Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.
smoked a batch of fish
CANNON-MAN:
I came in possession of 24 mackinaw trout and since they were just the right size is decided to smoke them. After brining them for 12 hours I then dried them overnight in the smoker with the heat off and just the fans running. The recipes call for the fish to form a glaze on the surface before running smoke. I have five fans in the smoker and the nights were just a little above freezing so it was a perfect time to do it. They obtained a nice glaze on the surface so I started the smoke at 130 F for a couple of hours then started raising the temp 15 degrees every couple of hours. You want to dehydrate them with out cooking out the oils. Finished the fish at 170 for a little less then one hour.
Here are what the fish look like on the racks fresh out of the brine.
https://photos.app.goo.gl/BFQjAKTDwNUJg96L7
and now out of the smoker and on the counter to cool.
https://photos.app.goo.gl/8GA69u6CEpcnQXij8
https://photos.app.goo.gl/yb9s7ETvm17XoigGA
Ka Honu:
"Came in possession of" sounds strangely illegal (like "They fell into the boat, Officer, and I'm taking them to the aquarium for first aid and release."). Probably not a problem in Montana but you'd go to jail forever in Hawaii.
In any event, you seem to have done a helluva job converting them to product. I'd be more complimentary but you have to send me (at least) one for testing.
CANNON-MAN:
A buddy gave them to me. I did catch 4 of them but he did much better. The legal limit for Mackinaw trout in Flathead lake in Montana is 100 a day. I smoked 24 but my smoker will hold at least 75. I just am learning how to catch them. Presently they are having a tournament which goes until mid November. I want to get out a couple of more times before it gets too cold to go out.
akruckus:
They look pretty tasty
CDN Smoker:
Outstanding, any property for sale next door ::)
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