or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › a fishy problem
New Posts  All Forums:Forum Nav:

a fishy problem

post #1 of 30
Thread Starter 
turning to my fellow smokers for help.... i am not a fish eater at all but looking to smoke some fish for company coming over... what would be an unfishy fish with a meat like texture that i could smoke? any ideas would be appreciated............ thanks for your input from a non-fish eater....
post #2 of 30
it all tastes like chicken to me
post #3 of 30
Tuna steaks would be my first thought.
post #4 of 30
If your fish tastes or smells "fishy" it is because it is not fresh. My vote is for Salmon! Wild salmon has a pretty strong taste but the farm raised fish is actually pretty mild.
post #5 of 30
fish that is mild and has a meaty texture...

I like sword fish, pretty mild, good solid tight flake, kinda feels like a pork chop when it is cooked well.

wahoo is a great fish if you can find it, another firm flesh that takes on pork like properties when cooked well

any of the flat fish will be mild but not very meat like when cooked.

Tuna is awesome, but at 21.99 a lb where I live who can afford it.

There are cool things like scallops and crabs that are fun and different and even anti fish folks like.

I even think seabass might be nice, it has a firm texture when cooked, not like any meat though, but is not squishy or jelly like.

Good luck
post #6 of 30
I see the chef already recommended sword fish. We used to buy it when we lived in the city and when grilled you would think it was a pork chop.
post #7 of 30


Word up! Smoked fish is great! I'd go with some fresh salmon or trout!

post #8 of 30
Being you are in NY, I would go for Salmon also. Pick up some Kraft's Sundried Tomato Salad Dressing and use it as a dip for the fish. Even you might like it. wink.gif
post #9 of 30
Herring, Cod, Cisco, Trout, Tilapia, heck whatever.
Salmon rocks.

Jeeze, smoked carp is pretty good.

ANY fish will do.
post #10 of 30
i would try hot smoking trout for a bunch of non-fish eaters. IMO, that would be your best bet...
post #11 of 30
For me the best unfishy fish is Talapia. It takes the smoke flavor quick and is very easy to do. I buy a box of fillets at Walmart when on sale, if not on sale, just deli fillets. I'll baste the fillets with some butter and then season them with my favorite spices, depending on my taste. Some times cajun, or season All. I use a foil pan sold at store with holes in the bottom, put fillets in and set on pit when heat is right (200 or so). About 15 minutes or so later they are done. If the fillet is white when probed with a fork all the way thru its done.
You can also cook fish on the half shell, I do Red Drum, Croaker, Trout, Black drum, Whiting this way. When you fillet fish, leave the scales on, season fish and put them scale side down/meat side up on pit. I like to put seasoning on then top the half shells, then cover with Pico De Gallo, put in fridge a couple hours then send them to the pit.
post #12 of 30
Halibut wink.gif
post #13 of 30
Grouper or swordfish.

Grouper flakes off wonderfully. We spearfish grouper down here and it is by far one of my favorites. Not too fishy, and awesome texture.

Tilapia just for what it is makes me not a huge fan. Farm raised most of the time. Some like it though so I respect that.
post #14 of 30
Walleye if ya can get ur hands on it...that stuff smoked is better than sex.
post #15 of 30
i highlyrecomend this salmon recipie, here a link on a post i did this summer.


and the recipie, i actually think its a raichlen creation. i got from my sis but seems pretty close to one in a book i seen,


i also did some walleye in a butter bath


what about halibut??? never smoked but grilled, is a very clean tasting fish.....
post #16 of 30
lol so far I think people have recommended just about every fish that swims.

Trout is a strong flavour and a lot of fish eaters doin't like it. avoid trout.

I'll jump on the salmon, swordfish and tuna wagon.
Both swordfish and tuna cooks like best fillet steak. You have to be very careful not to over cook them though as they turn tough very easily.
Salmon has a very mild flavour and takes extremely well to smoking. Both hot and cold. Start with hot - cold smoked salmon seems to be a europaen thing mainly :-)

Plus it's farmed, cheap and readily available.
The fiosh itself has large bones and you rarely find any in salmon fillets - another bonus :-)
go for salmon. but be careful not to overcook.
post #17 of 30
Some have mentioned some good fish for grilling...which does not necessarily mean they are good for smoking. Best results are obtained smoking when the fish has a decent fat content. Salmon, Sable, Chub, Whitefish are some of the kings for smoking! I did see an article here on marinating Walleye with some oil for smoking....
post #18 of 30
just cut the blood line(dark meat) out before smoking/grilling and that will get rid of most of the "fishy" taste in any fish
post #19 of 30
My way of cooking seafood:

White flesh - hot smoked or grilled over a medium fire & basted with lemon & butter. This includes most shellfish. Cooks up very fast.

Pink flesh or oily fish - cold smoked or planked is even better.

Dark flesh - seared over a hot fire, medium rare like a good steak.

I buy seafood the day or at most the day before I cook it. Take it home with ice in the bag (ask for it when you buy) and keep it on ice in the fridge until I prepare it. The best fish at the store will quickly get 'fishy' if not handled properly once you get it home.
post #20 of 30
Salmon...try Dutch's Maple glazed salmon recipe. Everyone that has tried it has loved it, even people who aren't big fish fans!! You won't go wrong.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › a fishy problem