fish smokeing

Tried my hand at smoking my Quarry 14lber.
1 cup soy sauce
2 cups apple juice
1 cup packed brown sugar
1 cup water
1/2 tsp onion salt/powder
1/2 tsp garlic salt/powder.
1tbsp garlic pepper
1 TBSP Tabasco sauce

repeat mix until fish is completely covered
soaked in marinade 1 & 1/2 days
Only 1 pan of alder chips.
gas smoker
smoked at 200 degrees for 5.5 hrs.
My wife and daughter usually wouldn't try smoked fish but they liked it this time.
I thought it came out outstanding.

Great looking steaks Raymac. You did a freat job, especially with the brine/marinate.

Where I live, if I was to smoke fish, the fire department would stiop by and wonder where the fire was. I used to smoke mine when I lived in the Sierras and you could smell it for a couple of blocks and see all the smoke. I miss those days

I smoked my 7lber whole using a variation of your marinade, (I used way more soy than apple juice), it was excellent!  Toasted bagel, cream cheese, red onion slice... breakfast fit for a king!

Every fisherman needs a smoker. 

Smoked fish rules!  Marinade sounds great too. 

Thanks for the tutorial,

 going to have to give that a try,

  As soon as I catch a Real Fish

  don't think this will work with Bat Rays..........

Splashdown,

You can always take it to Los Gatos Meats 575 University Ave. Los Gatos 95030 408-

354-7055 or Willow Glen Meats 885 Delmas Ave ( near Bird & 280) San Jose 95125 408-279-4009// 

Your going to pay a little more.  But, in one or two weeks it will be done.

Just make sure you have like 10 lbs of fish because that is the min. they charge to smoke.  You can always

freeze what you catch until you get the 10 lbs.  Vacuum seal or try the Freezer bags that claim to be good as vacuum seal or freeze in water.

Ken kickfish

Ken kickfish