Hi all!
2nd weekend with the smoker and since my wife is Filipino I decided to try out some native smoked fish from the Philippines. We are withing 15 minutes from a Filipino super market which gives us access to a wide range of extremely fresh fish from all over the pacific. Below shows a picture of what is called "Galunggong" a very popular smoked fish in the Philippine's.
Brine:
1/2 qt salt
3.5qt water
Boiled the water to dissolve the salt.
Poured the brine into a bucket of ice to cool it down.
Soaked the Galunggong fish for 45 minutes.
Removed fish from brine, lightly rinsed and let sit till it reached room temperature.
Smoked the fish @185 for 2hrs 15min. using Hickory chunks which had been previously soaked in water for 4 hours.
The fish turned out almost identical to what you see in the markets and on the streets of Manila. For those that wish to try this let the fish cool to room temp after smoking and serve the fish with fresh cut up Tomatoes over white sticky.
2nd weekend with the smoker and since my wife is Filipino I decided to try out some native smoked fish from the Philippines. We are withing 15 minutes from a Filipino super market which gives us access to a wide range of extremely fresh fish from all over the pacific. Below shows a picture of what is called "Galunggong" a very popular smoked fish in the Philippine's.
Brine:
1/2 qt salt
3.5qt water
Boiled the water to dissolve the salt.
Poured the brine into a bucket of ice to cool it down.
Soaked the Galunggong fish for 45 minutes.
Removed fish from brine, lightly rinsed and let sit till it reached room temperature.
Smoked the fish @185 for 2hrs 15min. using Hickory chunks which had been previously soaked in water for 4 hours.
The fish turned out almost identical to what you see in the markets and on the streets of Manila. For those that wish to try this let the fish cool to room temp after smoking and serve the fish with fresh cut up Tomatoes over white sticky.
