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salmon,tuna and cod W/Qview.

post #1 of 14
Thread Starter 
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 PDT_Armataz_01_34.gif

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!!!
post #2 of 14
I love fish and that looks damn tasty! Nice work there. I'll take the tuna
post #3 of 14
You just made me hungry and i just ate a plate full of spagetti nice job
post #4 of 14
Thread Starter 
Coming from a fellow fisherman from Washington that is quite a compliment PDT_Armataz_01_34.gif Thank you!!!!!!!!!!
post #5 of 14
You might want to save some of that for Feb 20th, hint, hint.points.gif
post #6 of 14
Excellent job. I bet they taste great. I missed something though, what is Feb 20th?
post #7 of 14
very nice... points.gif
post #8 of 14
Looks great, wish I was there to help put some of that away. points.gif
post #9 of 14
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?
post #10 of 14
Thread Starter 
Here is the recipe for the salmon PDT_Armataz_01_12.gif 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.
post #11 of 14
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...points.gif
post #12 of 14
Awesome Job !

Thanks for showing points.gif

post #13 of 14
very nice!! Was thinking about making some salmon this weekend myself.
post #14 of 14
Thread Starter 
I am having a get together for my fellow diesel truck fanatics on the 20th PDT_Armataz_01_34.gif

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