Hugo 120 Posted January 31, 2014 Report Share Posted January 31, 2014 Dusted off the old fish smoker recently and turned out a pile of tuna off cuts and scraps along with the belly flaps which the kids demolished before any had time to cool down, and it got me thinking what other fish I have smoked. So far I have done salmon, tommies, mullet, snapper and snook and Callop which were all delicious. Tried some Redfin fillets which were a fail, but that's it. I use redgum (grabbed a massive bag from a local furniture maker) and mix it with hickory and or a few other over the counter packs of various wood types.Question is, what other types of fish, sharks, rays, oysters, squid etc have you successfully smoked, and are there any tips or techniques in getting the process right? Quote Link to post Share on other sites
dylzzz69 95 Posted January 31, 2014 Report Share Posted January 31, 2014 Salmon, tommies, snook any kind of oily fish are great smoking!!ever tried squid?! I did once and it turned out bloody beautiful! tube and tenticles yummo!!I normally just sprinkle a good amount of brown sugar and salt on the fish flesh and wait until all the sugar has soaked in then put in the smoker. normally do it twice if there is a good amount of fish or the fillets are too thick.Smoked snook is one of my favourites! will probably never let another snook go they taste that good! Hugo and 4THALOVE 2 Quote Link to post Share on other sites
Underpants 1,543 Posted January 31, 2014 Report Share Posted January 31, 2014 I digress a little..... tomatoes! Make for a pretty mean smokey tomato & BBQ sauces.Alas if i had the luxury of smoking tuna, has been st and tommies for me . Hugo 1 Quote Link to post Share on other sites
Kelvin 2,196 Posted January 31, 2014 Report Share Posted January 31, 2014 As well as fish, tomato, pumpkin and all sorts of meat. Pumpkin is great. Hot smoke for 2 to 3 hours, then scoop the flesh out and mash.'For my Chinese New Year meal last night I put in a couple of kilo of chicken wings, a 1.5kg pork belly and a 2kg duck. Marinade overnight, then in the smoker at low heat for 3 hours, then finished the pork belly and duck in the oven at 240 for a crisp skin. Hugo 1 Quote Link to post Share on other sites
baitwaster 202 Posted January 31, 2014 Report Share Posted January 31, 2014 have recently done tuna belly flaps, AWSOME!!! tommies from yorks, left over leg ham from Chrissy was Wild. and years ag I did a small local caught gummie and bronzie that was to die for. Hugo 1 Quote Link to post Share on other sites
dutchy 451 Posted February 1, 2014 Report Share Posted February 1, 2014 I just encouraged my mate to get a hark thankfully they sold out of the gas & I kicked in the extra to get the electric smoker Only used it Australia day did baby squid, tuna, lamb loin chops, pork ribs & eggs Tuna heads hot smoked have amazing flavour & lots of meat Look forward to cold smoking some mackerel & tuna10 hr prime rare steak Triple smoked oysters Shame it took hours to do 25 doz :whistle: but sooooooo tasty I like a lot less salt in the brine as I don't need extra shelf life as mates inhale them Hugo 1 Quote Link to post Share on other sites
iron chef 721 Posted February 3, 2014 Report Share Posted February 3, 2014 Snapper Heads and Backbones after they have the fillets removed by Fish Proccessor. last Monday Soaked in tub of water,/ salt.solution and dried by hanging of cloths hoist. Cold smoked for 4 hours. awsome. Quote Link to post Share on other sites
Totes 48 Posted February 3, 2014 Report Share Posted February 3, 2014 I would be willing to buy some tuna belly at a premium price.PM me :) Quote Link to post Share on other sites
reelfun 59 Posted February 3, 2014 Report Share Posted February 3, 2014 dont know if that is legal Totes Quote Link to post Share on other sites
Bullet 11 Posted February 10, 2014 Report Share Posted February 10, 2014 Leatherjackets are very good and a Surprise package is Redmullet ,,try it ... have done Rabbit too is very good ... Hugo 1 Quote Link to post Share on other sites
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