Shelf Life of 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=69563
Printed Date: 18 Oct 2026 at 5:40pm
Topic: Shelf Life of Smoked Fish
Posted By: studio1
Subject: Shelf Life of Smoked Fish
Date Posted: 01 Sep 2011 at 9:22am
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Sorry if this has been covered before. Just wondering what the shelf life is from a few different types of smoking. Is it the curing method or the smoking method or both which gives longevity? Eg: I cured some kingfish fillets for 24 hours in 2 cups salt, 4 cups brown sugar, 6L of water. Tried to cold smoke on my Weber kettle but that ended up as a fail so hot smoked them.
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Replies:
Posted By: Raptor 650
Date Posted: 01 Sep 2011 at 11:20am
| Bit of both really. The more the salt impregnates into the flesh the longer you can keep it so soaking it in a brine for 24-48 tends to acheive this more than just rubbing it on.Also the longer slower type of smoke will give you longer shelf life as it tends to dry out the flesh a bit more than a quick hot one.. I generally reckon that a 3-4 hour smoke should give you a weeks fridge life but up to 6 weeks if you vacuum pack it and 3-6 months if vacuum packed and frozen. |
Posted By: studio1
Date Posted: 01 Sep 2011 at 1:24pm
| cool - that's interesting. I tried to dry the fish off before I smoked in front of quite a strong fan for an hour or so, but it seemed pretty slimey. |
Posted By: green guy
Date Posted: 01 Sep 2011 at 6:32pm
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Posted By: JigNut
Date Posted: 01 Sep 2011 at 6:44pm
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green guy wrote:Posted By: lingee
Date Posted: 02 Sep 2011 at 6:07am
| totally agree fresh water is a no no. after smoking in the fridge up to a week covered with cladwrap. but on average its eaten within a day or so. |