Smoking Techniques, Rubs Recipes and the art of the Smoke.

[SportFishStaff]

Kahi,
Looks good, buddy. Thanks for sharing.

Elks excellent, but like you said can be dried out quickly.
What ratio brine do you use. I smoked fish for retail at my seafood market. we used 2 to 1. 2 parts salt 1 part sugar it was a qt of salt and a pint of sugar to 3 gal bucket of fish.
We would make the brine to fill the bucket about 2/3rds than filled it with fish. Brine over night. Also we found apple wood to be the best for smoking fish for retail.

[Kahi]

Kahi,
Looks good, buddy. Thanks for sharing.

Elks excellent, but like you said can be dried out quickly.
What ratio brine do you use. I smoked fish for retail at my seafood market. we used 2 to 1. 2 parts salt 1 part sugar it was a qt of salt and a pint of sugar to 3 gal bucket of fish.
We would make the brine to fill the bucket about 2/3rds than filled it with fish. Brine over night. Also we found apple wood to be the best for smoking fish for retail.

My fish brine is pretty simple...same ratio that you use, but I also add powdered spice rub, which adds flavor and improves the color...I also air dry the fish to create a sticky surface which I believe they call a "pelicule" or skin...my fish dip is simple as well..mayo, sour cream, worchestire, smoked fish fillet, hot sauce and chopped scallions...I have also taken the smoked fish dip, dredged it in egg and flour, then fried them and made fish cakes...its a bit rich due to the mayo but freakin good. Kahi

[SportFishStaff]

My fish brine is pretty simple...same ratio that you use, but I also add powdered spice rub, which adds flavor and improves the color...I also air dry the fish to create a sticky surface which I believe they call a "pelicule" or skin...my fish dip is simple as well..mayo, sour cream, worchestire, smoked fish fillet, hot sauce and chopped scallions...I have also taken the smoked fish dip, dredged it in egg and flour, then fried them and made fish cakes...its a bit rich due to the mayo but freakin good. Kahi

I've always done the rubs after the brining process is complete and make sure the rubs have no salt.

Fish dip, Cream cheese softened, lime juice, green onions, pepper very basic but tasty
Thanks for sharing.

[Kahi]

I've always done the rubs after the brining process is complete and make sure the rubs have no salt.

Fish dip, Cream cheese softened, lime juice, green onions, pepper very basic but tasty
Thanks for sharing.

I didn't think of that...dry rub after the brine makes sense...prob get better flavor and color...does that rub have Brown Sugar?

Is there a way to move the fish/brine/smoker part of this thread into a new thread b/c I know people might interested in that as a separate topic?

[SportFishStaff]

Kahi has brought up a great Idea. I am starting this thread to discuss smoking and brining game meats and fish. I will move the posts from another thread into this one.

[SportFishStaff]

I didn't think of that...dry rub after the brine makes sense...prob get better flavor and color...does that rub have Brown Sugar?

Is there a way to move the fish/brine/smoker part of this thread into a new thread b/c I know people might interested in that as a separate topic?

I only use sugar in my brine and I have found that brown sugar is the best for my brining.
One thing when using sugar in your brines you need to be aware of mold at home, this is usually not a problem as the amount of product can be consumed in a rather short time frame. I find that vacuum packing and freezing the excess smoked fish can extend its life for a long period of time.

Kahi in your process I would rub the fish before you let the fish form its "pelicule" as it will stick to the fish better.

[SportFishStaff]

Lemon Pepper Mackerel or bluefish

Brine your fish over night in a mixture of 2 parts Kosher salt to 1 part brown sugar
Fill your container half full of cold water mix in dry goods mix well.

take fillets out of brine

lay fillets skin side down on racks coat with a no salt lemon Pepper seasoning mix. You can also make lemon pepper by mixing 2 parts of a dried lemon peel product or lemon grass with 1 part of coarse grind black pepper ( you can use a variety of pepper blends, green, pink, there is a huge variety out there)

Allow the coated fillets to air dry under a refrigeration.

Smoke to desired doneness. I use a thermostat controlled smoker so I crank the heat up to 180 for about an hour than drop to 100 and allow to smoke for 4 hrs. I use apple wood chips to smoke

Both of these fish are oily so make sure you get a good smoke in them. They both make a good smoked fish dip.

[Kahi]

Tim: do you rinse the fillets after the brine and before drying them?

Thanks,

Kahi

[SportFishStaff]

Tim: do you rinse the fillets after the brine and before drying them?

Thanks,

Kahi

Kahi,
when i used a pure salt brine I would, But I do not rinse with my sugar/salt brine.
I found with the pure salt it would almost get a some what slimy feel. But when I reduced the salt and added sugar it did not feelt that way. it still gets that b rinbe affect but not to the extent of the pure salt.

I think I mentioned it before but if you are adding a spice rub do it before you air dry it. It tends to stick better.
Also do NOT ADD SALT to your dry rubs if you are using brine's the addition off more salt will really over due it. Most spice rubs found in a store will have salt in it check your ingredients.
Tim

[SportFishStaff]

Dry Rub, good for venison,ducks, hearty fish, King Mackerel, Black Drum

This rub is for meat that you have brined it has no sugar or Salt to it

2Tbsp Paprika
1Tbsp Garlic Powder
1Tbsp chili powder
1/2tsp white pepper
1/2tsp Cayenne pepper

This has a nice kick to it.