My method of smoking fish...

Discussion in 'Fish' started by fishinchik, Jun 30, 2013.

  1. First you start with a few minutes of...


    To get a mess of...


    I will be nice and skip the cleaning part.. lol   Soak them overnight in ..

    2 cups water

    2 Tbs kosher salt

    1 tsp garlic powder

    1 tsp onion powder

    1/2 cup fresh lemon juice (I toss rinds and all in the bag)

    2 tsp cajun seasoning (old bay also works and tastes good)

    Next day smoke them using pecan or apple AMNPs on 195 for roughly 2hrs depending on the thickness of the filets,  These were small fish (baitfish by some people's standards *grin*) so they only stayed in for 90 mins.   You end up with...


    If you can resist nibbling on them straight from the smoker.. ( I struggle with that part),  then put them in a food processor or blender and add...

    1 Tbs Mayo (or can use cream cheese depending on desired result)

    Diced green onions to taste

    1 tsp Old Bay or Cajun Seasoning

    1 tsp (or to taste) of hot sauce   I'm partial to Frank's Red Hot cause I do eat that **** on everything as the commercial says. lol

    Mix it all up and you end up with....


    Good eatin for a Tn redneck!
     
  2. Looks great. I would never make it to the food processor.

    Happy smoken.

    David
     
  3. roadkill cafe

    roadkill cafe Smoking Fanatic

    Looks mighty tasty!! Great post especially with the pictorial. Putting some Swordfish into a brine in a moment.

    Steve
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks really tasty! Great color on those fillets!
     

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