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>> Smokeing fish can be addictive cont. [topic: previous/next]
PostPosted: Wed Feb 09, 2011 3:04 pm
muttfishr


Posts: 1945
Location: Tulare

Once its outta the smoker its non-perishable (kinda) I've never had it last long enough to go bad, wrap the pieces up individually in tin foil and keep in refrigerator untill use or put it in your lunch box or wherever, room temp it won't go bad, its smoked!

Oh Boy, Man that cayenne's HOT! But its GOOOOOOOOOOOOD!!!!!!!!!!!

Well thats it, wish I could Invite ya'all over for some smoked salmon and brews! Hey Quit drooling, your shorting out your keyboard!...mutt.

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PostPosted: Wed Feb 09, 2011 3:37 pm
IRPescador


Posts: 697
Location: Vallejo, CA

Yep! My mouth was watering already...Thanks! Very Happy
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PostPosted: Wed Feb 09, 2011 7:10 pm
slo roller


Posts: 39
Location: Watsonville

What temp, how long and did you brine it first?
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PostPosted: Thu Feb 10, 2011 1:14 am
muttfishr


Posts: 1945
Location: Tulare

Temp was one coffee can of charcoal, brine was 24hrs in the fridge, its all in the first report.
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PostPosted: Thu Feb 10, 2011 2:28 am
spicytuna


Posts: 638
Location: the Bay to LA

smoked salmon is awesome. $3.98/lb for the fish without the head and innards is a good price these days. cool post, mutt.

muttfishr wrote:


hmm... this might be the toilet's view of a person who ate kinda-non-perishable smoked salmon that was stored at room temperature for too long Wink
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PostPosted: Thu Feb 10, 2011 8:29 am
MsCMSchultz


Posts: 1240
Location: In the loving grip of Mr. Congeniality.

1) Mutt, u meant a what-used-to-be-a-3-lb-coffee-can size, right? as opposed to the "gunboat," i.e., 1-lb size?

2) As far as having us all over for smoked salmon and brews--if u r like me, u have to buy your friends somehow; lately, it's been my pickled herring.

3) spicytuna -- ha, ha -- that's an image i really didn't need. EWWWWwwww.

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PostPosted: Thu Feb 10, 2011 1:52 pm
muttfishr


Posts: 1945
Location: Tulare

Dam, I thought I was portray'ing how hot it is, leave it to interpratation I guess! Dam thats funny!...mutt.
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PostPosted: Thu Feb 10, 2011 1:56 pm
thefrood


Posts: 1168
Location: San Francisco East Bay (Fremont)

I really hate living in an apartment... I think I'd have my neighbors outside with torches and pitchforks if I started smoking meat on my balcony...
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PostPosted: Thu Feb 10, 2011 1:59 pm
IRPescador


Posts: 697
Location: Vallejo, CA

thefrood wrote:
I really hate living in an apartment... I think I'd have my neighbors outside with torches and pitchforks if I started smoking meat on my balcony...


More probably they'd want to invite themselves when they smell all that yumminess!! Very Happy
It happens every time I BBQ in my balcony...

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PostPosted: Thu Feb 10, 2011 3:29 pm
CRASS


Posts: 2223
Location: Pacifica, CA

haha, the pic made this thread just that much better.

now i want some dang smoked fish.

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PostPosted: Sat Feb 26, 2011 9:50 am
tackleholic


Posts: 681

muttfishr wrote:
Once its outta the smoker its non-perishable (kinda) I've never had it last long enough to go bad, wrap the pieces up individually in tin foil and keep in refrigerator untill use or put it in your lunch box or wherever, room temp it won't go bad, its smoked!.


I smoke a lot of tuna, try to do them in at least 20 lb. batches of fillet at a time. There's no way I can eat 20 lb. of smoked fish in one sitting (way too much salt) so I just let them cool to room temperature, put the fillet pieces on cookie sheets and freeze right away. After they're frozen, I vacuum pack them. The vacuum packing locks in the smoky flavor, then whenever you feel like eating smoked fish, pop one out and you're good to go. It's not quite as tasty as right out of the smoker, but still plenty good. Good tips here. I'm going to have to try that coffee can method...I have a regular smoker that burns a little to low, a gas smoker that burns a little too hot on the highest setting, so maybe that will solve my problem.

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PostPosted: Thu May 30, 2013 1:01 am
muttfishr


Posts: 1945
Location: Tulare

Sooooo,,, Its 2013 anyone catching and smoking any salmon? Im needing a "fix"...mutt.
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PostPosted: Sun Sep 15, 2013 5:50 pm
digsblues


Posts: 88

Thanks for the recipe for the marinade, Mutt. I love smoked fish.

I'm in Southern California, and no salmon here. But yesterday we caught a bunch of Dorado and Yellowtail. Smoked some today, using your recipe, and WOW, better than smoked salmon. Gotta emphasize the need to use non Iodized salt. I missed that at first and had to toss my first batch of marinade.
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