salmon,tuna and cod W/Qview.

Discussion in 'Fish' started by nwbhoss, Jan 11, 2010.

  1. nwbhoss

    nwbhoss Smoking Fanatic

    So I had some salmon the mother in law wanted me to smoke for her and it was only a few small pieces so I decided to add to it. I had a bunch of tuna left over from my last trip out of Garibaldi (Oregon coast) and a while I was at it I decided to throw on a cod fillet from a trip I made to Alaska with my grandfather.

    I used my normal brown sugar brine for all of them and I am amazed at how good the cod turned out!!!!!!!! I was worried it would get soft and fall apart but it was great!!! I did them all at about 125* for the first couple hours with Alder and apple smoke and then turned up the heat to 140* for another hour and finished them at 160* for the last hour.

    Here are the pictures

    Just starting the brine

    after a couple hours soak

    Ready to wash and add pepper

    First the salmon

    Now the tuna (this is Ahi from a friend)

    Here is the Albacore I caught off the Oregon coast

    and the Alaska cod

    Everything in the smoker [​IMG]

    After some TBS

    and the finished product!!!!!!

    I am very happy how the tuna and cod came out!!! I will definately do more this way!!!
  2. langemr

    langemr Fire Starter

    I love fish and that looks damn tasty! Nice work there. I'll take the tuna
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    You just made me hungry and i just ate a plate full of spagetti nice job
  4. nwbhoss

    nwbhoss Smoking Fanatic

    Coming from a fellow fisherman from Washington that is quite a compliment [​IMG] Thank you!!!!!!!!!!
  5. nwdave

    nwdave Master of the Pit SMF Premier Member

    You might want to save some of that for Feb 20th, hint, hint.[​IMG]
  6. Excellent job. I bet they taste great. I missed something though, what is Feb 20th?
  7. bbally

    bbally Master of the Pit OTBS Member

    very nice... [​IMG]
  8. treegje

    treegje Master of the Pit

    Looks great, wish I was there to help put some of that away. [​IMG]
  9. twistertail

    twistertail Smoking Fanatic

    Can you tell me how you do your brine? I see the dry ingredients in the first 2 pictures and then it looks like you added liquid to it? Do you dredge the fish in the dry mix first then add water to the bowl?
  10. nwbhoss

    nwbhoss Smoking Fanatic

    Here is the recipe for the salmon [​IMG] The juice you see created by the fish itself sitting in the brown sugar. No liquid is added

    1 cup canning salt
    7 cups brown sugar
    3 Tbsp onion powder
    3 Tbsp garlic powder
    1 1/2 Tbsp black pepper

    Let er soak in the rub for 12 hours, then move the bottom meat to the top and vice versa to get the other half of the meat into the juice created.

    Smoke for 3-4 hours @ 140ish. When the fish is almost done turn the heat up to 160-165 for an hour to help kill anything that might need it.

    There is an option to this recipe. Rub red pepper flakes on the fish right after it comes out of the brine.

    I personally smoke for 3-4 hours at 120-130, then up the heat to 165 for an hour or so to get the internal temps up and finish the fish.
  11. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Dang Hoss you are smoking it up. That fish looks awesome. I could go for some of that. Pack up the leftovers and send to Louisiana...[​IMG]
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job !

    Thanks for showing [​IMG]

  13. gene111

    gene111 Smoking Fanatic

    very nice!! Was thinking about making some salmon this weekend myself.
  14. nwbhoss

    nwbhoss Smoking Fanatic

    I am having a get together for my fellow diesel truck fanatics on the 20th [​IMG]

    There will be smoke!!!!!!!!!!! From BBQ's, smokers and trucks!!!!!!!

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