RogerG 1 Posted July 3, 2008 Report Share Posted July 3, 2008 I leave skin on fillets to be smoked as it holds the meat together when turning.Marinade for around one hour in a good cleanskin merlot or shiraz. Nothing that you would not drinkyourself!Remove fillets and drain, pressing lightly with several layers of kitchen paper to remove excess moisture.Smear lightly with Olive oil. lay flesh down in smoker and smoke with hardwood sawdust, I use a mix of red and white mallee. Turn after about twenty minutes and smoke until done. Times depend on your smoker.RogerG Quote Link to post Share on other sites
jewie 3 Posted July 6, 2008 Report Share Posted July 6, 2008 this sounds different, you normally have white wines with fish but hey it probably tastes real nice smoked.i will have to give it a try and get back to you. Quote Link to post Share on other sites
RogerG 1 Posted July 8, 2008 Author Report Share Posted July 8, 2008 Hi! JewieI tend to use reds on fish with darker meat. Also, I use the darker olive oil rather than extra virgin like most people.a trick I picked up in Portugal many years ago. It enhances the flavour better in my opinion and the merlot compliments the mallee flavor better than a white.CheersRoger Quote Link to post Share on other sites
Sunovabeach 46 Posted July 13, 2008 Report Share Posted July 13, 2008 RogerG....sounds good and easy. How long will it keep once smoked?Sunova Quote Link to post Share on other sites
RogerG 1 Posted July 13, 2008 Author Report Share Posted July 13, 2008 Sunova,I don't know how long it would keep, it tasted so good that we ate it all the same day! I would guess that it would be OK for several weeks refrigerated but it is so easy and quick to do, why keep it?RogerG Quote Link to post Share on other sites
shmick 0 Posted July 13, 2008 Report Share Posted July 13, 2008 Roger that Sounds like a great way to smoke salmon. ;D Now I have to go get me a feed of salmon, none left in the freezer. Quote Link to post Share on other sites
venkovich 0 Posted July 13, 2008 Report Share Posted July 13, 2008 How long will it keep once smoked?SunovabeachI smoke meat and fish quite often, either in a Weber or in the familiar stainless steel smoking box that all the tackle shops sellâ€â€Âso it's alway hot smoking rather than cold smoking. I knew cold smoking was used before refrigeration to preserve meat and fish, but wasn't sure if hot smoking could also be used for preserving. Your question prompted me to have a search around on the net for the answer and I found this:http://en.wikipedia.org/wiki/Smoking_(food)#PreservationThe simple (and safe) answer seems to be if the meat or fish isn't also preserved by salting or some other method, treat smoked fish and meat as you would any other cooked fish and meat.Roger I presume your recipe is for Australian Salmon rather than Atlantic Salmon? Quote Link to post Share on other sites
RogerG 1 Posted July 14, 2008 Author Report Share Posted July 14, 2008 VenkovitchThat recipe is for Australian Salmon as caught in the Spencer Gulf. Thanks for the link, keep em coming!Roger Quote Link to post Share on other sites
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