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New to smoking fish, want to be safe.
Great. I will do this batch with the scales on. I'm glad Alder works good because that's what I will be using. And yes, we are very lucky to have an awesome kokanee fishery 20 minutes from my house. I go every week (at least once) and have lately been catching limits (15 per angler in Idaho) of... -
New to smoking fish, want to be safe.
I just made the brine as detailed by Fishwrestler for brining late tonight and smoking tomorrow, but do you guys smoke with scales on, scales off, or skinned? -
New to smoking fish, want to be safe.
Cool, thanks. I have kinda committed to thawing the fish then brining at this point so we'll see how it goes. Last question, do you scale the fillets, skin them, or can they be smoked scales on? -
New to smoking fish, want to be safe.
Thanks for the reply. I have a freezer bag of kokes thawing in the fridge for the trial run. So you don't ever turn the temp up over 100 degrees? I thought you had to get your internal temp to like 160 for a period of time to ensure no bacteria. Can I smoke at the higher temp and just shorten... -
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New to smoking fish, want to be safe.
I bought a Masterbuilt 30" Sportsman Elite. Seems like a nice unit for the dough. Electric powered, digital thermostat, timer, meat probe. I had a big metal fridge I was going to use and actually had it ready to go but wanted something with better control. -
New to smoking fish, want to be safe.
- yjay
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New to smoking fish, want to be safe.
Hi all, I recently purchased a new digital smoker for fish, and want to make sure I am doing it safely. I have read a ton on line, bought a book, talked to friends who do it all the time, etc., and have some concerns. I went to the local spice company who specialize in smoking meat, curing...
