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fish rub

post #1 of 7
Thread Starter 
is there something like a fish dry rub?

I use mainly for fish salt and pepper,but do want something more

I have already tried my meat rub,not really a success

what can you recommend me for a fish rub composition

Thanks smoker friends

post #2 of 7
I put some Mrs dash on the inside of the fish usually trout or salmon and Just a hint of Cracked Black Pepper on the outside.

I once Hot smoked a Kokanee ( sockeye ) with very thin lemon slices in the body cavity and Mrs. dash spices on the outside. It turned out well.

Sorry Geert sometimes I forget you are not in North America and might not have access to Mrs Dash spices.

Mrs Dash spices have small flakes of dried onion, dried garlic, thyme, carrot, I think lemon zest, parsley, pepper and other fine herbs ( no salt ) . I wish I had the recipe. Its basicly a mix of dried salad herbs and spices.

Old Bay is another common spice mixture in most grocery stores .

Check out this thread that has a spice recipe like Old Bay very good for a fish rub. http://www.smokingmeatforums.com/for...ad.php?t=82515
post #3 of 7
I like lemon-pepper on my fish.
post #4 of 7
I think McCormick puts on out. Check in the spice aisle at your local supermarket.
post #5 of 7
There's aiways old faithful Old Bay for seafood and now they have a real rub out called Old Bay rub. I really don't know if you can get it over there but. Try it if you can I use it on everything even the turkey I'm putting in right now.
post #6 of 7
I have used something called Island Spice Rub on salmon and it gives a great taste to other smoked foods as well. Mix 2 tablespoons chili powder, 2 tablespoons brown sugar, 1 teaspoon ground cumin and 1 teaspoon cinnimon. Sounds weird but tastes great. For fish I ususlly put the rub on and wrap in plastic and put it in the fridge for up to 2 hours before the smoke.
post #7 of 7
I use Old Bay, Brown Sugar, and Vinegar Works great. If smoking low and slow, don't forget the cure.
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