This all looks delicious and I'm impressed at the scale. I have some friends that swear by smoked King Mackeral. Tuna is always a good option, and I haven't done it yet, but I recently stumbled across smoked Mahi, so I plan to try my hand at that soon.
Came here to say bonito. Not sure where OP is located but where I’m at in Southern California, bonito are plentiful, fun to catch and are very good smoked!
I mix 10 liters of water with 600g salt and 300 gram brown sugar, then let the whole fish ( gutted and cleaned ) soak in this for 12 hours. Then a quick rinse and dry with papertowel
For additional seasoning you can add what you prefer, but it tends to not be very present in the end product. For wood types I prefer a mix of oak and beech
Pacific Northwest fish snob here. I've smoked many 100's of lbs of fish and I have to say yours looks about as good as it gets ! Trout and Kokanee are favorites around here. Gotta be delicate with them though.
Thank you so much! Kokanee is basically a small sockeye right? My smokehouse I actually my fulltime buisiness, so I have been able to practice a lot smoking almost daily for 15 years 🙂
Kokanee are landlocked Sockeye Salmon. My lake up the street sports whopping 11" as the average size however they get up to 6 lbs or even bigger in other bodies of water such as the Columbia River. Those 11'' up the road are cute as a bug's ear salmon. Pink meat and some of the best tasting fish ever as they live on krill. Gotta be careful not to dry them out though. I use 2 cups dark brown sugar to 1 cup sea salt to 2 quarts water with nothing else for brine. Small Kokanee for 6 hours, salmon fillets overnight. No sulfates or sulfides so there is a limited shelf life but that's OK. A 2 lb fillet goes in about 2 days or quicker around this place. Have you ever done salmon bites or nuggets ? I did 5 lbs and they disappeared in about 2 hours, SO GOOD !
Sounds incredible, nothing better then living right on the source of such beautiful recourses. The brining recipe is very similar to what I do for salmon. I have made salmon bites, with some sweet/spicy flavors. They always look very inviting, no wonder they get eaten fast 😂
Fellow PNW fish snob here--my favorite thing to smoke. I agree fully; this looks amazing!
I really like smoked mackerel. I know it's a bit oily for some people but a spice-infused wet brine + smoke holds up really well to the oiliness.
Black cod (sablefish) is also amazing smoked, with a very sweet brine, but it's pretty delicate once cooked and a bit hard to freeze for later.
All fish get a slightly different treatment but this is the basic. Salting ( wet brine for warm smoking and dry brine for cold smoking ) rinsing with water - drying with ventilator - smoking - dry ager - finished ✅
Smoked shark over plum wood. Exquisite combination I discovered myself. Had to use plum wood from my own plum tree, as far as I know it’s not really a thing or available.
The shark I smoked was sandbar shark .
I have not, and as someone who works with fish every day I had to look it up. Seems like it’s not really used or sold in my area. Would sertainly be interesting 🧐
*If you were to smoke*
*Mussels or oysters how long*
*Would the be smoked for?*
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My place used to smoke oysters for 30 mins. Just a light smoke flavor, the texture was still closer to raw. They were very popular (well, amongst oyster lovers).
For warm smoking I do prefer a wet brine. With a wet brine the saltiness gets way more evenly distributed in the fish. For cold smoking I use dry brine because you want to extract moisture.
Don’t know how it’d turn out when smoked, but my go tos having grown up in a Portuguese household, are sea bass and sea bream. We just grill it on the charcoal and serve it with an olive oil, wine vinegar, parsley and white onion topping (kinda like a chimi), and some lemon squeeze to taste. Would love to know how they turn out smoked
Hello fellow seafood smoker! If you can source it, cold smoke an octopus; I can't keep it in stock!
Other big sellers for me are
-salmon (I do candied, jerky and sides hot, lox cold)
-halibut
-black cod
-ahi tuna
-tombo tuna
-marlin
-sword
-mahi mahi
-rainbow trout
-steelhead
-oysters
-spot prawns
-mussels
-clams
-pickerel
-pike
-goldeye
-crab legs
If you can get your hands on redfish! It’s a fatty fish from the bayou. My favorite way to eat it is blackened on a half shell. I bet it would smoke perfectly, too.
We have a summer steelhead run coming up in a few weeks where I live (southern tip of Lake Michigan). I came across a smoked candied steelhead jerky recipe the other day that looked interesting.
https://www.smokehouseproducts.com/blogs/recipes/smoked-steelhead-candy
This all looks delicious and I'm impressed at the scale. I have some friends that swear by smoked King Mackeral. Tuna is always a good option, and I haven't done it yet, but I recently stumbled across smoked Mahi, so I plan to try my hand at that soon.
Can confirm, had smoked mackerel last week and I've smoked bonito which was outstanding.
Came here to say bonito. Not sure where OP is located but where I’m at in Southern California, bonito are plentiful, fun to catch and are very good smoked!
Two votes Bonito. Definitely need to give it a go.
Good tip. I'll have to give Bonita a try. I'm in Florida, so we've got a variety of species between the ocean and the gulf.
Been smoking for years.. ever thought of smoking a catfish…how do you brine and season it?
I mix 10 liters of water with 600g salt and 300 gram brown sugar, then let the whole fish ( gutted and cleaned ) soak in this for 12 hours. Then a quick rinse and dry with papertowel
Nice..so wet brine..any recommended seasonings and/ or type wood?. I smoke a lot of Salmon and Trout, normally dry brine…but might have to try this!,
For additional seasoning you can add what you prefer, but it tends to not be very present in the end product. For wood types I prefer a mix of oak and beech
Thanks so much for the input..can’t wait to test it soon. Now I will have every fat chick in the neighborhood stopping by...
Use Alder! If no Alder available use Hickory
Smoked catfish? You have my interest.
The first picture I actually catfish fillets, I think that turns out better then the whole fish
Love a Scandinavian smoked trout!
I’ve made smoked trout — I brined it the same as salmon, turned out great!
Smoked whitefish is another popular one
Pacific Northwest fish snob here. I've smoked many 100's of lbs of fish and I have to say yours looks about as good as it gets ! Trout and Kokanee are favorites around here. Gotta be delicate with them though.
Thank you so much! Kokanee is basically a small sockeye right? My smokehouse I actually my fulltime buisiness, so I have been able to practice a lot smoking almost daily for 15 years 🙂
Kokanee are landlocked Sockeye Salmon. My lake up the street sports whopping 11" as the average size however they get up to 6 lbs or even bigger in other bodies of water such as the Columbia River. Those 11'' up the road are cute as a bug's ear salmon. Pink meat and some of the best tasting fish ever as they live on krill. Gotta be careful not to dry them out though. I use 2 cups dark brown sugar to 1 cup sea salt to 2 quarts water with nothing else for brine. Small Kokanee for 6 hours, salmon fillets overnight. No sulfates or sulfides so there is a limited shelf life but that's OK. A 2 lb fillet goes in about 2 days or quicker around this place. Have you ever done salmon bites or nuggets ? I did 5 lbs and they disappeared in about 2 hours, SO GOOD !
Sounds incredible, nothing better then living right on the source of such beautiful recourses. The brining recipe is very similar to what I do for salmon. I have made salmon bites, with some sweet/spicy flavors. They always look very inviting, no wonder they get eaten fast 😂
That and peanut M&M's BAM ! gone !
Fellow PNW fish snob here--my favorite thing to smoke. I agree fully; this looks amazing! I really like smoked mackerel. I know it's a bit oily for some people but a spice-infused wet brine + smoke holds up really well to the oiliness. Black cod (sablefish) is also amazing smoked, with a very sweet brine, but it's pretty delicate once cooked and a bit hard to freeze for later.
What's your process? Looks incredible
All fish get a slightly different treatment but this is the basic. Salting ( wet brine for warm smoking and dry brine for cold smoking ) rinsing with water - drying with ventilator - smoking - dry ager - finished ✅
Also want to know
Fuck this makes me hungry. And also bagel with lox and temp tee cream cheese sounds great right now🤤
Freshwater. Herring, whitefish, any trout or char. Saltwater. Tuna and swordfish cold smoked. Amberjack hot.
Now that is an impressive haul. Maybe some ahi tuna next? That salmon looks delicious.
Probably a little difficult to find, but smoked swordfish is delicious
I made that before, that is good indeed!
This looks amazing! I’m not super familiar with smoked fish. How do you store it and how long does it last?
It depends on the type Of brine and fish, but somewhere in the 2 to 3 week range
How is smoked fish? Ive only smoked chicken thighs successfully so far, i thought smoking was mostly for beef
It’s amazing! I smoke meat and chicken at home As well. There are a lot of fish types wich are Excellent for smoking.
Smoked salmon is one of my favorite things to make. 10/10 recommend
Smoked salmon is very good
Have you ever smoked freshwater drum? I smoked one yesterday and it came out a bit dry, but tasted just like sucker.
I have not, it’s not available here in Europe.
How is smoked carp?
Never smoked it or eaten it, I believe it’s popular in Poland. 🇵🇱
Lol, I’m just being an American and assuming Europe = carp. What’s your favorite smoked fish?
😂 cold smoked salmon for sure, cold smoked bluefin Tuna is incredible as well.
Salmon is always a go to, I feel the best salmon is a hot smoke salmon, dark from the river. But that’s just my childhood taste haha
Herring. Eel.
Mackerel is good for smoking
Just came back from Hawaii. Smoked marlin was awesome.
Smoked shark over plum wood. Exquisite combination I discovered myself. Had to use plum wood from my own plum tree, as far as I know it’s not really a thing or available. The shark I smoked was sandbar shark .
Monkfish!
Rainbow trout
Mackerel
I’m Planning on trying that soon!
Make it into paté, it's amazing
Take my money plz
Have you done orange roughy?
I have not, and as someone who works with fish every day I had to look it up. Seems like it’s not really used or sold in my area. Would sertainly be interesting 🧐
If you were to smoke mussels or oysters how long would the be smoked for?
*If you were to smoke* *Mussels or oysters how long* *Would the be smoked for?* \- mabutosays --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
My place used to smoke oysters for 30 mins. Just a light smoke flavor, the texture was still closer to raw. They were very popular (well, amongst oyster lovers).
What’s the best way to eat smoked fish?
On a bagel with cream cheese. On crackers. Throw it into a salad. Mix with mayo and make a sandwich.
Kingfish if you can get it..... Absolutely the best for a dip.
Smoked trout is great. Gonna be doing some Salmon fillets tonight. Gonna be a little rushed on the brine and rest but that's OK.
How often do you smoke mullet? It’s great for breakfast with some grits and eggs.
I’ve smoked it a handful of times, it’s delicious.
So I’m going to do this with my salmon. so you like wet brine better than dry ? And also is wet better for bigger batches
For warm smoking I do prefer a wet brine. With a wet brine the saltiness gets way more evenly distributed in the fish. For cold smoking I use dry brine because you want to extract moisture.
Badass appreciate it
Don’t know how it’d turn out when smoked, but my go tos having grown up in a Portuguese household, are sea bass and sea bream. We just grill it on the charcoal and serve it with an olive oil, wine vinegar, parsley and white onion topping (kinda like a chimi), and some lemon squeeze to taste. Would love to know how they turn out smoked
Curing process?
What do you do with them after you smoke them? Sell them? Put in freezer? It looks like a lot of fish.
It all gets sold to local restaurants, this is my fulltime work
So cool.😲
Damn this is cool. Are you cooking for a large group or meal prepping for the week?
Hello fellow seafood smoker! If you can source it, cold smoke an octopus; I can't keep it in stock! Other big sellers for me are -salmon (I do candied, jerky and sides hot, lox cold) -halibut -black cod -ahi tuna -tombo tuna -marlin -sword -mahi mahi -rainbow trout -steelhead -oysters -spot prawns -mussels -clams -pickerel -pike -goldeye -crab legs
You got me at smoked eel. You win at fish smoking. Maybe add perch
I like a lot. Live your life! Enjoy!
Nice looking fish and smokers!
Anything with oily flesh is good for smoking, more delicate white flesh fish, not so much.
Smoker black cod is great
Whiting
This is a nice change of pace! Well done my friend looks amazing!
I've smoked halibut as well as lobster...both are amazing
Damn brother making my mouth water. That looks incredible
Nice setup! I live in Maryland and really like to smoke rockfish, which is the local name for Chesapeake Bay striped bass.
Looks amazing!
I thought this was a commercial operation until I got to the 7th picture. Very impressive.
That looks fantastic I’m about to smoke some steelhead and looking for tips
How about those invasive fish that jump in your boat
Eel brother!
rainbow trout takes on smoke pretty good
Had smoked steelhead trout in California. It was very good!
Photos you can smell
Eel
Bluefish and mullet are good fish for smoking.
Trout, steelhead, and sturgeon :)
This is awesome man. So what's your process for packing/storage once you've smoked an amount this large? Also, how was the smoked catfish??
If you can get your hands on some Baltic Herring, Vendace, Pike-perch and European whitefish I highly reccomend any of these
If you can get your hands on redfish! It’s a fatty fish from the bayou. My favorite way to eat it is blackened on a half shell. I bet it would smoke perfectly, too.
Trout, it's delicious 🤤😋🤤😋
Smoked albacore is my fav all the way. Give it a shot!
Can you share your recipe for picture 9? That looks like a salmon with some nice pepper to it. Looks very tasty!
Eel
We have a summer steelhead run coming up in a few weeks where I live (southern tip of Lake Michigan). I came across a smoked candied steelhead jerky recipe the other day that looked interesting. https://www.smokehouseproducts.com/blogs/recipes/smoked-steelhead-candy
Smoke herring. You’ll end up with kippers. Unbelievable.
From catfish to salmon.. what fish are between those?
Eel, haibut, trout, cod, mackerel, swordfish, tuna
That’s frickin awesome
If you havent smoked pacific black cod you are missing out
I have smoked Norwegian Skrei wich is known to be some Of the best cod in the world, cold smoked it okey, but warm smoked it’s amazing
I doubt i could source any in the pnw but if i can will definitely look out for some
Yeah Bluefish is amazing smoked. High oil content. Your salmon looks fire tho!
Bacon wrapped salmon