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Fish and Seafood Recipes

Last post by redzed « Sun Aug 16, 2015 18:12

by redzed » Sun Aug 16, 2015 18:12

Most of us here are aware of the vast number of traditional sausage recipes found on our sister site, Stanley Marianski's but many may not know that a dozens of fish and seafood recipes have also been added to the collection. They can be found here If you would like a hard copy of the recipes and a...

0 Replies

22480 Views

Last post by redzed
Sun Aug 16, 2015 18:12
Salmon Snack Sticks

Last post by Scogar « Fri Feb 07, 2020 17:05
Replies: 4
by redzed » Thu Feb 06, 2020 04:24

First post

Although not sold universally, salmon snack sticks are not uncommon. I have seen them in stores in Alaska and Europe, and they are available from internet retailers. Trying to get a recipe is a different kettle of fish, and I could not find any credible formulations and instructions. Instead, I...

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I think they would be great with the maple

4 Replies

26310 Views

Last post by Scogar
Fri Feb 07, 2020 17:05
Gravlax - weight it down or not?

Last post by AndyPandy « Mon Dec 24, 2018 12:56
Replies: 3
by AndyPandy » Fri Dec 21, 2018 15:07

First post

I have done Gravlax many times, covering the salmon fillet with a mix of salt,brown sugar and dill and then putting some weight on it. It always came out well, but sometimes a bit too salty. So now I will try an equilibrium cure.
Any suggestions for the quantity of sugar and salt? I am also not...

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I actually use Akvavit. I guess just a personal preference. I will try the equilibrium cure with 2% salt. Thanks.

3 Replies

7695 Views

Last post by AndyPandy
Mon Dec 24, 2018 12:56
Salmon Burgers

Last post by redzed « Wed Aug 01, 2018 16:31
Replies: 3
by redzed » Wed Aug 01, 2018 06:20

First post

Salmon Burgers

I have a good supply of this year's Chinooks and a few Coho in the freezer and have been preparing salmon many different ways. I also have been researching salmon burgers and testing different ways to make a tasty burger. A little while ago I ate a salmon burger at a popular...

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That looks pretty darn good. Never heard of making that. Would be terribly expensive here though.
Come on up and we'll eat salmon every day! :lol:

Look interesting. What is that sheet you are grilling them on?

Works like a charm and beats tin foil. You still get grill marks and perfect for...

3 Replies

6377 Views

Last post by redzed
Wed Aug 01, 2018 16:31
Halibut

Last post by redzed « Thu Jun 21, 2018 18:42
Replies: 5
by redzed » Wed Jun 20, 2018 18:24

First post

Spent a few days fishing on the west coast of Vancouver Island. Weather not that great, rain and high swells, and only managed to hook three Chinooks, nothing for size. On our last day we managed to pull in a couple of halibut. One we could not keep because it was too big, over 115cm and this...

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Wow! Just plain WOW! Great catch.
Thank you! :grin:

That's just what I said WOW !!!!!! What a catch But why did you have to throw the other one back ?
The other one was approx. 142cm long (weighing approx. 65lbs). The current size limit in the area where we were fishing is 115cm. Last year it...

5 Replies

7021 Views

Last post by redzed
Thu Jun 21, 2018 18:42
Shotgun Red's Pickled Fish

Last post by Butterbean « Tue May 29, 2018 15:55
Replies: 20
by Butterbean » Tue May 15, 2018 22:41
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First post

I stumbled on this recipe while watching YouTube. Shotgun Red claims its the best in the world. I don't know if this is true or not but I will admit its the best I've ever tasted and it so easy to make.

To make, just get nearly a gallon of fish fillets and layer them in a gallon container...

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MatterOne, I can't wait to hear your review. I hope you like it.
At first, I wasn't really impressed, but it's grown on me. Kind of addictive. And definitely better than the pickled herring from the deli.

It is addictive isn't it!? I've had several people asking for more. One guy liked it so...
20 Replies

21917 Views

Last post by Butterbean
Tue May 29, 2018 15:55
Smoked Salmon

Last post by redzed « Fri Mar 30, 2018 14:32
Replies: 3
by Butterbean » Thu Mar 29, 2018 02:13

First post

Salmon are not native here and its rare that I eat it so I was pleased when one of my friends shipped me some Coho salmon. Since another friend traded me some maple syrup for some real cane syrup I thought this recipe might do both ingredients justice.

Using Hank Shaw's recipe and procedure....

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Salmon looks good and coho is one of my favourites. Your post reminded me that I'm out of the smoked variety. Still have enough frozen Chinook (King) fillets to last until the next fishing trip I live in salmon country and everyone here has their own smoked salmon recipe.

3 Replies

6343 Views

Last post by redzed
Fri Mar 30, 2018 14:32
Nanoose Bay Salmon and Prawn Sausage

Last post by redzed « Wed Dec 20, 2017 20:45
Replies: 2
by redzed » Wed Dec 20, 2017 18:58

First post

Making a fish sausage has been on my mind for a long time and finally last week I crafted a variation. I had a bunch of salmon from last summer to smoke and decided at the last moment to make a sausage out of the tails and bellies. The recipe is mine, but I was guided by fish recipes in the French...

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Wow that surely different and looks great! If its firm enough to be sliced into strips would make a fine addition to Sushi rolls.

Very firm! The milk powder did its trick. :grin:

2 Replies

6083 Views

Last post by redzed
Wed Dec 20, 2017 20:45
Cold smoke rainbow trout.

Last post by redzed « Fri Nov 11, 2016 03:55
Replies: 6
by Butterbean » Tue Nov 08, 2016 15:29

First post

Took the opportunity to take my boys trout fishing. Can't say we slayed them be we did alright I guess. Had a great time anyway and the scenery was beautiful.

Nothing like a good meal by the river after a long day fishing.

Decided to cold smoke the remaining trout along with some...

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Hey BB, a couple of questions? First, how did that trout stay on those bacon hooks during the smoking session? I skewered some small pink salmon the same way and most of them fell off because the skin ripped when I have the fillets some heat. :???: :shock: And second, are the wild pigs in your area...

6 Replies

13213 Views

Last post by redzed
Fri Nov 11, 2016 03:55
cure for salmon/fish

Last post by redzed « Mon Jun 08, 2015 01:52
Replies: 12
by bmeyer50 » Wed Oct 01, 2014 20:46

First post

I'm curious why people don't use the instacure more for fish?
Also, there seems to be so much variation on recipes and amounts of ingredients.
Since I'm new to doing this, I'm looking for a simple cure/brine and want to use the instacure since I'd rather not poison someone accidentally!
I'll be...

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Hmm, minimally processed can mean a many different processes, including freezing. But obviously you bought farmed salmon and the texture and flavour of it depend a lot on what it was fed. And fish spoils very fast, so it might have been a few days from the time that the fish was filetted, packed...

12 Replies

22214 Views

Last post by redzed
Mon Jun 08, 2015 01:52
Paprykarz Szczecinski\ hot fish salad

Last post by StefanS « Tue Mar 31, 2015 13:09
Replies: 2
by StefanS » Mon Mar 30, 2015 21:45

First post

Culinary hit around Europe, made in Poland, imported to 32 countries in mid '60 to '90. Actually in production by small companies but.... is not same as before.
Thanks for our members from WD polish site for restore practically original recipe.
During my last week freezer inventory I have found...

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Redzed it is taste from my past, I used to eat it very often when I ve been student and lived in dorm. As you saw in my post - I 've made a inventory in my freezer so I used what I had. Last year I made some experimental smoking of example -bluefish, sea bass, fluke or porgy then leftovers used to...

2 Replies

9155 Views

Last post by StefanS
Tue Mar 31, 2015 13:09
Cold Smoked Salmon Brine Time?

Last post by redzed « Mon Mar 09, 2015 15:33
Replies: 3
by Chief » Sun Mar 08, 2015 18:30

First post

Am hoping folks here can help clarify the guidelines in Marianski's book regarding brine times for cold smoked salmon. In Chapter 26, on page 597, he says to brine salmon fillets for 6-12 hours, depending on the size of the fillet. But on page 584, he says to brine 1-1.5 fillets for 1-2 hours if...

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Hello Chief, welcome to the group. I looked at the pages you mentioned in the Marianski book and you are right, it is somewhat contradictory and confusing. The only thing that I can think of is on p. 584 the instructions are for fillets from smaller fish other than salmon and on p. 597 for larger...

3 Replies

8347 Views

Last post by redzed
Mon Mar 09, 2015 15:33
Wahoo Dry Cure & Cold Smoke?

Last post by Tatoosh « Fri Feb 27, 2015 20:59
Replies: 2
by Tatoosh » Tue Feb 24, 2015 03:00

First post

I am looking to do a gravlax style dry cure for local fresh caught Wahoo and then a cold smoke with cherry or maple pellets. My initial plan, once I get the ingredients assembled, is to cure the Wahoo in a refrigerator for 8 to 12 hours (overnight) - then rinse off, dry, and allow to form a...

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Mabuhay Redzed! Yes, I am in Baguio City. It is a bit polluted and the gridlock during rush hour is secondary only to Manila. But I love the place dearly. Cool breezes, good schools (by Philippine standards), and the frequent rain storms that remind me of Oregon make me feel quite at home here.

I...

2 Replies

8101 Views

Last post by Tatoosh
Fri Feb 27, 2015 20:59
Cold smoked sockeye

Last post by Shuswap « Fri Oct 31, 2014 15:14
Replies: 5
by redzed » Thu Oct 30, 2014 17:42

First post

I cold smoked 51/2 sockeye yesterday. Ended up with 16lbs of finished product. Had them frozen since July but never got around to smoking them and the weather was a bit too warm during the summer. Turned out fantastic!

Brine

4 litres of water
200g non-iodized salt
100g sugar
3 cloves smashed...

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Red - perfect. We'd drive out for a taste but are enjoying ours :grin: WE have one of the largest sockeye returns to the Adams river ever. A frien is a professional photographer and had a permit to go under water with them:

5 Replies

10963 Views

Last post by Shuswap
Fri Oct 31, 2014 15:14
[USA] Quick Draw Texan Ceviche

Last post by el Ducko « Sat Aug 02, 2014 18:01
Replies: 5
by el Ducko » Wed Jul 30, 2014 07:22

First post

Ceviche Recipe
After a hard day on the trail, or seeing the sights, or just idly sitting around translating Latin, you could probably use a refreshing snack. What better than ceviche ( Say-Vee-Chay ) and a cold beer? After all, ducks LOVE fish. ...and beer.

The ideal place is the Pacific port of...

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...as we found most of the Colombian fare lacking in spices of any kind. You are right. Most Colombians seem happy with their rice, plantains, and beans. However, if you look for it, tasty food is available. (...but as always, it'll cost you!)

Let's go back! ...fascinating place.
:mrgreen:

5 Replies

12440 Views

Last post by el Ducko
Sat Aug 02, 2014 18:01
Experimental Fish Sausage

Last post by ssorllih « Fri Jun 20, 2014 04:18
Replies: 13
by el Ducko » Tue Jun 17, 2014 22:40

First post

...any chance of getting a traditional Japanese sausage recipe or two from you? I suspect that you guys do interesting things with fish bits. (Although we non-Japanese don't always find them appealing, we always find it fun to explore.)
:mrgreen:

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I have knife minced fresh salmon and shrimp into the equivalent of grinding through a 1/4 inch plate and used it to stuff mushrooms. By the time it is mixed for a few minutes it is pretty sticky.

13 Replies

19319 Views

Last post by ssorllih
Fri Jun 20, 2014 04:18
Smokin' Salmon

Last post by sawhorseray « Sat Apr 12, 2014 06:23
Replies: 4
by sawhorseray » Fri Apr 11, 2014 19:53

First post

Took the big fish and cut it into easy-to-fillet pieces

Really great color on the fillets, the salmons stomach was stuffed with anchovies

Trying out a new brine recipe, similar to the one my fishing partner and I have always used

1 cup canning salt
2 cups brown sugar
3 cups Yoshida teriyaki...

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Superb Ray, Thanks for sharing the info. VERY helpful for future smoking fish. I never used cure, will next week. Thanks, Fred :cool:

I'd never used Instacure #1 for salmon before either. We detected no salty flavor and had more confidence in what was coming off the smoker than ever before. With...

4 Replies

10654 Views

Last post by sawhorseray
Sat Apr 12, 2014 06:23
Whitting filets

Last post by ssorllih « Fri Jan 24, 2014 18:51
Replies: 5
by ssorllih » Tue Jan 07, 2014 03:04

First post

I bought some frozen whiting today and salted and cured 6 ounces and put them in the smoker after they had time to soak up the salt and dry and smoked them over apple for about 5 hours and brought them in and baked them at 250°F until they flaked easily. They are as good as smoked trout.

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It is 16°F outside and I have some whitting filets of the smoker I hope that if I make a strong enough fire I can get above freezing in the smoker.

5 Replies

11524 Views

Last post by ssorllih
Fri Jan 24, 2014 18:51
Smoked Lake Trout

Last post by redzed « Sun Sep 22, 2013 19:48
Replies: 8
by Dumoine » Mon Jun 17, 2013 06:20

First post

I live close to Lake Michigan`s Grand Traverse Bay. The other night, my son came home with four nice looking lake trout that he and a buddy caught trolling on the bay.

It was kind of late so I just filleted the fish and put them in the fridge and then went to bed. The next morning I made a...

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That is a long standing debate among people who smoke fish. In fact, I believe most people who smoke salmon around here don't use nitrite. And most recipes don't include it. But there are risks and for that reason I personally use it. I give away a lot of my smoked salmon to family and friends and...

8 Replies

22307 Views

Last post by redzed
Sun Sep 22, 2013 19:48
Smoking Tuna?

Last post by Chuckwagon « Mon Jun 10, 2013 05:56
Replies: 11
by JerBear » Wed Oct 19, 2011 04:19

First post

As most of you are aware I'm about to finish up my smoker construction project and the uncle who helped me put the smoker together has volunteered a tuna loin for experimentation. I noticed the prior posts all suggest some level of brining, is this a requirement or mostly for freshwater fish? Also,...

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Spam (from Pakistan) removed from this forum. 6/9/13 @22:55 CW

11 Replies

20965 Views

Last post by Chuckwagon
Mon Jun 10, 2013 05:56
The combination

Last post by ssorllih « Wed Jan 09, 2013 01:32
Replies: 8
by ssorllih » Sun Jan 06, 2013 19:23

First post

Smoked salmon and fresh bread.
We had the coffee/social hour after church and about 30 people brought a plate,platter or bowl of food. The gang devoured it like a swarm of locusts. One pound of salmon and three small loaves of bread were well received with no leftovers.

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In the fish I was just farmed Atlantic salmon. In the bread it was rolled thin and flat ,then rolled as a log.

8 Replies

13428 Views

Last post by ssorllih
Wed Jan 09, 2013 01:32
Using leftovers and trimmings

Last post by ssorllih « Thu Dec 20, 2012 05:29
Replies: 4
by ssorllih » Wed Dec 19, 2012 19:15

First post

Sunday night we had friends over for dinner and I served fresh salmon with tarrigon butter. I bought more fish than I needed so that I could get neat looking portions. the result was some trimmings which I brined , dried and am smoking today. I find the little smoked pieces are just as pleasing as...

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Jan try them cold smoked and sliced into a quiche. Make the crust with animal or poultry fat. I am sure that you will make them twice.

4 Replies

8986 Views

Last post by ssorllih
Thu Dec 20, 2012 05:29
A nicely formed pelicle

Last post by ssorllih « Sun Dec 16, 2012 14:39
Replies: 5
by ssorllih » Sat Dec 15, 2012 16:54

First post

36 hours out of the brine and drying in the fridge gave me this result.
I am smoking amother filletbecause I have a demand for more. Great day for it only about 45°F

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Jan , The smoke was very good. We tried it after six hours and decided that it needed more smoke and time. eight was good.

5 Replies

9523 Views

Last post by ssorllih
Sun Dec 16, 2012 14:39
Flying Carp?

Last post by nuynai « Fri Dec 14, 2012 23:27
Replies: 1
by crustyo44 » Fri Dec 14, 2012 22:31

First post

Vietnamese catfish is cheap here but taste like crap. No wonder!!!,it feeds on Mekong floaters and/or steamers. Yet, they sell sh-t loads of of it.
Jan.

Last post

Nothing against anyone who eats anything fro SE Asia but I wouldn't. Seen some videos on the ponds they were raised in. Overflowing sewage, etc. Not for me. Only posting this because we take care of each other here.

1 Replies

7065 Views

Last post by nuynai
Fri Dec 14, 2012 23:27
Brining from frozen

Last post by ssorllih « Sun Nov 25, 2012 18:07
Replies: 1
by Somanytoes » Sun Nov 25, 2012 14:08

First post

When brining fish from frozen, should you increase or decrease the brine time?

From the main site, I understand the freezing cause the cells in the protein to rupture and hence making it easier for salt to navigate into the flesh. but would the ice prevent the salt from penetrating, and thus...

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Obviously the fish must thaw before the water is active in moving the salt in the brine but it should not take very much time for the fish to thaw when it is in the brine. You can check with your hand to feel when it is soft. The amount of water used to coat the frozen fish is small and of little...

1 Replies

7044 Views

Last post by ssorllih
Sun Nov 25, 2012 18:07
indian candy recipe

Last post by redzed « Tue Nov 06, 2012 21:10
Replies: 21
by ajwillsnet » Mon Dec 19, 2011 21:15
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First post

Hello to all out there! I have some nice salmon pieces that I want to make into Indian Candy. When I look around various forums, I see that most recipes do not call for the use of Prague powder or Cure # 1. Can anyone suggest a dry brine recipe that does use a curing agent such as cure # 1.
Thanks...

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No problem, I'm easy. Having guests always presents an excuse to drink more. If anyone would throw you out it would be my wife. She strictly enforces the 3 day rule with guests. :lol:
21 Replies

31253 Views

Last post by redzed
Tue Nov 06, 2012 21:10
Just had to try this/trout-or-salmon-omelet

Last post by Baconologist « Fri Sep 28, 2012 02:01
Replies: 12
by Devo » Mon Sep 24, 2012 15:57

First post

Got the boy up for school this morning and fed him breakfast. Sent him off to get smarter :)
Saw this the other day and said hey I can do that. So I got out my players and went to work on making some breakfast for myself.

THE PLAYERS

EVERYONE IN THE POOL

ALL COOKED

AND THE TEST PIECE...

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As long as you can call it good , nothing else matters!!!

12 Replies

16115 Views

Last post by Baconologist
Fri Sep 28, 2012 02:01
Decided to smoke some Coho

Last post by redzed « Tue Sep 25, 2012 05:03
Replies: 26
by redzed » Tue Jul 10, 2012 20:46
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First post

Got a hold of three 6-7 lb coho yesterday and decided to smoke them. Brined in a 40% salt solution with brown sugar, garlic, cracked black pepper as well as fresh thyme, oregano and rosemary from the garden. The salmon was brined for 13 hours and is just about ready for the smoker. Tasted a raw...

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I spent 8 days standing waist deep in cold water trying to hook coho salmon. In the end I caught 5, however two were wild and had to be released, one was a jack weighing less than 3 lbs. Two were nice hatchery marked fish. One of them is in the pic below, weighing just under 10 lbs. My other coho...
26 Replies

30640 Views

Last post by redzed
Tue Sep 25, 2012 05:03
Tartar Sauce Recipe Needed

Last post by Cabonaia « Sat Sep 08, 2012 06:45
Replies: 11
by sawhorseray » Thu Sep 06, 2012 06:09

First post

A couple of decades back I tried making my own and things just didn't live up to expectations, way too eggey . I eat a lot of lingcod and snapper, egg-washed, dipped in panko or bread crumbs, fried in olive oil and butter, couple of minutes a side at most. Hoping to find a good recipe here that's...

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Lingcod and cabazon - a fine meal indeed!

11 Replies

15046 Views

Last post by Cabonaia
Sat Sep 08, 2012 06:45
Smoked Salmon Recipe

Last post by sawhorseray « Tue Aug 07, 2012 14:35
Replies: 23
by Blackriver » Wed Jan 18, 2012 01:20
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2
First post

Here is one of my favorite smoked Salmon recipes. I hope everyone else likes it as much as I do.

4 pounds salmon fillets
3 quarts cold water
1 quart soy sauce
1 1/2 cups brown sugar
1 cup pickling salt
1 cup granulated sugar
1/2 cup honey
3 large cloves garlic, crushed
1 Tbs onion powder
2 Tbs...

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In the lat 60s, early 70s my grandfather used to take my dad, brother, cousin and I out of Half Moon Bay on party boats going for rock fish. We would catch 2 and 3 at a time and fill whole gunny sacks up with them. Good times! While I never landed any beautiful salmon like that, your picture with...
23 Replies

36189 Views

Last post by sawhorseray
Tue Aug 07, 2012 14:35
Smoking Catfish

Last post by Baconologist « Thu Apr 26, 2012 22:49
Replies: 23
by Bubba » Fri Apr 06, 2012 02:50
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2
First post

When I moved down to Alabama I made a plan to move my frozen & vacuum packed projects as well, and so I gave the Engineers at work some samples of Boerewors, Csabaii, smoked Chicken and smoked Pork Loin (Kassler).
On my last trip from Atlanta I bought some smoked Salmon as well and they loved...

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I smoke skinned catfish filets on a piece of parchment with holes made from a paper hole punch.
It makes it much easier to handle the filets without them crumbling.
Serve right on the piece of parchment.

Bob
23 Replies

27443 Views

Last post by Baconologist
Thu Apr 26, 2012 22:49
Sunday Nascar Salmon Platter

Last post by Devo « Tue Feb 28, 2012 01:50
Replies: 8
by Devo » Sat Feb 25, 2012 19:44

First post

Had a request to make up a salmon platter for Nascar on Sunday. So I went with the Kummok recipe again as it has never failed me yet.
The platter is made up with smoked shrimp, salmon and lemons and strawberry's to give it some colour.

The shrimp where precooked store bought and I used 1 cup of...

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It cleared up here about an hour ago. It looks like the race will go at 7 pm. :lol: You can make another feast. :roll:

Eh....what race, pass me another beer please :razz: :razz: :razz:

8 Replies

12961 Views

Last post by Devo
Tue Feb 28, 2012 01:50
Smoked salmon super bowl 2012 smoked salmon platter

Last post by Devo « Sun Feb 05, 2012 02:22
Replies: 3
by Devo » Sun Feb 05, 2012 01:29

First post

Going down the street tomorrow for the super bowl, thought I would bring something.

Air drying before the smoke

Out of the smoker (7 hours)

All plattered up and ready to travel ;) Smoked salmon, smoked cheese, grape tomatoes & smoked oysters

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Don't forget a sharp knife. I never depend on others to keep their knives sharp.

Thanks Ross, I will keep that in mind. Never know when you might need a sharp knife but I don't think anyone will let me in with my knife in my hand :lol: :lol: :lol:

3 Replies

8802 Views

Last post by Devo
Sun Feb 05, 2012 02:22
Kakabeka Gravlax by Devo

Last post by nuynai « Sun Jan 29, 2012 19:03
Replies: 4
by Chuckwagon » Fri Jan 27, 2012 04:09

First post

I asked our pal Devo if he had a favorite Gravlax recipe he could share with the members on this forum. He told me that Finlanders in his village of Kakabeka Falls, Ontario seem to enjoy this particular recipe. Thanks for sharing Devo.

Kakabeka Gravlax by Devo

Ingredients:
2 one lbs. center...

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Here's a recipe I got from Food Network. Vodka's not in it but can't be bad.
It never last's long enough to rest for a day or two.

Gravalax recipe
1/2 cup salt
1/2 cup sugar
2 tbls cracked wht peppercorns or ground black pepper, as it's much cheaper
2-3 lbs salmon fillets
2 bunches of fresh...

4 Replies

10034 Views

Last post by nuynai
Sun Jan 29, 2012 19:03
Smoked carp

Last post by Chuckwagon « Sat Jan 21, 2012 04:15
Replies: 1
by nuynai » Fri Jan 20, 2012 14:30

First post

Anyone have any recipes they'd care to share regarding this topic. A guy on another site I use is looking for some. Have to help all the brothers that enjoy smoking things.

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Here are two recipes for hot smoking fish. When hot-smoking fish, the flesh gradually becomes cooked . Because fish begins to cook at 85°F. (30°C.), the temperature in most American cold-smoke houses is less than 85° F. (29°C.) and often much lower in order to prevent spoilage. In Russia and many...

1 Replies

11426 Views

Last post by Chuckwagon
Sat Jan 21, 2012 04:15
A small treat of smoke wild salmon

Last post by dti1501 « Fri Nov 25, 2011 05:25
Replies: 2
by Devo » Thu Nov 24, 2011 23:03

First post

Picked two small fillets of wild salmon yesterday, price is out of this world. Used Kummok recipe with Soy Vay Veri Veri Teriyaki.

Getting air dried under the kitchen fan for three hours to get a good pellicle/glaze to form.

Two hours of alder smoke, 5 1/2 total time and we have some good...

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Nice Devo i have around 20 lbs of rainbow i need to smoke for a few guys in the neighbourhood i think i'll give your recipe a try on few pounds.

2 Replies

12670 Views

Last post by dti1501
Fri Nov 25, 2011 05:25
Smoked Coho Salmon

Last post by Chuckwagon « Wed Oct 26, 2011 03:49
Replies: 8
by Salmonclubber » Mon Oct 24, 2011 15:48

First post

Hello everyone
I did two coho salmon in the smoker last night they turned out great used a basic salt brine no sugar dont like sweet tasting fish we caught one of the fish on Saturday and one on Sunday great weekend oh I smoked them using hickory thats all I had at the house

Last post

Thanks Huey. Keep up the good work!

8 Replies

13721 Views

Last post by Chuckwagon
Wed Oct 26, 2011 03:49
[USA] Rocky Mountain Smoked Trout

Last post by uwanna61 « Mon Sep 05, 2011 22:10
Replies: 3
by Chuckwagon » Thu Sep 01, 2011 08:08

First post

Rocky Mountain Smoked Trout

We have a few lakes so high in these mountains that sometimes astronauts just paddle their canoes to shore then step out onto the moon. Our fishing techniques used on these high lakes must seem a little peculiar or strange to the uninitiated. You see, to catch pan-size...

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CW
Your next batch of smoked kabanosy could end up smellin' and tasting like stinky sturgeon.
Thanks for the heads up. I do have a second (smaller) smoker I use just for that reason.

Wally

3 Replies

9896 Views

Last post by uwanna61
Mon Sep 05, 2011 22:10
Some great info and recipes on smoking Salmon

Last post by ssorllih « Sat Aug 27, 2011 02:37
Replies: 7
by Salmonclubber » Sat Mar 05, 2011 14:08

First post

here is some great info and recipes on smoking salmon

Last post

Kodiak Grizzly bears seem to do rather well on a diet of fresh salmon. ;)

7 Replies

15133 Views

Last post by ssorllih
Sat Aug 27, 2011 02:37
Trout/salmon pate

Last post by Emmanu « Fri Aug 26, 2011 11:03
Replies: 1
by steelchef » Sun Apr 03, 2011 06:24

First post

We went through the freezer again today and found some trout that was reaching 'an age.' This is what we did with them.

Smoked Trout Pâté

smoked trout (about1 pound), skinned and boned
4 tbsp butter, softened
1 tbsp lemon juice
4 tbsp cream
white pepper, to taste
½ tsp of rubbed...

Last post

People who want to get creatine could also eat salmon or trout fish this way because
trout and salmon fishes have creatine in these.
So also have a better taste.

1 Replies

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Last post by Emmanu
Fri Aug 26, 2011 11:03
Smoked Whitefish

Last post by steelchef « Thu Feb 17, 2011 17:48
Replies: 3
by unclebuck » Thu Feb 03, 2011 15:30

First post

This is the recipe that I use for Lake Whitefish that I get from commercial fishermen.(I go out on the lake in winter with my pickup truck to get them right from the net or wait on shore in summer for him to dock.) They do not get any fresher.

6 large or 8 medium whitefish, dressed, scaled &...

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Hey Buckster,

Your advice is once again, well taken. I have experienced the walleye jerky, (they're much like perch for fat) although not as tasty. I personally don't use canola oil after I saw my brother in law's tractor run on it, seriously. Apparently it was originally produced as an alternate...

3 Replies

14051 Views

Last post by steelchef
Thu Feb 17, 2011 17:48
Trosky's smoking cured fish

Last post by Chuckwagon « Fri Oct 01, 2010 02:07
Replies: 4
by Chuckwagon » Sat Sep 11, 2010 01:49

First post

Hi Smoky Fish Lovers!
Trosky is going fishing near Niagra Falls and I'm green with envy. :sad: He made the most beautiful smoker you've ever seen. (See euipment topic) I sure don`t pretend to be a smoking expert, but the following formulas have worked for me. The Green River provides huge trout...

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Hey Tros,
I was hoping you could tell me. :roll:

4 Replies

13677 Views

Last post by Chuckwagon
Fri Oct 01, 2010 02:07
What kind of fish is this?

Last post by beardedwonder5 « Fri Jul 16, 2010 17:55
Replies: 1
by Chuckwagon » Thu Apr 15, 2010 06:38

First post

In the Rocky Mountains we catch all kinds of trout. I thought maybe I'd surprise my wife with an exotic fish for dinner, so I went to my local Chinese Market. There it was... a beauty with an eye the size of a basketball! His body had lots of tough scales but I could easily remove them with my...

Last post

The are two fishes in European waters which have poisonou (but non-fatal) spines, both spines sticking upwards, and sticking sideways, Lesser weaver and greater weaver. There could be related Pacific fishes. Suggest you Google greater weaver and take it from these.

Sorry about your back problems....

1 Replies

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Last post by beardedwonder5
Fri Jul 16, 2010 17:55

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