Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoked Fish

SheepDog
SheepDog Posts: 176
edited November -0001 in EggHead Forum
Looking to smoke a couple of those pictured below, not that actual fish, I'm strictly catch and release. But the new seafood market down the roads has some nice looking fillets that I would like to give a try. Searched the recipes, but only found a couple with not much info. Temp, time, spices, mistakes to avoid, etc. would be greatly appreciated!

190463_1966290194786_1168855324_2413443_13690_n.jpg
· Share on FacebookShare on Twitter

Comments

  • SheepDog
    SheepDog Posts: 176
    On a side note...

    I've cooked Salmon on a cedar plank, but wasn't a fan of it. To me the cedar overpowers the flavor of the fish.
    · Share on FacebookShare on Twitter
  • Chief Chef
    Chief Chef Posts: 199
    Beautiful fish. Thanks for practicing catch and release.
    · Share on FacebookShare on Twitter
  • SheepDog
    SheepDog Posts: 176
    Thanks Steve, way too much farm raised fish to have to keep anything... any chance you have a tip or two when smoking fish?
    · Share on FacebookShare on Twitter
  • NC-CDN
    NC-CDN Posts: 703
    I've done the coating with kosher salt and brown sugar. Then smoked it on the EGG after a day or 2 in the fridge. Turned out great every time. I think the basic idea is in the BGE cookbook. That was salmon I was doing though.
    · Share on FacebookShare on Twitter
  • SheepDog
    SheepDog Posts: 176
    Sounds like I'm going to have to pick up that cookbook. From what I understand Steelhead and Salmon are almost identical in taste, most people wouldn't be able to tell the difference. The selling point is simply cost, Steelhead is generally much cheaper. Thanks Andrew!
    · Share on FacebookShare on Twitter
  • NC-CDN
    NC-CDN Posts: 703
    I can't remember all the details without locating the book, but it was like coat with fish until white with salt (I didn't go quite that far), then coat over that with the sugar until you don't see the salt. Then cover and let it sit in the fridge. It will uh...carmelize (is that the right word?) the sugar and salt and then smoke it on the EGG. It was only a few hours I think. I'm sure if you do a search on here you'll find something that says how long and a general temp. I've never smoked steelhead, but friends of mine have (different smoker). I think you could smoke cardboard and it would taste good.

    Where are you from BTW. Where you fishing? Looks nice.
    · Share on FacebookShare on Twitter
  • SheepDog
    SheepDog Posts: 176
    I'll poke around a little more and see what I can come up with.

    I'm originally from Battle Creek, MI, but was transplanted to North Carolina via the Army. We now call Hickory home. That Steelhead was actually caught in Michigan, on the Muskegon River near Newaygo to be exact. Although there is some nice trout fishing here in North Carolina.
    · Share on FacebookShare on Twitter
  • NC-CDN
    NC-CDN Posts: 703
    I'm in NC too. Close to Raleigh. Been to Hickory a few times in the past. Haven't done any trout fishing here yet. That's more west. I don't have the time either.

    The recipe I have generally used is in the EggtoberFrest 2004 book and is called Eggtoberfest Canadian Smoked Salmon. Links to those are on the top right of your page.

    http://www.eggheadforum.com/images/eggtoberfest2004.pdf

    That should work.
    · Share on FacebookShare on Twitter
  • SheepDog
    SheepDog Posts: 176
    Thanks a million Andrew! If you ever make it out this way and want to wet a line let me know. ;)
    · Share on FacebookShare on Twitter
  • Bacchus
    Bacchus Posts: 6,019
    I do whole salmon filets fairly often, the ones from the Warehouse clubs. I never have used a cedar plank when Egging. I just rub it and lay it on the grid, indirect around 200deg dome.
    Made the mistake of taking one to a family gathering couple years ago, along with crackers and wasabi cream cheese. Now it is expected every time. :P

    Cutting them into "steaks" and grilling direct over higher heat with a little maple glaze is really good too.
    · Share on FacebookShare on Twitter
  • SheepDog
    SheepDog Posts: 176
    Wasabi... now that sounds very good! Just picked up some excellent blue cheese for Blue Ribeyes, may have to go look for some good Wasabi now.
    · Share on FacebookShare on Twitter

Categories