When paired with seasonings of fresh herbs and citrus aromatics, smoked fish is a tasty treat that toucan feel good about indulging in. This article can tell you even more about choosing the best types of fatty or lean fish to smoke.
There are many ways to enjoy smoked fish, and these variations mostly depend on how you prepare it. Fish fillets with skin on are our favorite, though, because they are easy to eat and hold up well in the heat of the smoker.
HOT TIP: If your fillets aren’t thick enough for the meat probe to get an accurate reading, calculate the smoke time for about 3 hours plus 30 minutes per pound of fish. I have also bought the packaged frozen Grouper and thought the flavor and texture was perfect.
Place butter and olive oil in a sauté pan over medium heat. Rate this Recipe: This recipe for Honey Smoked Grouper, by Frank Montauban, is from The Seaman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com.
Contributor: Contributor: Category:Category:Ingredients: Ingredients: 2 parts butter1 part honey1 8-10 lb grouper filleted (skin on)seasoned salt2 lemons sliced1/3 c. melted butter Sprinkle to taste with salt, brush with butter, place lemon slices on top.
Never smoked fish, my mom just bout grouper and Tilapia are these good fish to smoke with and if so do I put some type of dry rub like garlic or what? From what I remember tilapia doesn't have very much fat in the meat like a salmon or trout would.
Thanks I think ill dry smoked than grill to give it a crust. Here's what I use, copied from Bodybuilder smoke perch, crappie and bluegill all the time.
In a glass, or plastic container (never wood or metal), mix all the ingredients thoroughly until dissolved. Place the fish in the brine solution ensuring that all pieces are completely submerged.
Weight of Each Piece of Fishwife for BriningUnder ¼ lb.30 minutes lb. Time of brining is established by the weight of the individual pieces of fish At the end of the brining period removed the fish for drying.
Place the fish on elevated racks for drying prior to smoking. We usually place an electric fan near the racks to provide a breeze.
The time for drying is usually about one hour while a thin glaze called the follicle is formed on the fish. The follicle aids in the development of the color and flavor as the fish is smoking.
It also helps keep in the juices and retain the firm texture of the fish as it is smoked. Any hard wood (alder, apple, oak, hickory, pecan, cherry, mesquite or grape stock) works fine for smoking fish.
Lower temperatures can be used with a corresponding adjustment to the smoking time. Weight of Each Piece of FishApproximate Smoking Time lb.
Smoked fish is done when it flakes easily while pressing it lightly with a knife of fork. On larger pieces of fish you may want to test for oneness with an instant-read thermometer.
Fish is done when the internal temperature reaches 140 degrees. If you plan to store the fish, remove the racks to an elevated surface to cool.
I've found toucan set the racks on top of empty beer cans. Once the fish has cooled for a half hour or so, wrap tightly in foil and place the foil parcel and store in a zip lock bag.
Listen to Kelham That's the way I do mine, Drying it in cool air is essential. Only modification I made is to substitute a mixture of equal parts cinnamon, clove, and ginger for the allspice and keep the smoker temp closer to the 180 mark using a mix of lump charcoal and cherry wood.
Just add my spices and spritz with canola oil/lemon juice mix. To Kelham, Mike just came across this webpage hunting for smoked pan fish cooking chart, time/temp.
Bought a new Master built electric smoker, and smoking Crappie Fillets. Really appreciate the great Info and chart for smoking fish.
The grill has ways of handling everything from delicate fillets to giant steaks, and even whole fish. That said, going through how to handle every type and cut would most likely try our collective patience, so, for the sake of this post, we'll be dealing with the fish that's best suited to throw over the flames with little more than oil, salt, and pepper, no special tools or procedures required.
So now, the fish has been cooking for a bit, and toucan see the bottom starting to go from translucent to opaque, indicating that it may be time for the dreaded flip. A wide spatula with a thin, tapered edge, like this one from Weber, does the job nicely.
To make your life even easier, pair it with a flexible turner, which can help hold the fish in place while the larger spatula is slid underneath. A spatula will help undo some light sticking, but if you feel like you're doing more harm than good at attempting the turn, it may be that the fish just needs a minute or two more to finish up on that side.
With the fish flipped, you should feel a great sense of pride in achieving that noble grilling feat. But don't bask in the glory too long, as it will all be for naught if that fish gets overdone and starts to dry out.
Unlike with other meats, for which I rely entirely on a trusty instant-read thermometer to test for oneness, I tend to take the visual route with fish. When the fish cooks through, it both starts to flake and becomes opaque, so, to test for oneness, gently pull back a flaky section in the center using a fork.
Again, apply the same delicate care with the spatulas when removing the fish from the grill, in order to preserve all the skillful work you've put in thus far. Grilled fresh fish, with a nice sear and a faint smokiness, is a proud thing, and ready to serve as is.
Hopefully this guide has dispelled all of your fish fears, and you're on your way to becoming a masterful seafood grille. Last Sunday, I had a million things I needed to do but Max and I decided socially distancing- miles from shore- was a better way to spend the day.
Not only did we have a wonderful day with friends and sunshine; we also came home with a cooler full of fish! Our catch for the day included a big, beautiful gag grouper, quite a number of grunts, a flounder, and a few sea basses.
Place red onion strips in a small bowl and cover with the vinegar. Cut bell pepper into thin strip and toss all with mango and tomato.
For a gluten-free option be sure to use gluten free soy sauce, this is often called Tamara but check the ingredient list to make sure it is gluten-free. For our demonstration today we grilled a large grouper fillet and served it with this relish on a bed of butter lettuce as shown in the photo.