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Old 05-10-2014, 09:22 PM   #23
LookPointShoot
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Join Date: Oct 2013
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Re: Awesome Shore Dive OC 5/9

Quote:
Originally Posted by AJP View Post
Really? I've seen others post that it doesn't smoke well at all. Interesting...

Guess, I need to get a smoker and try it for myself.
I just use a 15 dollar charcoal grill for my smoking. The key is to not use too many coals so it keeps a low heat, around 180. Also, make sure you brine the fish long enough to give it that nice salty taste but not too long (especially with smaller fillets) or it can get too salty. Then you need to dry it on racks (I use old styrofoam takeout containers with wood skewers poked through it for a makeshift rack) and make sure to let it air dry until the fish is dry and sticky on the outside (this is crucial).

After I smoke it I eat some as-is, some I make fish salad with, but my favorite is actually to use the smoked fish for chowder.

I saute onions til translucent, add diced potatoes and carrots, and then pour chicken broth and clam juice over, add the fish and simmer til the veggies are tender. Then I lower the heat and add roux and bring it back to a boil til it thickens. Add whatever spices you want, lower the heat very low and add mexican crema.

The smoke flavor from the fish infuses into the broth and it's amazing.
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