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Discussion in 'Fish' started by dysartsmoker, Oct 5, 2008.
Smoked some Bassa today much like catfish.
Good looking basa Dysart! That's one fish I have never had the chance to try.
Interesting looking set up too.
very nice! Looks excellent. I like your setup too, where does that range hood vent to?
The closer they get, the better they look . Never had basa but plenty of bass-ah
Just put that in a couple of weeks ago it vents straight outside works very well.
I don't know what the hell bassa is but it looks good.
Are you a greek mispronouncing Bass?
What did you do to prep said fish?
I'm SURE others would like to know as well as it appears SUPERIOR.
I brine the fish overnight using
1 gal water
1 cup kosher salt
1 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp hot sauce
1/2 cup soy sauce
2 bay leafs
Heat and simmer for 15 min. let cool and brine overnight towel and air dry fillets. Smoke at 225 with apple and alder. for 2 1/2 to 3 hours about half way through baste with equal parts maple syrup and honey
It says they live in the Mekong Delta.
Yall bring back some fish from Nam?
Buy these things at an Asian store?
never brined fish over nite-but the mix sounds good-and I sure do like catfish-and ya sv heard of them around laos also.
buy them at costco or safeway here in canada
Thanks for sharing the Q View with us, I love smoked fish, hot or cold smoked. Nice ventilation system you've got there.