kayakfisher 0 Posted February 4, 2011 Report Share Posted February 4, 2011 I have heard that snook are quite a few peoples favourite smoked fish... Well I've never tried some before but I'm smoking some now so I'm excited to try some. I tried the rock salt method instead of brining them which is also A first for me. Will post up a photo once they are done. I can't wait to bite into that smokey, salty, sweet flesh. Stay Tuned! Quote Link to post Share on other sites
Savagelip 4 Posted February 4, 2011 Report Share Posted February 4, 2011 Sounds gud kyf enjoy, ive tryed snook but from the fish factory, isnt to bad, i like the trout better a bit pricey but delicious Quote Link to post Share on other sites
spog777 1 Posted February 4, 2011 Report Share Posted February 4, 2011 smoked snook make good tucker Quote Link to post Share on other sites
kayakfisher 0 Posted February 4, 2011 Author Report Share Posted February 4, 2011 Agreed but a little bit salty, might have left them on the rock salt for too long. Can't find my usb cable either but they looked awesome. Just right on the dryness but yeah a little bit salty. Might need a couple of beers with it! Quote Link to post Share on other sites
kayakfisher 0 Posted February 4, 2011 Author Report Share Posted February 4, 2011 Heres the picture eventually. Looked good but next time definatly less salt. Tastes like I've had a jar of anchovies. Never realised how oily they were either. Never noticed when they are crumbed which I think is the only way I've eaten them. Quote Link to post Share on other sites
brenton 637 Posted February 4, 2011 Report Share Posted February 4, 2011 Tommies would definatly be my favorite followed by S/Ts then snook but after a few beers there all good. cheers brenton Quote Link to post Share on other sites
Ranger 48 Posted February 5, 2011 Report Share Posted February 5, 2011 I'm not a big fan of snook, but I do smoke it.I generally cut them in half. The front half with all the bones becomes bait or burley, and I just use the back half.As you've discovered, don't salt your fish, instead stick to brine (1-3 hours in an 8:1 ratio mix).Dry them off properly before smoking, preferably overnight.Also try sprinkling them with a little brown sugar prior to smoking, you'll be surprised.These new Hark smokers are pearlers too if you're serious about it! Quote Link to post Share on other sites
kayakfisher 0 Posted February 5, 2011 Author Report Share Posted February 5, 2011 I would normally use the brine but thought I'd try something different and thought it would work quicker than brine. Which it did but too well! I wanted my fishie snack NOW! I always put the brown sugar on as I love the caramelisation they get. The colour is just awesome too. So I've come to the conclusion of brine not salt and don't rush it. Will try snook again next time I get some though. Like the oilyness. Quote Link to post Share on other sites
krustykrab 0 Posted February 5, 2011 Report Share Posted February 5, 2011 Tommies would definatly be my favorite followed by S/Ts then snook but after a few beers there all good. cheers brentoncorrect order for me too! Quote Link to post Share on other sites
phear 0 Posted February 5, 2011 Report Share Posted February 5, 2011 ive always wanted to try smoked tommies as ive heard that they are good but dont wanna buy a smoker if i dont like it lol Quote Link to post Share on other sites
sbarnden 397 Posted February 5, 2011 Report Share Posted February 5, 2011 I've seen them for sale at the seafood place in Arndale shopping centre. Only place I've seen smoked tommies before but some of the places in the markets might be able to get them. Quote Link to post Share on other sites
Ranger 48 Posted February 5, 2011 Report Share Posted February 5, 2011 ive always wanted to try smoked tommies as ive heard that they are good but dont wanna buy a smoker if i dont like it lolYou can buy a little smoker box for under $50, or alternatively use a webber or hooded barbeque. If need be you can also create a hood for your barbeque with a metal bowl turned upside down, frying pan lid, or similar. Quote Link to post Share on other sites
Master_baiter 0 Posted March 29, 2011 Report Share Posted March 29, 2011 When smoking especially the hot method use heaps of brown sugar in the brine and little salt. The salt kills the flavor of the fish. It's personal preference but I'm not into the cold smoked salty fish. Try the Harris smoke house in hahndorf, my favorite is the smoked eel so oily and falvour some. Quote Link to post Share on other sites
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