Author Topic: Smoked lingcod and rockfish  (Read 5800 times)

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Offline squawfish

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Smoked lingcod and rockfish
« on: December 16, 2014, 05:44 PM »
I have been smoking some of the fish I catch.  this is smoked lingcod and copper rockfish.  I have been using a basic recipe;
1 cup of soy sauce ( I like to make the fish a little on the salty side so might add a little more than just a cup)
1/2 cup brown sugar
pinch of two of garlic salt
few dashes of worsteshire sauce
pinch or two of sea salt
pepper
Add some water if you don't want it too strong.

I put fish in Ziploc bag, add the brine and marinate overnight. Smoke on low/medium for about 4-5 hours depending on how thick the fish is. I prefer the lingcod over rockfish seems to have a better texture after smoking.  Apple or cherry woodchips seem to work good.
« Last Edit: December 16, 2014, 05:45 PM by squawfish »


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Offline fishlips

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Re: Smoked lingcod and rockfish
« Reply #1 on: December 16, 2014, 06:20 PM »
Try alder it seems to work best on fish. I have yet to smoke rock fish but I do a lot of salmon, yellowtail, and tuna

Offline Shogunofthecity

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Re: Smoked lingcod and rockfish
« Reply #2 on: December 16, 2014, 09:20 PM »

Nice work!

        

Offline RHYAK

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Re: Smoked lingcod and rockfish
« Reply #3 on: December 17, 2014, 08:51 AM »
Look yummy, couple of the guys I fish with have been smoking the lings and say there really good maybe I should give it a shot...
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Offline RHYAK

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Re: Smoked lingcod and rockfish
« Reply #4 on: December 17, 2014, 03:51 PM »
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Offline Dogpound

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Re: Smoked lingcod and rockfish
« Reply #5 on: December 17, 2014, 09:34 PM »
Very nice Squawfish,  looks great.  I have heard leaving the skin on the lings helps to keep a little more oil in there and help them from getting too dry.    Definitely gonna have to give it a shot.  Thx for the recipe.



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