Cold Smoked Help Needed

Discussion in 'Fish' started by sqwib, Oct 9, 2012.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Hey guys, cold smoked some fish this weekend, anyhow its not good (texture thing), flavor is OK but it's like eating a gummy worm.

    Does anyone have any ideas on recycling this into something else like a seafood gumbo or something.













    Updated 2016/07, sorry I'm Late, just found these pics, I did not care for the raw fish TEXTURE and took the advice of SMF members and Fried the fish, results were pretty good, not earth shattering but pretty good. When I can get my hand on some Mackeral I'll hot smoke some and refrigerate to serve cold.


     
    Last edited: Jul 12, 2016
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    SQWIB, morning.... It looks raw.....  What finished product type were you looking for ??   You might put it back in the smoker and bring to 140 IT to firm up the meat...  If you were looking for a true cold smoke... Slice it thinner and re smoke for a week (ON/OFF smoke) to get it dehydrated and like chewable shoe leather.... If it has cure and about 2% salt, you should be good to go on any of the above.....  Dave
     
  3. roller

    roller Smoking Guru SMF Premier Member

    Yes it looks raw that's the mussy texture. If it had enough smoke on it then I would finish it off on the grill with some butter and lemon...
     
  4. I have no idea but Dave's advice sounds good. 
     
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Yes it is raw, cold smoked for 24 hours, I have thin Snapper Blue filets in the back on the first picture, I will try it on the grill or a quick pan fry.

    The snapper blue filets aren't too bad.
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    I was thinking it looked raw too - once you cook it that texture should improve a lot 
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I am guessing you were going for a Lox kind of effect? If so then DaveO has you on the right track. I believe they cold smoke the raw fish for a week or more (depending on the fish), but I bet that stuff would cook up real nice in a pan... and taste great to boot!
     
  8. A firm fleshed fish like that needs to be sliced literally tissue paper thin when cold smoked.


    ~Martin
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Updated the thread, sorry it took so long, just found these pics to post.
     
  10. kudos for a 4 year smoke!
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Yeah, I'm slacking[​IMG]
     

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