"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 04-07-2011, 10:23 AM   #1
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Smoked Cod

I noticed jabbur is having cod for dinner and that sparked something in my brain. My smoker is now visible (snow has melted enough now) so I'm starting to think about smoking stuff. I've only done salmon and jerky to date in my smoker. I LOVE smoked cod, but wonder if I need to do anything different than I would for salmon? Does anyone know?

__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-07-2011, 02:37 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Alix View Post
I noticed jabbur is having cod for dinner and that sparked something in my brain. My smoker is now visible (snow has melted enough now) so I'm starting to think about smoking stuff. I've only done salmon and jerky to date in my smoker. I LOVE smoked cod, but wonder if I need to do anything different than I would for salmon? Does anyone know?
I have no idea and want to read replies. Do you do much smoking? Hot? Cold?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-08-2011, 10:33 AM   #3
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Cold only. I have a little smoker and I love it! I'm not very proficient yet, but I'm practicing! I could eat smoked fish all day everyday so I figured I'd better get good at making it myself.

I generally use a mixture of alder and maple chips which gives me the flavor I want. (I'm supposed to be getting a pile of apple chips from a buddy but he hasn't come through yet)

I am still hoping someone will post here about cod. I know its not as popular a fish these days, but still...SOMEONE must have tried this.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-08-2011, 11:02 AM   #4
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
I'd really like more info on smoking fish too. I do lots of beef, pork, and chicken. This sounds like something I need to try.

.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 04-08-2011, 12:57 PM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
Since this is a subject that interests me, a lot, I did some googling. It led me where I should have looked right away - a Danish forum that I have joined, but not yet participated in: Grillguru.dk.

The recommendations for cold smoking cod:
  • filet the fish
  • cover in salt, not brine, until the flesh is firm, not until hard
  • rinse off the salt, dry the fish, let it air dry
  • smoke at less than 20C
  • smoke 12-18 hours, test for doneness by texture and tasting

If you want to read the thread, it's here: www.grillguru.dk • Vis emne - kold røget torsk

Google Translate does a weird job, but some of it made sense. (you can paste the URL)

Everywhere it refers to "soil", "hummus", or some strange word with "smuld" as part of the word it means sawdust.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-08-2011, 02:47 PM   #6
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
That sounds more like making gravlox (sp?) than smoking. I think if you smoked something for 12-18 hours it would be like shoe leather. My plan was slightly different but I might adapt.

Soak filets in brine for 4-6 hours.
Pat dry and allow to form pellicle (will cod do this?)
Smoke with 80/20 alder/maple for about 6-8 hours

If I pack in salt instead of brine will I impact the moisture level of the fish?
Does the salt pack impact the length of time in the smoker?

Anyone? Come on, I know there are some veteran smokers out there who could weigh in a bit. I'm willing to experiment, but would really like some feedback.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-08-2011, 03:09 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Alix, here's the Good Eats recipe for smoked salmon that includes packing it in a slat and sugar combo to draw some moisture out of the flesh. I think this would translate to cod. It may take longer if the cod is thicker than salmon would be.

Smoked Salmon Recipe : Alton Brown : Food Network
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-08-2011, 03:14 PM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Hmmm. Thanks Andy. I've not done my salmon that way. Maybe I'll try the salt/sugar pack and press and THEN smoke.

I still think 12-18 hours would be too long though. Perhaps that is dependant on how thick the filets are?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-08-2011, 03:47 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Alix View Post
That sounds more like making gravlox (sp?) than smoking. I think if you smoked something for 12-18 hours it would be like shoe leather. My plan was slightly different but I might adapt.

Soak filets in brine for 4-6 hours.
Pat dry and allow to form pellicle (will cod do this?)
Smoke with 80/20 alder/maple for about 6-8 hours

If I pack in salt instead of brine will I impact the moisture level of the fish?
Does the salt pack impact the length of time in the smoker?

Anyone? Come on, I know there are some veteran smokers out there who could weigh in a bit. I'm willing to experiment, but would really like some feedback.
They were very specific about not using brine for cod unless you have a huge chunk, but admitted it was a question of taste. Salting should firm up the cod. Recommended salting time was ~6 hours for a 2 kg cod (before filleting), with approximately four handfuls of coarse salt. Check the texture/springiness of the fish at regular intervals. Press the cod with your finger to test the springiness of the flesh. It doesn't need as long of salting as salmon or trout, because it isn't nearly as fatty.

Gravet would take several days and likely also include sugar, herbs, and something acidic.

I misread the amount of smoking time. Test after 6 hours. It could go a lot longer, it depends on the thickness of the fish and the smoker.

The original poster salted for 6 hours and put it in the smoker at 19h and took it out early in the morning. It still looked quite soft (the slices, specifically) in the pictures he posted.

Pix here: www.grillguru.dk • Vis emne - kold røget torsk
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-08-2011, 03:57 PM   #10
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I saw the pix. Thanks taxlady. I'll try the Google Translate when I get home. I'm at work right now and for some unknown reason this computer chooses to freeze everytime I try to Google anything. It will let me Bing, but not Google. Weird.

So, salt for 6 hours, then likely smoke for 6-8. I am not sure what size filet I'll be getting. My daughter works at a store where they have the freshest fish, I love it. We'll be over there Sunday. I've got a couple of days to plan still.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Reply

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 09:53 PM.


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