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  • Smoking fish?

    As I will soon be the proud owner of a smoker. courtesy of Davey, I looked up how to smoke fish online, as I have never attempted it before.

    I was surprised to see that almost all methods say you need to soak the fish in brine, I never knew that! Is this essential, or can you just smoke them as they come?

    Cheers.
    Last edited by kayos; 13-06-2014, 02:33 PM.
    2016 - Cod, Dab, Dogfish, Gurnard, Ling, Mackerel, Saithe, Scorpian fish. .

  • #2
    Hi mark I to have never tried smoking fish but I'd of thought if it were sea fish hasn't it already been soaked in brine I'e the sea?.

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    • #3
      I never soak the makki I catch and it tastes lovely mark
      KOMPRESSOR SPORT
      PENN 525 MAG SLIDEY
      PENN 525 MAG KNOBBY
      OKUMA TRIO 55
      YUKI RUBYMAR
      RON THOMPSON TYRON
      SPECIES HUNT 2015 = CODLING, TURBOT, FLOUNDER, DAB, SS SEA SCORPION

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      • #4
        That's what I thought guys, seems a lot of unnecessary palaver to me! It was just that all the recipes said the same?
        2016 - Cod, Dab, Dogfish, Gurnard, Ling, Mackerel, Saithe, Scorpian fish. .

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        • #5
          Believe me m8 soak fish in brine tastes a lot better i have done lots of fish this way

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          • #6
            nothing fancy but sooooo good

            [IMG][/IMG]

            [IMG][/IMG]

            Brine or no brine it is fantastic when done simply !! Just dont try smoking eggs as been talked about on here before lol . They must be down to personal taste

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            • #7
              Smoking fish:

              Ron Thompson Axellerator 13’ - Penn Spinfisher 7500
              Daiwa Seahunter Z Spin 10’ - Penn Battle II 4000
              Savage Gear Bushwhacker 8’ - Shimano Ultegra 2500


              FLOUNDER, SEA SCORPION, COLEY, MACKEREL, LAUNCE, WEEVER, SHORE ROCKLING, POLLOCK, BLENNY, DAB, WHITING, COD, 5B ROCKLING, PLAICE, DRAGONET, EELPOUT, COMMON EEL, THORNBACK RAY, BALLAN WRASSE, CORKWING WRASSE, TOPE, GREY GURNARD, DOGFISH, TADPOLE FISH, TURBOT, SMOOTHOUND, BASS

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              • #8
                Originally posted by kayos View Post
                That's what I thought guys, seems a lot of unnecessary palaver to me! It was just that all the recipes said the same?
                They are defo a better quality fish when brined mark. It firms the fish up and also adds a deeper flavour where as the smoking mainly flavours the outside of the fish. Both methods are nice but brined is defo better
                "In order to becomes old and wise, first you must be young and stupid."


                PB. Ling - 12lb 6oz. Cod - 11lb 6oz, Coley - 3lb 6oz, Pollock - 4lb 1oz, Flounder - 1lb 11oz, Plaice - 1lb 10oz, Whiting 1lb 9oz.

                North east bass fishing addict.
                PB 2lb 9oz.

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                • #9
                  Originally posted by andyco View Post
                  Smoking fish:


                  Love it!!
                  2016 - Cod, Dab, Dogfish, Gurnard, Ling, Mackerel, Saithe, Scorpian fish. .

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                  • #10
                    Thanks again guys, will no doubt try it both ways and see what we prefer.
                    2016 - Cod, Dab, Dogfish, Gurnard, Ling, Mackerel, Saithe, Scorpian fish. .

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                    • #11
                      I assume Lynn will try anything once
                      Cheers, Keith.

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                      • #12
                        Originally posted by KeithB View Post
                        I assume Lynn will try anything once
                        Excuse me!!

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                        • #13
                          hes on about the fish man {woman},brine or no brine,hence the saying.ps dont know what your mind was thinking.lol.

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