PHP Warning: Use of undefined constant VBA_SCRIPT - assumed 'VBA_SCRIPT' (this will throw an Error in a future version of PHP) in ..../includes/functions_navigation.php(802) : eval()'d code on line 1 RECIPES - SMOKING FISH
I have a great little stainless steel fish/food smoker that I want to do a bit of experimenting with. I know how to smoke fish but am looking for different recipes for brining.
I intend to do an article for Bush 'N Beach on this and will be happy to include any recipes I can get. Will even name you in the article if you are OK with that.
G'day Derek.
A favorite trout recipe of mine is marinate the fillets (skin on is best) in a mixture of chardonnay (enough to cover the fillets in a shallow tupperware), 1 tsp crushed garlic, sprinkle of dill, 1 dessert spoon of salt and cracked black pepper to taste.
Marinate in the fridge overnight and smoke the next day for about 15 mins. Remove heat and allow to sit for a further 5 mins.
This is best served cold as an appetiser or horse-doover
Smoking chips are a personal preference, but I mainly use hickory and/or mixtures with Alder etc.
Try adding a teaspoon or two of brown sugar when you salt down, or to your brining mix. Enhances the flavour, and adds a very nice, gold colour to the finished product.
By the way, what Slates didn't tell you in the post above, is that once he's removed the trout from the marinade, he drinks the chardonnay.
He has described it as a complex, full-bodied, fruity wine, with a slight garlic nose, and a light peppery after-palate. Sounds a bit suss to me
I like the sound of that one Slates but am going to have trouble pouring a good chard on a fish. Down the hatch yes but on the fish....................gotta think about that.
G'day
When I use to fish for Golden Perch down around Broken Hill way we use to fillet our fish and leave the skin on and lightly wash and dry excess water of the fillets with a tea-towel. Then place them in hot smokers with almond shell husks.
It gave them a great colour and the flavour was most enjoyable. A mixture of salt and brown sugar could also be rubbed into the flesh before smoking the fillets if you wish.
Almounds were farmed in this area and the husk was just a bi-product of processing the nut. But the taste was sure worth it. Maybe try different nuts for flavour rather than timber shavings and dust. Others use to mix different herbs with the wood shavings for different flavours.
Hope this helps Duckman.
G'day
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