[Daveyak]

.

 

[hairymick]

Hi Dave, Great Post mate. Has made me get my old kipper box out again.

I use a mix of half salt and half brown sugar and rub it straight onto the flesh part of the fillet. Place them back in the fridge for about 30 mins and then cook the way you do.

fresh mullet like this are my favourite. mmmm hot kippers - cold beer - more hot kippers - much more cold beer. it just keeps getting better.

 

[YakAtak]

Yep, definitely tailor (very fresh obviously) and sea mullet, yumm yumm, dammit, where's my smoke box!

 

[Milt]

I must try this one day, I'm not sure I have ever tried smoked fish??? :?

Does the fish have to be certain size in order to be smoked? What does it taste like can someone describe the flavour? :?

Milt,

 

[water_baby]

occy you are right on with the aussie salmon. nice big fillets, portioned into cutlets, smoked and eaten cold are fantastic mate. definitely works better on the oilier-type fishes.

anyone who has not eaten a smoked fish is missing out. 8)

 

[Daveyak]

I use a mix of half salt and half brown sugar and rub it straight onto the flesh part of the fillet. Place them back in the fridge for about 30 mins and then cook the way you do.

That's great Mick! An even simpler and less messy way to smoke fish. I'll be trying that

 

[hairymick]

Occy, If you take it on your trip. One smoker will never be enough
If you ar lucky, you might, just might get one piece. :lol: :lol:

 

[YakAtak]

I must try this one day, I'm not sure I have ever tried smoked fish??? :?

Does the fish have to be certain size in order to be smoked? What does it taste like can someone describe the flavour? :?

Milt,

Any size peice of fish is fine, and I reckon any fish too, but as mentioned, the oilier varieties seem to take on the flavour of the smoke more. It's very sweet if a little drier than most forms of cooking, with a kinda .... smokey flavour lol.

 

[Daveyak]

.

 

[Dodge]

Milt

Be sure to try smoked fish its superb.

When I lived in Port Macquarie, there were about 4-5 blokes around town had converted their former backyard dunnies to smoke rooms [after the sewer went through].

Each man had is own recipe brine and were distinct flavours [they wouldnt divulge their recipe].

Anglers took their fish to them gutted and beheaded [minimum of 40 fish], and the cooks salted,. brined and cold smoked them for about 2 days, the windows of the buildings were replaced with hession bags, and the smell within a 100m was drooling time.

You collected your fish 3 days later when cold less 10-20% of catch, the cooks took their share down to the pub, all sold in 5 minutes, and made good cash money.

When the tailor and luderick runs were on it was a battle to get smoker space as they were flatout

 

[Milt]

I think I'll be smoking my excess Salmon from now on. I'll give it a try, here a great little article I found on the net about it it takes a while to load:

http://www.uaf.edu/coop-ext/publication ... -00325.pdf

Cheers Milt,

 

[Dodge]

Unlike cold smoking where the smoke actually cures the fish in hot smoking, the heat actually cooks the fish.

Occy

You're spot on thats why in Port we had to wait a couple of days, the fire was about 3m from the smoker, and fed up a 100mm pipe.

Quite happy with hot smoking though, its quicker and just as tasty

 

[mullet gut]

I just use clean TAS oak hardwood sawdust and the fish tastes great. Warning - make sure you know what saw dust you are using - you don't want to be using any of that treated pine or hardwood ... could seriously ruin your health. Also, saw dust from capenter workshops usually contain glues and resins etc. If you are going to use your own sawdust, know whats in it.

 

[Fishmatics]

Sounds Fantastic

What Make of Smokers would you recommend? I have heard of home made smokers - any suggestions?

Regards

 

[Dodge]

Sounds Fantastic

What Make of Smokers would you recommend? I have heard of home made smokers - any suggestions?

Regards

Nearly all major local tackle stores all have them, and they are all pretty much the same design ... Nipper is one brand

 

[Peril]

Avoid galvo smokers - there is some toxicity. Any stainless steel one should be fine. Camping stores also stock them.

 

[Daveyak]

.

 

[something fishy]

After reading this thread I could'nt help but get myself a smoker. I got one for $24.00 at Kmart (Bargain) hopefully i'll get to use tommorow after a successfull day on the dam

 

[hairymick]

G'day occy,

here ya go Merry Christmas mate.
http://www.neilbank.com/phpBB2/viewtopic.php?t=954

just follow the link :twisted:

 

[phantom]

Just read this great artical on smoking fish, it really got my taste buds going.
Is there a compact smoker you could fit in the hull of a sea Kayak or can you build a makeshift smoker when camping in an isolated spot. This would be a great help, as keeping the fish on ice is not an option on a 2-5 day trip.

Kind Regards,

Phantom (Eric)