Smoken Fish

[RHYAK]

Trying a new brine for the smoker today.

Last night put them in the brine,

This morning pulled them and let them form a Pellicle, which is key Just e patient and them them sit for 2-3 hours. I wait the full 3 hours.

Place in smoker with choice of wood chips. I choose Alder this time around.

Let them go. I love the smoke taste so usually do 2-3 pans of chips.

Let them stay in the smoker for 8-10+ hours. Varies on outside temp and if in the Sun. I just watch it in the afternoon and start tasting after 6+ hours.

First Rack in photo is Albacore and Striper

Second Rack is Yellowtail.

[BReel]

Hot damn... that looks delish!

Time to buy a smoker!!!

[Squawfish]

Looks tasty.

[RG]

Smoked albacore is excellent. Hows the striped bass? Never had it, but it looks like it has some decent fat content from what I see. My aunt lived in Naknek Alaska for 25 years or so and when she came to visit, she would bring with her salmon smoked by Eskimos in wooden huts.. The best smoked salmon I ever had..
Thx  for sharing.  

[RHYAK]

Striped bass, did not need as long on there as the other fish so a little dry.

Albacore is excellent, Yellowtail just as good.

Perfect for snacks this weekend while camping.

Really hard to not eat all of it now. Been a piece by piece kind of day.

RH

[RHYAK]

As for what the brine consisted of

2 cup Apple Juice
2 cup Water
1/2 cup Soy Sause
1/2 cup Honey
1/2 cup Salt
1 cup brown sugar
2 tbsp Molasses
2 tbsp ground ginger

I let the fish sit in this over night.

Taste amazing, not over salty just perfect.

[RG]

Albacore is excellent, Yellowtail just as good.

Really hard to not eat all of it now.

RH

That albacore...   

[stache54]

That brine recipe worked great on trout. I let the whole trout with skin on soak for 2 days and smoked them at 165 degrees for about 7 hours using apricot, apple and cherry wood chips.