Smoking Fish

dufflight · **Posted:** Tue Aug 03, 2010 8:55 pm

Has anyone tried using herbs instead of wood. Have a lot of basil etc that needs chopping down.

Food&Fish · **Posted:** Tue Aug 03, 2010 9:26 pm

Don'T know about fish but you could smoke tomato [wonder how that would go]

dufflight · **Posted:** Tue Aug 03, 2010 9:33 pm

The basil gets pretty thick stems after a while. Rosemary gets a little woodie also.

pistolknight · **Posted:** Wed Aug 04, 2010 1:50 pm

I tried dried chillies but didn't have enough (Just threw them on coals), figured if I used a foil pocket with hole it would have been better, same with herbs, I reckon make a foil pocket and put stems leaves crushed in and see if it works, someone has to try it :poke:

earthbound · **Posted:** Wed Aug 04, 2010 7:22 pm

I reckon rosemary would have to be an obvious one here to try... My plant is a bit too small to use it for smoking.. It gets hammered just from a roast at the moment.

Food&Fish · **Posted:** Wed Aug 04, 2010 8:08 pm

This is worth looking at lots of good ideas
http://www.smokingmeatforums.com/
http://www.thesmokering.com/forum/index.php

pistolknight · **Posted:** Mon Sep 06, 2010 10:54 am

(Same post as in BYAP, so sorry to those who have read it already

)

Got a portable fish smoker from E, 43cm x 27cm for $80, stainless steel with 2 metho burners, (will have to stop drinking the metho now :wink:

) smoked some snapper fillets with Karri dust from GWH sawmill, these I smoked for 20 minutes, maybe a few minutes too long, but I reckon 2 nice trout would take less than 20 minutes, fish here tasted fine, fillets were a bit thin, certainly not bad for first go with new toy :hello:

This pic is setting up, only 2 small handfuls of dry sawdust needed, do remember that metho flame is hard to see :help:

Smokin'

Smoked

gnash · **Posted:** Mon Sep 06, 2010 11:18 am

Looks good Nocky.....now there is another thing I have to build.... :clap:

Peasants · **Posted:** Sun Sep 04, 2011 7:25 pm

We just tried smoking fish for the first time....using a wok. It was very successful, and certainly has potential!
We used trout freshly caught from the swimming pool, filleted.
The wok was lined with foil and in the centre went white rice, brown sugar, green tea leaves, lemon zest, and rosemary. A trivet goes over the top of these ingredients. The foil was scrunched down and the wok put on the heat.

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wok smoker.jpg [ 102.62 KiB | Viewed 32138 times ]

When it started smoking, the fillets were added, the lid put on and cooked on medium for 10 minutes, then let stand for 5 minutes.

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smoking trout fillets.jpg [ 98.86 KiB | Viewed 32138 times ]

The cooking worked really well....the flavour was not bad but could be better...more experimentation needed!!

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smoked trout.jpg [ 80.32 KiB | Viewed 32138 times ]

Simo · **Posted:** Mon Sep 05, 2011 9:18 pm

causes gill cancer apparently :lol:

Peasants · **Posted:** Mon Sep 05, 2011 10:00 pm

I knew someone would do that!! Or a picture of us....smoking....a fish.... :sad2:

dufflight · **Posted:** Wed Apr 25, 2012 10:13 pm

Got around to smoking some silver perch. Used the pizza oven and a simple salt, brown sugar and garlic mix. The fish was a little salty but tasted great. Will try a different mix next time. Will also be trying the recipe at the beginning of this thread. :joy:

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Smoking Fish

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Smoking Fish

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Bringing food production home