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Bassa With Q-view

post #1 of 11
Thread Starter 
Smoked some Bassa today much like catfish.

post #2 of 11
Good looking basa Dysart! That's one fish I have never had the chance to try.
Interesting looking set up
post #3 of 11
very nice! Looks excellent. I like your setup too, where does that range hood vent to?
post #4 of 11
The closer they get, the better they lookPDT_Armataz_01_28.gif . Never had basa but plenty of bass-ahicon_exclaim.gificon_smile.gif
post #5 of 11
Thread Starter 
Just put that in a couple of weeks ago it vents straight outside works very well.
post #6 of 11
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.

post #7 of 11
Thread Starter 
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
post #8 of 11
Thanks Man.

It says they live in the Mekong Delta.
Yall bring back some fish from Nam?

Buy these things at an Asian store?
post #9 of 11
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.
post #10 of 11
Thread Starter 
buy them at costco or safeway here in canada
post #11 of 11
Thanks for sharing the Q View with us, I love smoked fish, hot or cold smoked. Nice ventilation system you've got there.
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