"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 04-02-2013, 05:53 PM   #11
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,128
Oh, man, those look great already!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-02-2013, 07:06 PM   #12
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Amazing work S&P. Looks like you have the process down to a science.

.40
__________________

__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 04-02-2013, 08:02 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Why do you cut them in half for the platters where they would fit whole?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-03-2013, 02:21 AM   #14
Head Chef
 
Join Date: Aug 2012
Location: Albuquerque, NM
Posts: 939
Looks nice so far and I'm very interested in your process.

Might I suggest that you post only to this thread as you proceed?

Starting a new thread for each step is very distracting for this reader and will be cumbersome for those of us who wish to try this for ourselves.
__________________
jharris is offline   Reply With Quote
Old 04-03-2013, 03:02 AM   #15
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Yes, lovely looking fish

Lovely, nice job

Cheers Joey
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 04-03-2013, 08:49 AM   #16
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
I love me some smoked trout....Looks mighty good!
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 04-03-2013, 09:44 AM   #17
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Is this it? Are they done/ Or is there more to it? I am ready to eat it as is.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 04-03-2013, 10:20 AM   #18
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,027
Quote:
Originally Posted by jharris View Post
Looks nice so far and I'm very interested in your process.

Might I suggest that you post only to this thread as you proceed?

Starting a new thread for each step is very distracting for this reader and will be cumbersome for those of us who wish to try this for ourselves.
JH. good idea, I will continue to post here, Thanks'
The next steps Will be, showing the tacky surface, the seasoning process, the smoking process and the outcome of the final process and packaging.
Thanks to all who are fallowing, Joey
__________________
salt and pepper is offline   Reply With Quote
Old 04-03-2013, 10:33 AM   #19
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,027
Quote:
Originally Posted by taxlady View Post
Why do you cut them in half for the platters where they would fit whole?
I cut them in half so they will fit in food saver bags. I give most of them away so my friends can enjoy them too.
My fishing partner also smokes fish and the next bunch we catch will be his to smoke, Then we share our final product with each other.
Just would like people to know that we only keep enough trout to do our spring smoking. After that, we throw them back. Then, its time to fill the freezer with walleye.
__________________
salt and pepper is offline   Reply With Quote
Old 04-03-2013, 10:52 AM   #20
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,027
Smoking Trout Step 5

When the pellicle is developed the fish is shinny and sticky.
__________________

__________________
salt and pepper is offline   Reply With Quote
Reply

Tags
recipe

Smoking Trout, step 1 It's that time of the year when the ice leaves the lakes here in Montana. It's time for Trout fishing. The cold water produces a solid and firm fillet, just right for smoking. And the size of the fish comes into play. For smoking fillets I like to keep fish around 20" and return the smaller fish into the lake. So, the first step is to acquire the fish and start the prep. The fish will be filleted leaving the skin on then the pin bones removed. At the moment, I have 6 fresh trout (4 in the pic) that should fill up my smoker, just right till the next batch! As I continue the process, I will add the recipe and photo's for each step if anyone is interested.[IMG]http://www.discusscooking.com/forums/members/39817-albums960-picture5456.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.