- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoking fish
Posted on 9/9/16 at 2:37 pm
Posted on 9/9/16 at 2:37 pm
Has anyone tried smoking specks or reds. Looked a little online didn't find much. Any advice or experiences?
7
Posted on 9/9/16 at 2:39 pm to Danm312
Sure, leave the red whole with the head on and the guts removed. Stuff it with Rosemary, thyme, and oranges with a little tony's in there. It'll be great! Just don't over cook
Posted on 9/9/16 at 2:45 pm to Danm312
i've smoked specs before and they came out REALLY good. drizzle on some olive oil, a little garlic powder, salt and pepper (i prefer white pepper on fish but be careful bc its hotter than you think), set the filets on the pit so as not to burn, make a drink and sit down for a while.
Posted on 9/9/16 at 2:50 pm to mack the knife
Build smokehouse with hanging racks.
Leave fillets on skin.
Cut meet into strips without breaking skin.
Hang up in smokehouse with kindle of wood of your choice (natives prefer cottonwood)
Leave to smoke and dry until desired doneness achieved. Can be stored in ziplock baggies in freezer.
That's how you gotta make it through the harsh Louisiana winters
Leave fillets on skin.
Cut meet into strips without breaking skin.
Hang up in smokehouse with kindle of wood of your choice (natives prefer cottonwood)
Leave to smoke and dry until desired doneness achieved. Can be stored in ziplock baggies in freezer.
That's how you gotta make it through the harsh Louisiana winters
Posted on 9/9/16 at 2:52 pm to Danm312
Posted on 9/9/16 at 3:36 pm to Danm312
You have to roll them up tight.
Posted on 9/9/16 at 3:36 pm to Danm312
Can you clarify smoking to cook or cold smoke?
I have had a smoked redfish salad(think fancy tuna salad) in a restaurant that was awesome. I have always wanted to do it myself but have never had the time to smoke when the redfish was at its freshest.
I have cold smoked a tuna loin and then seared it, which was very cool. The tuna had a totally different flavor.
I have had a smoked redfish salad(think fancy tuna salad) in a restaurant that was awesome. I have always wanted to do it myself but have never had the time to smoke when the redfish was at its freshest.
I have cold smoked a tuna loin and then seared it, which was very cool. The tuna had a totally different flavor.
Posted on 9/9/16 at 3:51 pm to rduple2
I just have a bunch of fish and tired of the same old fried, blackened, butter garlic on the half shell. Anyone have any recipes?
Posted on 9/9/16 at 3:56 pm to Danm312
While not a true smoke I have built a charcoal fire on one side of my grill and loaded it with wet wood chips. Keeps the temp down and puts off a ton of smoke. Put a half shell red on the other side away from the fire and close the lid. I brushed a few times with olive oil to keep fish moist. Really good. I've served it like that and made a smoked fish dip like that.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News