Smokin-It User Forum!
Recipes => Fish => Topic started by: SmokinSusie-Q on August 09, 2016, 11:53:57 AM
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We get a lot of red drum where I live on the coast of NC. They are my favorite fish. I've always grilled them using Emeril's essence, coating the skin side with lemon pepper rub, leaving them skin-side down for 6 to 8 min. The skin comes out like a cracker, very crisp and tasty. Now I want to find a recipe for smoking. Any ideas are appreciated.
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http://www.barbecuebible.com/board/viewtopic.php?f=5&t=16794&p=161961&hilit=Red+fish#p161961
This is the only real thing I could find. I want to smoke Lionfish which is probably similar to drum in terms of oiliness but with smaller flakes. Please let me know if you find a good guide.
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http://www.barbecuebible.com/board/viewtopic.php?f=5&t=16794&p=161961&hilit=Red+fish#p161961
This is the only real thing I could find. I want to smoke Lionfish which is probably similar to drum in terms of oiliness but with smaller flakes. Please let me know if you find a good guide.
That looks like a pretty good basic guide to smoking fish. Very thorough.
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We love drum fillets, scaled/skin on, seared in a hot skillet with Cajun seasoning. I would't smoke them.
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Good to see you, Brian! I figured you'd been busy lately!
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Work has been slowing down, we are only open Thursday -Sunday now. Although my recreation is picking up after working six days a week all summer.
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Good to hear, Brian. Missed you, around here, this summer!
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Our normal preperation is on the half shell. Scales & skin on, cajun seasoning on the bbq pit until its flakey (135 degrees) or the edges start pulling away from the skin.
A basic fish brine with some cajun seasoning overnight, rinse & pat dry, 4 hours on a wire rack to form pellicle, I like to smoke with pecan chips @ 170 for about an hour (IT 135). It also makes a good start for a smoked fish dip.
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Smoked fish dip does sound pretty good.
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No pictures, but tonight I smoked 8 redfish filets with a healthy handfull of pecan shavings for an hour @ 180 & a sprinkling of cajun seasoning. Last night I brined them, then let form pellicle prior to smoking today. I ate one for dinner that was excellent. The remainder went in a bowl with a 50/50 blend of sour cream & yogurt, squeezed a whole lemon, diced 5 green onions & 2 small serrano peppers. Added salt, pepper, granulated garlic & ancho powder. Mixed by hand & placed in the fridge to improve. Snuck a bite...very nice.
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The pictures...... Did some more today. It disappeared too fast.
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Another, batch of fish dip coming....sheepshead this time.
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All done. Outstanding.
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Hi Walt. I did some more salmon today following your footsteps. Came out nicely. I left the skin on one piece and took it off on the other. Left in the smoker a little too long. They came out at 140* but that didn't seem to make much difference. I'm going to freeze a little to see how they handle that. I've been a cold smoked salmon guy for some time but I think I'm onto something great here. Thanks for the ideas
Roger from NJ
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Roger, i freeze individual pieces regularly. They freeze very well.