Ideas for smoking red drum filets

[SmokinSusie-Q]

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.

 

[Ponsoldt2]

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.

 

[SconnieQ]

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.

 

[Pork Belly]

We love drum fillets, scaled/skin on, seared in a hot skillet with Cajun seasoning. I would't smoke them.

 

[DivotMaker]

Good to see you, Brian!  I figured you'd been busy lately!

 

[Pork Belly]

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.

 

[DivotMaker]

Good to hear, Brian.  Missed you, around here, this summer!

 

[Walt]

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.

 

[Pork Belly]

Smoked fish dip does sound pretty good.

 

[Walt]

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.

 

[Walt]

The pictures...... Did some more today. It disappeared too fast.

 

[Walt]

Another, batch of fish dip coming....sheepshead  this time.

 

[Walt]

All done. Outstanding.

 

[polarlys]

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

 

[Walt]

Roger, i freeze individual pieces regularly.  They freeze very well.