Smoked Fish Trifecta


 
CaseT

CaseT

TVWBB Platinum Member
Well I didn't smoke this in my mini-wsms, so don't shoot me. I thought you all still would want to look at it. I used to work in the Charter fishing industry for a good portion of my earlier life. I worked as a deckhand for my uncle for 10 years and then went on to run a boat, then purchase and operate my own boat. My uncle and cousin still fish and I go whenever I get the chance. This past season was killer good fishing for everything. My work schedule didn't allow me as much fishing time as I'd like, but I did get some nice fish this year. So as the holidays are approaching I decided I best get some fish smoked for gifts. This year we have coho salmon, Albacore tuna bellies and rockfish jerky. For the salmon and tuna I did a 4:1 (6:1 for the rockfish) brown sugar to kosher salt mix. Put a good layer of the rub in a non reactive container, put in a layer of fish, pack more rub on top of that add another layer of fish, more rub on top, repeat until done. One should note that you should not mix the fish as the flavors from the stronger fish will impart on the milder. Once packed I cover and put in the fridge for 8 hours, been cold enough here that the garage worked just fine for this step! After the 8 hours is up you need to completely rinse the fish off. Then rack and air dry. Usually I do this in the fridge, but once again the garage was colder than the fridge. This allowed me to set up a fan to blow across the fish. A nice tacky pellicle will form on the fish. Once this has happened season the fish with what ever you like. I used pepper, and garlic on all the fish and added dill to the salmon. Now its time for the smoker. I choose to use alder for the fish. I cold smoked the fish for 1 hour, no heat, temp outside was 40*°. After a hour I turned on the heat to 130° and ran that for 1 hour. Then I bumped the heat to 150° and ran that for a hour. Then I fired the smoker up to 180° and left it there until the salmon and tuna hit 145°. I ran the smoke the entire smoke. I left the rockfish in the smoker longer as I wanted it to be more like jerky. It was probably in another 1- 1 1/2 hours. All turned out great.

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Rockfish jerky

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Tuna Belly (my personal favorite!!!!!!)

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Coho Salmon

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wow! that is what i call the catch of the day! I can put the hurt on some Coho and belly right now. Living in the midwest, you question alot of the "wild caught" fish in these parts
 
Man, I would love to taste some of that tasty smoked Salmon!!! I still have some Salmon in my freezer from my trip to Alaska back in August. Yours looks very good! yum!!! ps. what kind of smoker are you using? Rockfish Jerky looks very tasty too!!!!
 
Thanks everyone! The tuna bellies are by far my favorite of the bunch. I could nibble on that all day!
 
Michael C. said:
Man, I would love to taste some of that tasty smoked Salmon!!! I still have some Salmon in my freezer from my trip to Alaska back in August. Yours looks very good! yum!!! ps. what kind of smoker are you using? Rockfish Jerky looks very tasty too!!!!
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For this smoke I used my GOSM (great outdoors Smokey Mountain) big block propane smoker with the mailbox smoke attachment.

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Todd Phillips said:
wow! that is what i call the catch of the day! I can put the hurt on some Coho and belly right now. Living in the midwest, you question alot of the "wild caught" fish in these parts
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I question "Wild Fish" here unless I know the origin. There are markets here now that list the boat that the fish came from. If its from a big box store I won't touch it. The dungeness crab season just opened there will be big sales here in the next few weeks for fresh caught crab at the big box stores. Never knew fresh meant a year ago and frozen...
 
CaseT said:
I question "Wild Fish" here unless I know the origin. There are markets here now that list the boat that the fish came from. If its from a big box store I won't touch it. The dungeness crab season just opened there will be big sales here in the next few weeks for fresh caught crab at the big box stores. Never knew fresh meant a year ago and frozen...
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I hear ya brother. I was in Oregon many years ago heading to Mt Baker to do some boarding. Couldn't resit not taking the 101 up. Correct me if I'm wrong, We stopped in a town called Newport? it was right by the Yaqunia Bay? Anywho, I still compare any Oysters or Dungeness crab to that place. I need to get back out there for trip. Oregon has some amazing back country
 
Todd Phillips said:
I hear ya brother. I was in Oregon many years ago heading to Mt Baker to do some boarding. Couldn't resit not taking the 101 up. Correct me if I'm wrong, We stopped in a town called Newport? it was right by the Yaqunia Bay? Anywho, I still compare any Oysters or Dungeness crab to that place. I need to get back out there for trip. Oregon has some amazing back country
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Some of the Best Oysters Come from the Yaquina Bay Oyster Company, which is located up the Yaquina river. The wife and I pick up a bunch every time we are in that neck of the woods.

I lived in Depoe Bay Oregon which is just North of Newport by 13 miles. Fished out of there since I was 8. No better place in my opinion to fish out of.

Been a rough start to the Commercial crab season this year they have already lost two boats to sinking and several others have had to be towed in due to mechanical failures. Rough weather made it a crap shoot for getting their gear in the water for the pre-season soak.
 
Looks very good. I've never had smoked fish but I bet its great. Hey, since you did this for gifts just pm me and I will give you my shipping address. That way I will get to try some for the very first time. lol
 
Brian Dahl said:
Heck Case, I'll drive over and pick it up myself :)
I'm sure whoever gets some will be quite happy.
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You won't want to make that drive today! 1/4" - 3/8" of ice on everything this morning. Man I sure don't like freezing rain!

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Even the flags frozen solid!
 
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