Dusting off the ole' smoker!
 

I've never thought to smoke Ling Cod, but I had a bunch of it around and figured it would be a good opportunity to try it.

The Brine: 24 hours in the fridge
3x Ling Cod Filets - Skin on
Water
Salt
Brown Sugar
Olive Oil

When I'm ready to smoke the fish, I leave it out for an hour or so after patting it dry. Giving it that sticky exterior for the smoke to grab onto. I used Hickory chips.

I smoke for about 6 hours. I like the edges a little dry while maintaining a nice tender, moist center.

I seasoned each filter differently.

Filet one: A Traditional East Coast Style
Salt
Back Bay seasoning
Garlic Powder
Onion Powder

Filet two: A a little Cajun style
Basil
Salt
Cajon seasoning
Paprika
Cayenne pepper

Filet Three: Indian Style Tandoori
Garam Marsala powder
Salt
Cumin Seeds
Crushed Coriander
Powdered ginger
Honey
Hot Madras Curry Powder

I'm very happy with the results, The Ling is very flaky and clean tasting, while maintaining the firmness of the meat. It's going to make excellent sandwiches and salad topping.

http://img.photobucket.com/albums/v1...ps9bam4i3t.jpg
http://img.photobucket.com/albums/v1...psashv6cv0.jpg
http://img.photobucket.com/albums/v1...psyaxy0tq3.jpg

All done. Slightly opaque, but considering it's fresh I'm not too concerned
http://img.photobucket.com/albums/v1...psmitojv0w.jpg
http://img.photobucket.com/albums/v1...psmxqqn2wz.jpg

uummmmm Good!

I am not happy with results.
 

I did not get a sample. :mad:

GREAT info. Thanks.

Anyone use a Bradley Smoker out there? I've not done fish yet but have had great luck with mine. Easy to exactly control the heat and such.

Any tips on doing fish? Smoker temp? Do you put a big bowl of water in the smoker to keep some moisture in the mix?

How long is the smoked stuff good for, how long's it keep?

I have to start experimenting a little more.


Why not lingcod?



What type of smoker do you use Neil?

I smoke mine in a Brinkmann smoker with Oak coals and cherry or hickory chips at 200 degrees for around 2 hours depending on size of fillets. I don't use a pan of water because the brine locks in a lot of the moisture and if you let the meat develop that pellicle Neil is talking about when you let it sit, you won't lose much moisture.

I did some yellowfin I got from a buddy this weekend and it was perfect.

Yummy! That looks so good. :drool5:

Smoked Fish....... My favorite subject.......Mmmmmmmm

http://www.pbase.com/baja_traveler/image/151869494.jpg

Baja Traveler.......you should be arrested!


That photo is going to cause civil unrest.....:D



Sweet eats.