Basa????????????

Discussion in 'Fish' started by dysartsmoker, Sep 6, 2008.

  1. Anyone ever try smoking basa fillets picked some up today maybe try to smoke on sunday. Just looking for some ideas.
     
  2. supervman

    supervman Smoking Fanatic

    Heck, in that case, just look up Catfish.
    Got to be aweful similar.
    I didn't know what Basa was and looked it up. It's just like cat.
     
  3. I'll check it out thanks
     
  4. moltenone

    moltenone Smoking Fanatic

    you can't go wrong with smoked fish IMO,

    mark
     
  5. flash

    flash Smoking Guru OTBS Member

    Catfish?? I like to blacken or fry them [​IMG]
     
  6. made the same brine cowgirl did in the fridge now will smoke tomorrow along with spuds and cheese in foil and 5 T-bones on the grill it is football day CFL and I think the NFL starts.
     
  7. We've been loving Basa around here. It's a wonderful fish - actually better than catfish, very sweet clean meat. I've been giving some thought to smoking some. Let us know how it comes out.
     
  8. richtee

    richtee Smoking Guru OTBS Member

    I can only answer one question mark. Never heard of it- Heh....
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

  10. I grew up in Saskatchewan not realizing that absolutely nobody there knew how to cook fish except to batter it and stick it into a deep fryer.  Years later a business partner came back on a Friday afternoon from a trip to Winnipeg with a suitcase full of that city's famous smoked goldeye.  Everybody at the office gorged themselves.  Even more years later I discovered basa while travelling in Southeast Asia where it usually was grilled over a hot charcoal fire about 5 minutes after it was swimming contentedly in an estuary. 

    So now I'm trying a couple of basa fillets.  These two guys total 500 grams.  I put them in a marinade of 1/2 cup EVOO, some shaved carrots, some chopped green onions and celery (total maybe 1/2 cup), a couple tsp of kosher salt, 1/4 cup lemon juice and some ground pepper, a tsp of thyme, three garlic cloves thinly sliced.  After a few hours (would have preferred overnight) I took them out and threw away the marinade, but patted them dry and sprinkled just a touch of my standard pork rib rub (mostly paprika, brown sugar and salts of various kinds--everybody has a favourite).  

    Here they are, ready for the smoker.  If this works, then some other day I'll do up a whole bunch and invite the neighbourhood over.


    I'm using my new Bradley digital 4-rack with the original equipment water pan at the bottom, plus a second water pan under the rack that the fish will be resting on, with some apple juice in the water.  The second pan helps stabilize the temperature, which I have set for 220F.   I am using a mixture of 3 alder and 2 apple smoking bisquettes, enough for an hour and a half.


    Friday afternoon kit:  smoker, fridge, instrument of musical torture, friendly dog:


    And now the finished product:


    I thought the smoke was a little heavy, but otherwise the flavour was excellent and the flesh was perfectly done.  So next time 1 1/2 hours of cooking at 220F, with alder smoke for the first hour.  
     

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