This Newbie Had Nothing to Lose with Roughy

Discussion in 'Fish' started by smokininthewind, Jul 26, 2008.

  1. Hi all:

    Saw one thread here on smoking orange roughy. In keeping with the hobby listed in my bio, thought I'd try it.

    Set my MES at 225*, added hot water to the pan. Prepped the roughy filets with a little Cajun seasoning (turns out, not little enough). Added some apple wood chips - not too many, didn't want to overpower the delicate flavor with too much smoke.

    Since there was some concern about the filets falling apart upon removal, I used an oiled, stainless steel basket meant for such things.

    I pulled the filets when my digi probe read 145*. The results are attached. Very moist, slightly smoky flavor, that ultimately was a bit overpowered by the Cajun seasoning I used.

    Very promising!
  2. Dang good looking fish. If you know much about blending spices, you can make a Cajun seasoning of your own with less salt and fire and that might be desirable for things such as smoked fish.
  3. lawdog

    lawdog Smoking Fanatic

    sure does look good
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking fish! Keep experimenting with the spices and herbs, and you'll come up with the right combo.

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