A couple years ago I discovered a new fishery harvesting pink and spiny swimming scallops in the waters off Campbell River on Vancouver Island. Only a few hundred kilometers away from my home in Victoria. They are sold in the shell and taste like a cross between a scallop and a clam. Some come with a roe sack in them that is DELICIOUS. It's sort of like the dark meat of a scallop.
I find that unless I'm doing "beach oysters" grilled over open flame, that smoked shellfish is unequivocally better brined. I've smoked mussels, oysters, clams, scallops, etc. And without fail a brined mollusk comes out juicier, saltier, and with way more flavour. I decided to brine these with a mixture of salt, sugar, garlic, soy, a spicy phillipino vinegar (white vinegar infused with onions and chillies called Datu Puti), and water.
I brined them for roughly 30 minutes while I pre heated my smoker to 160 degrees. Burning a mix of shaved cherry wood and chipped maple. The cherry was a bit dry so I went heavy on the maple.
Smoked them for about two and a half hours, refilling the wood a total of 3 times. The final product came out amazing! Juicy, smoky, sweet and salty. I want to eat them all fresh out of the smoker but this batch is destined to go on pizza for tomorrow nights dinner. Although knowing they only take a total of 3 hours to do up; I think these will become a regular snack in my smoking arsenal.
100% would do again.
Happy smoking and happy Mothers Day
Cheers,
Rye
I find that unless I'm doing "beach oysters" grilled over open flame, that smoked shellfish is unequivocally better brined. I've smoked mussels, oysters, clams, scallops, etc. And without fail a brined mollusk comes out juicier, saltier, and with way more flavour. I decided to brine these with a mixture of salt, sugar, garlic, soy, a spicy phillipino vinegar (white vinegar infused with onions and chillies called Datu Puti), and water.
I brined them for roughly 30 minutes while I pre heated my smoker to 160 degrees. Burning a mix of shaved cherry wood and chipped maple. The cherry was a bit dry so I went heavy on the maple.
Smoked them for about two and a half hours, refilling the wood a total of 3 times. The final product came out amazing! Juicy, smoky, sweet and salty. I want to eat them all fresh out of the smoker but this batch is destined to go on pizza for tomorrow nights dinner. Although knowing they only take a total of 3 hours to do up; I think these will become a regular snack in my smoking arsenal.
100% would do again.
Happy smoking and happy Mothers Day
Cheers,
Rye