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 Post subject: Re: Smoking Fish
PostPosted: Tue Aug 03, 2010 8:55 pm 
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Joined: Wed Jan 06, 2010 3:57 pm
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Location: Rural NSW temperate zones
Has anyone tried using herbs instead of wood. Have a lot of basil etc that needs chopping down.

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 Post subject: Re: Smoking Fish
PostPosted: Tue Aug 03, 2010 9:26 pm 
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Joined: Wed Feb 10, 2010 7:57 am
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
Don'T know about fish but you could smoke tomato [wonder how that would go]


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 Post subject: Re: Smoking Fish
PostPosted: Tue Aug 03, 2010 9:33 pm 
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Location: Rural NSW temperate zones
The basil gets pretty thick stems after a while. Rosemary gets a little woodie also.

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 Post subject: Re: Smoking Fish
PostPosted: Wed Aug 04, 2010 1:50 pm 
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Joined: Sun Jan 31, 2010 7:15 pm
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Location: Narrogin, West Australia (Temperate)
I tried dried chillies but didn't have enough (Just threw them on coals), figured if I used a foil pocket with hole it would have been better, same with herbs, I reckon make a foil pocket and put stems leaves crushed in and see if it works, someone has to try it :poke:

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 Post subject: Re: Smoking Fish
PostPosted: Wed Aug 04, 2010 7:22 pm 
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Location: Western Australia, Perth, mediterranean climate
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I reckon rosemary would have to be an obvious one here to try... My plant is a bit too small to use it for smoking.. It gets hammered just from a roast at the moment.

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 Post subject: Re: Smoking Fish
PostPosted: Wed Aug 04, 2010 8:08 pm 
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Location: sunbury victoria australia.cool mountain zone hot in summer cold in winter
This is worth looking at lots of good ideas
http://www.smokingmeatforums.com/
http://www.thesmokering.com/forum/index.php


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 Post subject: Re: Smoking Fish
PostPosted: Mon Sep 06, 2010 10:54 am 
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Location: Narrogin, West Australia (Temperate)
(Same post as in BYAP, so sorry to those who have read it already :P )

Got a portable fish smoker from E, 43cm x 27cm for $80, stainless steel with 2 metho burners, (will have to stop drinking the metho now :wink: ) smoked some snapper fillets with Karri dust from GWH sawmill, these I smoked for 20 minutes, maybe a few minutes too long, but I reckon 2 nice trout would take less than 20 minutes, fish here tasted fine, fillets were a bit thin, certainly not bad for first go with new toy :hello:

This pic is setting up, only 2 small handfuls of dry sawdust needed, do remember that metho flame is hard to see :help: :blackeye:
Image

Smokin'
Image

Smoked
Image

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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. Doug Larson
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 Post subject: Re: Smoking Fish
PostPosted: Mon Sep 06, 2010 11:18 am 
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Looks good Nocky.....now there is another thing I have to build.... :clap:

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http://backyardaquaponics.com/forum/vie ... =18&t=8219


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 Post subject: Re: Smoking Fish
PostPosted: Sun Sep 04, 2011 7:25 pm 
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We just tried smoking fish for the first time....using a wok. It was very successful, and certainly has potential!
We used trout freshly caught from the swimming pool, filleted.
The wok was lined with foil and in the centre went white rice, brown sugar, green tea leaves, lemon zest, and rosemary. A trivet goes over the top of these ingredients. The foil was scrunched down and the wok put on the heat.
Attachment:
wok smoker.jpg
wok smoker.jpg [ 102.62 KiB | Viewed 6295 times ]

When it started smoking, the fillets were added, the lid put on and cooked on medium for 10 minutes, then let stand for 5 minutes.
Attachment:
smoking trout fillets.jpg
smoking trout fillets.jpg [ 98.86 KiB | Viewed 6295 times ]

The cooking worked really well....the flavour was not bad but could be better...more experimentation needed!!
Attachment:
smoked trout.jpg
smoked trout.jpg [ 80.32 KiB | Viewed 6295 times ]

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 Post subject: Re: Smoking Fish
PostPosted: Mon Sep 05, 2011 9:18 pm 
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Location: Bullsbrook WA (temperate)
Location: Perth's North eastern hills
causes gill cancer apparently :lol:


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 Post subject: Re: Smoking Fish
PostPosted: Mon Sep 05, 2011 10:00 pm 
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:sad2: I knew someone would do that!! Or a picture of us....smoking....a fish.... :sad2:

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http://www.mccarthypark.com.au


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 Post subject: Re: Smoking Fish
PostPosted: Wed Apr 25, 2012 10:13 pm 
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Joined: Wed Jan 06, 2010 3:57 pm
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Location: Rural NSW temperate zones
Got around to smoking some silver perch. Used the pizza oven and a simple salt, brown sugar and garlic mix. The fish was a little salty but tasted great. Will try a different mix next time. Will also be trying the recipe at the beginning of this thread. :joy:

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