Smoked Ling

Discussion in 'Fish' started by big fish, Jul 29, 2014.

  1. big fish

    big fish Smoke Blower

    I am a big into fishing here on Long Island and we were wondering what to do with the Ling we catch when we go for Fluke and Sea Bass. If you ever tried to filet a Ling, it is a PIA - the meat is like mush. When you cook them, it is one of the best tasting fish out there. They are in the Cod family and firm up nice - you just have to have patience when fileting them. Anyway, I tried smoking them and they taste just like smoked whiting. They go between $11.99lb and $15.99lb and up.
    Here is the instructions on how smoke them with a Smokin-It #3

    Brine: Bring to boil until all dissolved - let cool and cover fish for 24 hours.

    Enough water to cover the Ling
    Sea Salt

    Molasses

    Turbinado sugar

    Soy Sauce

    Bay Leaf

    Smokin-It #3 with PID Auber (settings) 2 chunks of apple wood
    1) Temp - 210/Time - 2 hrs.

    2) Temp - 100/Time - 3 hrs.

    3) Temp - 210/Time 1.5 hrs.

    4) Temp - 100/Time 1.5 hrs.

    They turned out delicious! Everyone is bugging me to smoke them now.






    You have to store in fridge in newspaper, otherwise they will get like mush (any smoked fish). Enjoy!
     
    Last edited: Jul 29, 2014
    leah elisheva likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job on the Ling I love them the filet is sweat. Smoked they are just like whiting. To keep them from getting mushy, use sea water with ice in your cooler, while fishing.

    Richie
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Tasty! But looks nothing like our lingcod!

     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    Yeah, Case...I saw those and wondered what it was.....when I was a kid fishing with the old man on the Sound we caught fluke, flounder and blowfish....never hooked one of those
     
  5. big fish

    big fish Smoke Blower

    They are some ugly fish...but boy oh boy, tasty!!!
     
  6. big fish

    big fish Smoke Blower

    I have 3 iced wells on the boat, 2 for fish, one for beverages. [​IMG]And a live well for the peanut bunker.
     
  7. big fish

    big fish Smoke Blower

    Tropics, when the flounder season starts and or when Stripers start to run, we head over to Sandy Hook the catch the big 'ens! I follow the trollers.
     
  8. venture

    venture Smoking Guru OTBS Member

    I don't know what those are but they look nothing like the Lingcod we get here on the West Coast.

    Ours are a wonderful and versatile piece of meat.

    With those, I think you have some experimentation to do.  Or throw those little'uns back?

    Good luck and good smoking.
     
  9. Fantastic Big Fish! The color, aroma, and SKIN (my favorite part of fish) must have been really incredible! Great job!!! Cheers! - Leah
     

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