Author Topic: Ocean to Bagel  (Read 1054 times)

tomd8

  • Sr. Member
  • ****
  • Posts: 138
    • View Profile
Ocean to Bagel
« on: July 21, 2019, 10:31:45 AM »
In the spirit of the “Farm to Table” movement today this is my ocean to bagel.  Here in the northeast we’ve had some great spring bluefish runs over the past few years.  Below is a sample catch (last year pic) and a smoke of filets.  Something I’ve learned recently is that I can freeze some of what gets smoked to use at a later date with little to no loss in taste.  These were smoked back on the 7th and 2 of the 3 were frozen.  In addition, this particular smoke also taught me a lesson on why folks opt to use a mat to smoke fish on as I lost the smallest filet through the grate opening (I’ll need to find them).  Bluefish tastes great with cream cheese on a toasted bagel… makes the perfect “smear” (NY thing).
Tom from New York
SmokinIt #3 analog, Masterbuilt analog, Little Chief

barelfly

  • Hero Member
  • *****
  • Posts: 670
    • View Profile
Re: Ocean to Bagel
« Reply #1 on: July 21, 2019, 12:50:13 PM »
Looks great!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Durangosmoker

  • Hero Member
  • *****
  • Posts: 529
    • View Profile
Re: Ocean to Bagel
« Reply #2 on: July 21, 2019, 03:13:48 PM »
That looks great! As for mats, just do a search for grilling mats and you should find them, or ask at any store that sells grilling supplies.  Alternatively, before I got mats, I used to use wire cooling racks for baking.  Just lay the cooling rack directly on top of the smoker rack, with the wires perpendicular to each other, thereby creating squares less than 1 inch per side. Then lay your fillets on top of both racks, and the fish should stay where you want it (but yes, more things to clean afterward).
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

LuvMyQ

  • Sr. Member
  • ****
  • Posts: 112
    • View Profile
Re: Ocean to Bagel
« Reply #3 on: July 21, 2019, 04:40:04 PM »
Well, that made me hungry!  I'm a year into my SI and have yet to try fish.  But I need to just figure out the method and just try it.
Terry from Indiana
3D WIFI
Weber Performer (Kettle in a cart with a gas igniter)Formerly owned WSM 18"
Never had a gas grill
I love technology
Counting the years to retirement

tomd8

  • Sr. Member
  • ****
  • Posts: 138
    • View Profile
Re: Ocean to Bagel
« Reply #4 on: July 21, 2019, 08:16:22 PM »
Thank you for the responses.

Terry - If it helps here is the approach I used:

Brine:
6 cups water (16 TBS/cup)
5.5 tbs of non-iodized salt - Stir until salt is dissolved.
1/8 cup of brown sugar (2 TBS)
1/8 cup White sugar (2 TBS)
1/8 cup Dark molasses (2 TBS)
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/8 cup of soy sauce  (2 TBS)
2 tsp Frank’s Hot Sauce….I added a bit more to taste
2 or 3 crushed dry bay leaves
1/8 tsp cayenne pepper
2 TSB Worcestershire (more to taste)
Brine 5-6 hrs

Dry: dry off fillets and set out in fridge to form pellicle overnight
Light sprinkle Cajun Spice prior to smoke.

Smoke: Set smoker to 175 and use 1.75 - 2.0 oz hickory & pecan chips 50/50…use foil boat with 4 holes on each side.  Place on 2nd rack skin down.
Lay fish out on rack for 10 minutes in kitchen
Smoke 4-5 hrs depending how dry you like your fish.  I lean towards 5 hours since I like them drier and not wet.
« Last Edit: September 17, 2019, 07:35:15 AM by tomd8 »
Tom from New York
SmokinIt #3 analog, Masterbuilt analog, Little Chief

tomd8

  • Sr. Member
  • ****
  • Posts: 138
    • View Profile
Re: Ocean to Bagel
« Reply #5 on: July 22, 2019, 01:17:43 PM »
I used some of the same fillet for lunch today.  Here is some smoked bluefish with fresh garden lettuce and some sriracha on a whole wheat tortilla.
Tom from New York
SmokinIt #3 analog, Masterbuilt analog, Little Chief

old sarge

  • Hero Member
  • *****
  • Posts: 3152
    • View Profile
Re: Ocean to Bagel
« Reply #6 on: July 22, 2019, 07:36:47 PM »
Those fish are awesome.  Thanks for sharing Tom.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

LuvMyQ

  • Sr. Member
  • ****
  • Posts: 112
    • View Profile
Re: Ocean to Bagel
« Reply #7 on: July 27, 2019, 02:27:51 PM »
Thanks Tom.  I appreciate you sharing.
Terry from Indiana
3D WIFI
Weber Performer (Kettle in a cart with a gas igniter)Formerly owned WSM 18"
Never had a gas grill
I love technology
Counting the years to retirement

tomd8

  • Sr. Member
  • ****
  • Posts: 138
    • View Profile
Re: Ocean to Bagel
« Reply #8 on: July 27, 2019, 07:38:04 PM »
No problem on sharing.  That's what's great about this site.  Folks willing to share.
Tom from New York
SmokinIt #3 analog, Masterbuilt analog, Little Chief

cote06

  • Newbie
  • *
  • Posts: 1
    • View Profile
Re: Ocean to Bagel
« Reply #9 on: September 16, 2019, 03:20:03 PM »
Thank you. Great recipe, very similar to what I have done with fish. One thing you might want to try that has turned out great for me is to baste the filets with some maple syrup about 1 hour before finish time. I mostly use the fish for dip and it usually doesn't last long. 

tomd8

  • Sr. Member
  • ****
  • Posts: 138
    • View Profile
Re: Ocean to Bagel
« Reply #10 on: September 17, 2019, 07:27:28 AM »
Hi Cote - Funny you mention that.  I just smoked my last batch of bluefish that I had frozen and once smoked but still warm I coated with maple syrup thinned with some water.  I've done that on some of my smoked salmon.

BTW, I adjusted the recipe above to be a bit more accurate on the salt.  After mixing the water and salt I usually use an old school salt water aquarium water tester for salinity.  If I need a bit more water for a batch I can easily adjust the salt.  I shoot for between 40 and 44 ppt (high end of the aquarium meter).
« Last Edit: September 17, 2019, 07:43:07 AM by tomd8 »
Tom from New York
SmokinIt #3 analog, Masterbuilt analog, Little Chief