Smoked Fish!

Hello!
 I am looking for some ideas on smoked fish!  I've got a really great smoked salmon recipe down pat, but I am getting bored with it.

Trout, has been a blast but I never catch enough of them to get a real smoke on for them.  However, I am not opposed to cheating to get my fix. (Cheating meaning, Store bought, LOL)

I'd like some other ideas of smoked fish. . . Halibut, Cod, Bass, Walleye. . . If you have an obscure recipe, or even and half baked idea please share it. 

I love California and the outdoors here is tops.  However, I miss Texas style BBQ, so I learned to do my own.  Pork shoulders, ribs never gets boring, beef brisket Texas Style is AWESOME.  And I am working the kinks out on Santa Maria Tri-Tip, smoked THEN seared.  Last one I did with a Bourbon Marinade was off the chart good.

Anything you bring to the table I'll try it out.

Let's get ideas rolling!

Halibut:  Garlic salt / Brown sugar. Marinate 12-24 hours. Smoke in Little Chief smoker with 2 pans of cherry chips and leave in smoker till consistency that you enjoy.

Mmmmm, Sturgeon. Ask Ravensblack for his recipe, it was the best I’ve had. You’ll have time to plan for it

... I miss Texas style BBQ ...

Me too. I went to grad school in West Texas many years ago, and I've never been able to fin anything in CA that compares, BBQ-wise.

I smoke Ling all the time!
Simple recipe...
Marinate pieces 12-24 hrs in 1/2 cup kosher salt 1/2 cup brown sugar,
Maybe a cap full of liquid smoke. Pepper if u like when You put em on the smoker. 2-3 hrs around 150 degrees. I usually use fruit wood, and the prunings from my plum tree works pretty good!
 This was a batch from a while ago, collars, scraps, but I find the belly meat on the bigger ones is amazing!
A little cream cheese on a ritz and you got an A+ Hors d’oeuvre
Experiment and enjoy!
Scotty

Hopefully Martianfish chimes in. Tried some of his smoked halibut at Albion, Great !

Nice Job Scotty.

... I miss Texas style BBQ ...

Me too. I went to grad school in West Texas many years ago, and I've never been able to fin anything in CA that compares, BBQ-wise.

If you're in the Bay Area anytime soon, gimmie a shout.  I am serious here, I need an excuse to smoke a brisket.  My wife doesn't like the meat going to waste or freezing it, and it's mostly the 2 of us.  I love brisket but can't eat THAT much in a week, LOL.



Thank you to everyone who has posted some ideas!  This is a great place to start!  Just had another thought. . . Smoked Oysters!  I am really stoked with the responses so far!  Thank you  Much!!!

Smoked halibuT
2 lbs halibut filets
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup kosher salt
1 tsp ground corainder

Season, tightly wrap in plastic wrap and place on a raised cookie/baking sheet placed above another baking sheet so the liquids from the fish can drain and the fish does not sit in the juice. Brine in fridge for 3 hours.

Rinse, dry, set in fridge for 2 hours to form pellicle, then smoke for 2 hours at 200 degrees

Great recipe,  thanks for sharing.👍

Thanks.  Will have to give these recipes a try.

I've only done salmon, halibut, and lingcod in the little chief but I've been really stoked on all of it. I found I prefer dry rub brines.

I found that basting the lingcod with olive oil during the last hour keeps it form getting too dry and provides a nice texture.

For a lot of good smoked fish recipes, get a copy of "Smoking Salmon & Steelhead" by Scott & Tiffany Haugen.  The fish section of the Bradley Smoker forum has a lot of good information about smoking fish. You might particularly check out Kummok's wild smoked salmon post which is at the beginning of that section of the forum.

Great Stuff here!  Thank you all, and keep'em coming!

My Pit Boss Smoker is hungry!

... I miss Texas style BBQ ...

Me too. I went to grad school in West Texas many years ago, and I've never been able to fin anything in CA that compares, BBQ-wise.

If you're in the Bay Area anytime soon, gimmie a shout.  I am serious here, I need an excuse to smoke a brisket.  My wife doesn't like the meat going to waste or freezing it, and it's mostly the 2 of us.  I love brisket but can't eat THAT much in a week, LOL.



Thank you to everyone who has posted some ideas!  This is a great place to start!  Just had another thought. . . Smoked Oysters!  I am really stoked with the responses so far!  Thank you  Much!!!

Hi, I’ve been learning to que the humble terrifying brisket on my old school kamodo pot.  The sacrilege I’ve committed to depending on the size of the brisket is to learn mastering each section because I’ve been cutting it in thirds or half to serve the appropriate amount per meal for our family of 5.  Basically learning how to prepare the flat by itself, and the point by itself.  All temperature based and hawkish in technique.  Give me 5 more whole briskets and I might get somewhere...On the smoking note if you’re bored, I create variety by the final glaze that I wash the fish with about an hour before removing... I forgot to note the brown sugar in the Teriyaki glaze, 1-2 tbls...

I am definitely going to try smoking lingcod and halibut now. Awesome looking recipes! Is it ok to smoke previously frozen fish or should you only use fresh fish?