pierfishing.com :: FAQ :: search :: memberlist :: album
  Sign-up as new user :: log in



Sign-up as new user | I forgot my password

PFIC Message Boards >> Seafood Recipes Reply to this topic
>> Smokeing fish can be addictive cont. [topic: previous/next]
PostPosted: Wed Feb 09, 2011 4:04 pm
muttfishr


Posts: 1651
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.
_________________
Tight lines to all, and to all a good FIGHT!!!
Top of page
Send private message Make a quoted reply on this post
PostPosted: Wed Feb 09, 2011 4:37 pm
IRPescador


Posts: 665
Location: Concord, CA
Yep! My mouth was watering already...Thanks! Very Happy
_________________
"Wilderness to the people of America is a spiritual necessity, an antidote to the high pressure of modern life, a means of regaining serenity and equilibrium."
- Sigurd Olson
Top of page
Send private message Make a quoted reply on this post
PostPosted: Wed Feb 09, 2011 8:10 pm
slo roller


Posts: 39
Location: Watsonville
What temp, how long and did you brine it first?
_________________
Always on the hunt for a big fish.
Top of page
Send private message Make a quoted reply on this post
PostPosted: Thu Feb 10, 2011 2:14 am
muttfishr


Posts: 1651
Location: Tulare
Temp was one coffee can of charcoal, brine was 24hrs in the fridge, its all in the first report.
_________________
Tight lines to all, and to all a good FIGHT!!!
Top of page
Send private message Make a quoted reply on this post
PostPosted: Thu Feb 10, 2011 3:28 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
Top of page
Send private message Make a quoted reply on this post
PostPosted: Thu Feb 10, 2011 9:29 am
MsCMSchultz


Posts: 832
Location: It's all about location.
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.
_________________
Fixing to re-invent myself one last time. Hopefully.

(Post may have been typed on my iPhone.)
Top of page
Send private message Make a quoted reply on this post
PostPosted: Thu Feb 10, 2011 2:52 pm
muttfishr


Posts: 1651
Location: Tulare
Dam, I thought I was portray'ing how hot it is, leave it to interpratation I guess! Dam thats funny!...mutt.
_________________
Tight lines to all, and to all a good FIGHT!!!
Top of page
Send private message Make a quoted reply on this post
PostPosted: Thu Feb 10, 2011 2:56 pm
thefrood


Posts: 1145
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...
_________________
----

*** Finally getting back out on the water! Now to find more places where Sharpie is welcome too!

www.lonepieman.com
Top of page
Send private message Visit poster's website Make a quoted reply on this post
PostPosted: Thu Feb 10, 2011 2:59 pm
IRPescador


Posts: 665
Location: Concord, 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...
_________________
"Wilderness to the people of America is a spiritual necessity, an antidote to the high pressure of modern life, a means of regaining serenity and equilibrium."
- Sigurd Olson
Top of page
Send private message Make a quoted reply on this post
PostPosted: Thu Feb 10, 2011 4:29 pm
CRASS


Posts: 2224
Location: Pacifica, CA
haha, the pic made this thread just that much better.

now i want some dang smoked fish.
_________________

كافر
Top of page
Send private message Make a quoted reply on this post
PostPosted: Sat Feb 26, 2011 10:50 am
tackleholic


Posts: 551
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.
_________________
Let em go and let em grow
Top of page
Send private message Make a quoted reply on this post
PFIC Message Boards >> Seafood Recipes Reply to this topic
Page 1 of 1  
Display posts from previous:   
Jump to: