Under flavoured smoked fish
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=3546
Printed Date: 31 May 2026 at 6:14pm
Topic: Under flavoured smoked fish
Posted By: Mandy
Subject: Under flavoured smoked fish
Date Posted: 03 Feb 2004 at 8:31am
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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
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Replies:
Posted By: KingfishSi
Date Posted: 03 Feb 2004 at 8:36am
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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. ------------- Keep knockin', nobody's home. |
Posted By: smudge
Date Posted: 03 Feb 2004 at 8:59am
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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. |
Posted By: KingfishSi
Date Posted: 03 Feb 2004 at 9:13am
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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. ------------- Keep knockin', nobody's home. |
Posted By: Mandy
Date Posted: 03 Feb 2004 at 9:36am
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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! |
Posted By: KingfishSi
Date Posted: 03 Feb 2004 at 10:10am
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Yum, cheers Mandy! Will try that next time! ------------- Keep knockin', nobody's home. |
Posted By: Cube_147
Date 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. |
Posted By: Barrie
Date Posted: 05 Feb 2004 at 6:20am
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weclome Cube in those lines, wonder how drambue or any other similar thing would go...Galliano? (sp) |