smoked rock fish?

I gave my co-worker a few rock fish from the Monterey trip...the next day he brings 'em in smoked (he just got a smoker from a garage sale)
IT WAS GREAT! He'll experiment more by maybe adding some more garlic salt and spices...yummy!

One more reason I need a smoker.

Smokers are great. I got one at Home Depot similar to this: http://www.homedepot.com/prel80/HDUS/EN_US/diy_main/pg_diy.jsp?CNTTYPE=PROD_META&CNTKEY=storehome%2fpg_storehome.jsp&BV_SessionID=@@@@1016764708.1129060486@@@@&BV_EngineID=cccfaddfmdfdjgicgelceffdfgidgmm.0&MID=9876&pos=t06

This is a different brand, the Home Depot on Power Inn in Sacramento had a different brand and it cost about $150. The offset firebox style like this is the way to go. They are a little bulkier but who doesn't want a big BBQ in their backyard. Mine has a cooking rack in the firebox as well so if you just want to cook a few burgers it's like having a smaller Weber. I've never done fish but there's plenty of room to lay out several  Salmon fillets on the main rack. I cook pork shoulders for 12 hours at 220 and then seal them up in foil and blast them for 2 more hours at 300 or so. The meat just falls apart. If you get one of the Egg Smokers that's all you can do with them is smoke. The offset firebox smokers are great grills as well as smokers. I'll have to try some fish in it. I've never caught Shad in the American but it's supposed to be a blast. I've heard most people don't eat them (too many bones) but supposedly they are real oily and smoke up grate like salmon do. I had some smoked Yellow Fin, now that was to die for!

my co-worker smoked the rock fish whole - with the skin. He just chopped-off the head, gutted it and smoked five RF for 5 hours.

I've been smoking in my kettle grill using rosemary twigs for quite some time...   but never tried fish.   Are you guys using a cure, too?  Or just straight smoking?

the other Joel,

 my co-worker smoked it as is - no cure. I've also tried smoked striper (from Coastside # 2) and it was delicious! I'm now thinking of getting a smoker myself  

Smoked rockfish is pretty good stuff.  I made thin fillets w/skin on, scales removd.  They brine fast.  The thin end (tail) is a bit saltier than the thicker (shoulder) end.  They smoke pretty quick and and parts are almost translucent and hard if you like then "well done".  Ne

I've had smoked tuna too, but I prefer it raw.  IMO, all the smoked tuna is a little too dry in texture.  Sort of like when you eat canned tuna w/o mayo.  

Here's a pict of my favorite smoke fish, SALMON!!



Stuart

We want taste samples.... please!

All,
Bring on the fillets, and I'll give you plenty of samples.

Note, there are 3 Iron Chefs on this board.
1.  Chef Stefano
2.  Chef Chuck
3.  Chef Bob

Stuart

I say we get these guys to compete and I'll be the judge.......ouuuhh yeeaahhh  

OKay.  I guess I need to bring home a couple of rockfish in the am...........
Pat

I've had smoked tuna too, but I prefer it raw.  IMO, all the smoked tuna is a little too dry in texture.  Sort of like when you eat canned tuna w/o mayo.  

Stuart

Smoked tuna belly is the bomb.  Brined in a mixture of half mirin and half soy sauce and some fresh ground ginger and pepper.  I don't think you can make this dry as the belly portion is very oily.  I do smoke it a little hotter that normal in a water smoker for maybe ~3 hours and the fat melts off quite a bit (which is what you want).  I still have a couple vacuumed packed packages of raw bellies from last year.  It should still smoke up nicely.

-Allen

Smoked tuna belly is the bomb.

Ditto.

Ok, I need to taste the smoked tuna belly.  Who's gonna hook me up?  Mooch, you can stand behind me in line.

Stuart

Rockfish isn't very oily, so the fillets tend to dry out.  I try to offset this by adding olive oil to the brine and basting them a bit.  Stripers have quite a bit more oil, and they smoke up well with any salmon recipie.  Generally salmon and stripers go in the smoker, and halibut/rockfish get fried, grilled or baked.  Sturgeon is exquisite either way.