kimbaby
Executive Chef
I know mullet and trout are good smoked any others???
Fish to smoke?
- Thread starter kimbaby
- Start date
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GB
Chief Eating Officer
Don't forget salmon
ironchef
Executive Chef
Cold smoked tuna is also very good, as is halibut.
OP
OP
kimbaby
Executive Chef
GB said:
how could i ever forget my favoritte,duh!~
ronjohn55
Head Chef
- Joined
- Jul 7, 2004
- Messages
- 2,080
Lake Superior Whitefish!
Or in a pinch, whitefish from whatever lake you can get 'em from. You can probably smoke just about any fish, but the results will vary greatly depending on how the fish is prepared (brined,cured, etc.) and smoked (smoke wood used and temp smoked at can produce HUGE swings in flavor and texture).
John
Or in a pinch, whitefish from whatever lake you can get 'em from. You can probably smoke just about any fish, but the results will vary greatly depending on how the fish is prepared (brined,cured, etc.) and smoked (smoke wood used and temp smoked at can produce HUGE swings in flavor and texture).
John
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buckytom
Chef Extraordinaire
kim, i'm so glad you mentioned mullet. smoked mullet is delicious. i used to get it at fast eddie's place on anna maria island in florida, but i haven't been back there for years.
for smoking, did anyone mention river shad? delaware river smoked shad is also delicious.
and i'm with ronjohn on smoked whitefish. with a little mayo, on a bagel with chopped scallion, and a squirt of lemon.
for smoking, did anyone mention river shad? delaware river smoked shad is also delicious.
and i'm with ronjohn on smoked whitefish. with a little mayo, on a bagel with chopped scallion, and a squirt of lemon.
Andy M.
Certified Pretend Chef
Smoked bluefish is a real treat!
MJK
Cook
Any dark fish. I once smoked a carp out of the Susquehanna River. Trimmed the mud meat out (you'll know it when you see it) and kep the firm stuff. Brined it overnight and smoke it for eight hours. Taste and texture like salmon. It was caught way upstream of TMI so it didn't glow. I just wouldn't eat too much of it from that river.
buckytom
Chef Extraordinaire
actually, the effluence of a nuke plant is a great place to fish. the water isn't radioactive, we hope, but the warmth allows for a longer growing season for the fish.
AllenOK
Executive Chef
I hear ya there, bt. Back in OK, there is a coal-fired electric plant near Ponca City. There is a thermal outlet in the lake, and the lake was stocked with striped bass. These things grow HUGE, over 70 lbs, if I'm not mistaken.
I tried to smoke a fish once - but couldn't keep it lit. (Sorry - that joke was just way too obvious to pass up ....) 
My experience has been that if you can eat it - you can smoke it. Perhaps with the exception of catfish - especially wild catfish, you really need to fry or "blacken" that to counteract the inherent muddy flavor.
Some of my favorites when we lived in Florida were barracuda, shark, pompano, swordfish, and red snapper.
My experience has been that if you can eat it - you can smoke it. Perhaps with the exception of catfish - especially wild catfish, you really need to fry or "blacken" that to counteract the inherent muddy flavor.
Some of my favorites when we lived in Florida were barracuda, shark, pompano, swordfish, and red snapper.
BigDog
Head Chef
AllenMI said:
My old man caught a 48" 70 pound striped bass off of Martha's Vineyard some dozen years ago or so. Took an hour and a half to get it in the boat! Was with a commercial fisherman, who sold it for a buck a pound!
All that, and the actual purpose of the trip wasn't the fishing!
chfcarolyn
Assistant Cook
- Joined
- Sep 1, 2005
- Messages
- 3
Smoked Black Cod
The absolute best smoked fish I have ever tasted was smoked black cod - it is expensive but it was even better than chocolate (and I am a chocoholic). If you can get your hands on it - you will never be the same again
The absolute best smoked fish I have ever tasted was smoked black cod - it is expensive but it was even better than chocolate (and I am a chocoholic). If you can get your hands on it - you will never be the same again
OP
OP
kimbaby
Executive Chef
I will have to try this chfcarolyn...
OP
OP
kimbaby
Executive Chef
Michael in FtW said:I tried to smoke a fish once - but couldn't keep it lit. (Sorry - that joke was just way too obvious to pass up ....)
My experience has been that if you can eat it - you can smoke it. Perhaps with the exception of catfish - especially wild catfish, you really need to fry or "blacken" that to counteract the inherent muddy flavor.
Some of my favorites when we lived in Florida were barracuda, shark, pompano, swordfish, and red snapper.
that was funny!!!!!! and red snapper sounds good too!!!!Similar threads
