Smoked Halibut

Banker John

My dad is leaving for Alaska on Thursday for 22 days of fishing & vacation. (Yes - I am jealous of him). He cleaned out the deep freeze to get ready for all the Salmon and Halibut that will get shipped back to Florida. He sent me some Halibut, packed neatly in FoodSaver bags. Some packs of the fish were dated as old as July 2001.[p]I fired the egg and smoked the Halibut all morning. It was my first time smoking Halibut since I usually fry Halibut.[p]MMM good. I'm glad I'll have another 30-40 pounds being delivered toward the end of July! I now have a new way to prepare this delicacy.[p]Banker John

Rumrunner

banker john,
Well, in case you don't have enuf room in your freezer, I suppose, being the good guy that I am, I could drive up there and fetch what you can't fit in

RayS

banker john,[p]Did you use a brine on the halibut? What wood did you use?[p]I did a salmon fillet last weekend using the 3men method for brine and hickory for the smoke. I normaly do salmon steaks but I thought the fillet was better tasting. I left the skin on. I think this contributed to the taste as most of the oil stayed in the meat.[p]
RayS

Unknown

RayS,
I use a dry brine with no real recipe; a mixture of mostly salt & brown sugar, lemon zest, paprika, black pepper, white pepper. Place in zip lock overnight. I use alder & grapefruit wood to smoke. Every 45 minutes or so, I brush with butter & paprika.[p]I keep the temp as low as I can get, usually about 195, and smoke until done. Total time depends on how much is in the grill and how thick the fish pieces are.[p]Banker John