The Fishing Website : Discussion Forums : Under flavoured smoked fish https://www.fishing.net.nz/forum/ Sun, 31 May 2026 18:19:01 +0000 Thu, 05 Feb 2004 06:20:35 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=3546 <![CDATA[The Fishing Website : Discussion Forums]]> https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ <![CDATA[Under flavoured smoked fish : weclome Cube in those lines,...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=39437&title=under-flavoured-smoked-fish#39437 Author: Barrie
Subject: 3546
Posted: 05 Feb 2004 at 6:20am

weclome Cube
in those lines, wonder how drambue or any other similar thing would go...Galliano? (sp)]]> Thu, 05 Feb 2004 06:20:35 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=39437&title=under-flavoured-smoked-fish#39437 <![CDATA[Under flavoured smoked fish : This is a strange &#111;ne that...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=39433&title=under-flavoured-smoked-fish#39433 Author: Cube_147
Subject: 3546
Posted: 05 Feb 2004 at 12:08am

This is a strange one that I have used for good results with kawhai and large yellow eyed mullet; try marinating the fish in vermouth or whiskey (scotch!) with the usual salt and brown sugar.]]> Thu, 05 Feb 2004 00:08:31 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=39433&title=under-flavoured-smoked-fish#39433 <![CDATA[Under flavoured smoked fish : Yum, cheers Mandy! Will try that...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38974&title=under-flavoured-smoked-fish#38974 Author: KingfishSi
Subject: 3546
Posted: 03 Feb 2004 at 10:10am

Yum, cheers Mandy! Will try that next time!]]> Tue, 03 Feb 2004 10:10:20 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38974&title=under-flavoured-smoked-fish#38974 <![CDATA[Under flavoured smoked fish : Cheers guys, I did run the rock...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38962&title=under-flavoured-smoked-fish#38962 Author: Mandy
Subject: 3546
Posted: 03 Feb 2004 at 9:36am

Cheers guys, I did run the rock salt through the grinder however it was pretty coarse still. And I probably should have left it a bit longer as it would have only had maximun 1hr.

KingfishSi Soy sauce will go good with your honey but just use a little less salt.

I used a soy and honey mix for smoked chicken breast and it came out great!

]]> Tue, 03 Feb 2004 09:36:59 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38962&title=under-flavoured-smoked-fish#38962 <![CDATA[Under flavoured smoked fish : I usually use the salt and brown...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38945&title=under-flavoured-smoked-fish#38945 Author: KingfishSi
Subject: 3546
Posted: 03 Feb 2004 at 9:13am

I usually use the salt and brown sugar. I use rock salt through a grinder and rub it in well... going to try adding some honey to the next one I do.

Cayenne pepper adds a bit of flavour too... just be careful with how much you add though. It certainly wakes the taste buds.]]> Tue, 03 Feb 2004 09:13:11 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38945&title=under-flavoured-smoked-fish#38945 <![CDATA[Under flavoured smoked fish : Mandy I think the rock salt probably...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38941&title=under-flavoured-smoked-fish#38941 Author: smudge
Subject: 3546
Posted: 03 Feb 2004 at 8:59am

Mandy I think the rock salt probably is too coarse to do the job. How long was it left salted for? I usually leave them atleast a couple of hours, overnight is best, rock salt will take a while to work I would think.

Golden syrup is a good alternative to brown sugar and as a bonus it makes even more of a mess

Try some herbs like a tuscan mix - put heaps on or try lemon pepper.

]]> Tue, 03 Feb 2004 08:59:02 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38941&title=under-flavoured-smoked-fish#38941 <![CDATA[Under flavoured smoked fish : Maybe just turn the heat up a...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38931&title=under-flavoured-smoked-fish#38931 Author: KingfishSi
Subject: 3546
Posted: 03 Feb 2004 at 8:36am

Maybe just turn the heat up a little more for these fish. I always use a high heat and 15 minutes is usually enough, even for a nice fat fish.]]> Tue, 03 Feb 2004 08:36:13 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38931&title=under-flavoured-smoked-fish#38931 <![CDATA[Under flavoured smoked fish : I&#039;ve smoked fish a number...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38930&title=under-flavoured-smoked-fish#38930 Author: Mandy
Subject: 3546
Posted: 03 Feb 2004 at 8:31am

I've smoked fish a number of times and experimented with BBQ instead of meths pots, this is now my prefered method. I turn it down as low as I cana nd leave it for up to 45 mins.

This has worked in the past however we smoked some kawhai and skippy last night and it seems really flavourless. I used brown sugar and rocksalt. I usually use regular table salt but had run out.

Does anyone know if that can make a difference? or what may have caused it? It just tasted really plain

 

]]> Tue, 03 Feb 2004 08:31:01 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546&PID=38930&title=under-flavoured-smoked-fish#38930