Thankfully, I've been blessed with kids who like to go fishing with me. Most of the time. They want to bring everything home that they catch to show their mother. The problem is that I am the only one who will eat fish in the house. I like to eat fish, but I can only eat so much. Hoping to get some help, I got a smoker for Christmas. Either they will like smoked fish and be more willing to help, or I will like it enough and keep it all to myself.
I have never smoked anything in my life. Unless you count those barkeys on scout camps. I have always just fried up my fish whole on the grill. Using this method, I have never fileted a fish either. It seems to me, that I would want to filet my fish before smoking them. Is this what most people do? Is there a filet knife/system that you can recommend? Am I better off buying a more expensive knife, do I get a better knife by spending more?
I saw a cool video on youtube of a filet system that was called "unzipping". It looked pretty cool and removed the rib bones before fileting the meat off the skin. This way you get a boneless filet. This probably seems obvious, and is probably a stupid question, but the regular way of fileting where you just run your knife along the spine, doesn't that just cut off all the ribs and leave them in the meat? Do most people just cook them like that and pick the bones out while eating?
I realize that for most people these are probably obvious questions with obvious answers. I've been debating asking them or not. But if you never ask, you'll never know. Thanks for any info. that anyone wants to share with me.
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While I have had fish smoked whole minus the guts and filleted fish. I think the filleted fish is the way to go. Especially if you want the wife and kids to enjoy it too. I would recommend leaving the skin on while smoking then peel it or it just sticks to the grill.
When filleting a fish and cutting straight down the back bone, the ribs do get left in the fillet and are easily visible. However with a little practice, it is very easy to shave them out of the fillet and have a nice boneless piece of fish. Also, with practice it becomes easy to cut around the ribs while working down the back bone.
Best advice to you is to practice and don't give up. The first few will be butchered, most likely and it can be discouraging. But once that first batch of smoked trout comes out just right, it's hard to go back to the fryer.
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[cool][#0000ff]Filleting, cooking and smoking fish are all matters of personal preference...very subjective. You are likely to get a lot of different suggestions...each one the ABSOLUTE ONLY way to do things.[/#0000ff]
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[#0000ff]Like most folks, I have my own preferred ways. Here is a link to a post I put up a while back on[/#0000ff]
[#0000ff][url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=235668;#235668"]FILLETING TROUT[/url].[/#0000ff]
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[#0000ff]Also attaching a couple of PDF files I put together that will probably give you some basic info.[/#0000ff]
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i never fillet my fish if i am going to smoke them. i gut them out like i would a regular trout. when they are done smoking the bones peel off with the skin and you are left with just meat i do it with kokanee all the time.
Your brine/marinade is going to make or break your smoking expiereince, it takes a little work to get it just right but when you do get it you will know it!
When you fire up your smoker make sure it retains its heat i have the big cheif and when its cold out i have to cover it with a wood box i made because the tin is so thin it never gets hot enough to cook if it chilly out.
I dont know if im the right guy to get advise from but im pretty pleased with what i have smoked so far. remember the brine is important
Yes to the brine.
I prefer a sweet brine rather than a pure salt brine.
One example of a brining mixture I use.
1/4 cup kosher salt
3/4 cup brown sugar
Splash of liquid smoke (Colgin)
1/2 jar dried dill
a little cayenne pepper or a splash of hot sauce
teaspoon of dried mustard
2 qts of water
Soak overnight, then smoke.
Smoking fish I do at about 160 degrees as opposed to about 190 for pork or brisket.
2 qts of water.
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Some good writeups there. What not the KittyFish one?
Mr Guide - you didn't mention what kind of fish you catch and want to smoke. I think the toughest part is keeping them lit. [crazy]
But really - lots of resources you can tap into. You can search the forum posts ([url "http://www.bigfishtackle.com/forum/Utah_Fishing_Forum_C55/gforum.cgi?post=692712;forum_view=forum_view_collapsed;page=unread#unread"]here[/url] and [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=677809;#677809"]here[/url])- we've visited the topic a few times. A lot of it comes down to experimentation, seeing what works for you and what you and your tasters preferences are. Google smoking, bbq - lots of books out there too. Check the used ones on Amazon - some great deals to be found.
I too was primarily a gut-em and grill-em guy till a few years ago. Started dabbling with fillet techniques, and as said - practice practice. You'll only get better better.
TD sold me on the notion of an electric fillet knife. Used to think I'd just slice right though, but learning to follow the bone lines - I think I do pretty good now (mostly), plus it really can speed up the processing. I got a Berkely electric that'll work on 12volt (cigarette plug) or 110volt outlet. Can take it on the boat, camping, or at home. BUT I also got a basic fillet set - small board, couple knives. SOME of the finishing steps you want a finer touch - keep it SHARP! You'll learn that different fish have different bone structures. One of the keys is the "Y" bones. And the ribs - you might have to lose a little meat, but you get more enjoyement (especially kids!) from chomping into BONELESS treats. Gotta use "the touch" and rub a finger to find the bone-line, then trim it out. Some fish have scales, while others are pure slime coats. Some folks enjoy eating the skin.
I have smoked whole fish - full salmon fillets, big trout, others. But I also fillet down to mere flesh - no bones, no skin (no guts, no gory). Kinda depends. Some fish do better (catfish) to be smoked dry, almost jerky like, while others I like juicy and bubbly (salmon). Some depends - are you going to eat it for dinner, or store it and pack it out ice-fishing/camping/longer term storage.
You'll see in some of TDs writeups - the olden days - smoking was a means of preserving - lots of salt, dried to the bone (or bonelessness). But these days you don't have too (we can fridgerate or freeze!). Can be more heart healthy!
One other note -get rid of the 'grey' - as I call it. The fatty lateral line - typically darker, and much fishier tasting. I'll smoke big salmon fillets with skin on, then take the skin off, and scrape out the dark before serving. If you skin before cooking, you can trim it out. Bigger deal with bigger fish.
Basics for a brine - you'll find all kinds. But a balance of salt and sweet, and maybe some spice. OR maybe a LOT of spice! You can dry rub, or make a liquid brine.
My basics brine consists of "parts" of
sea salt, brown sugar, pepper(s), and onion/garlic. A little cajun or creole can add a nice tough.
As for the smoker setup - don't know what kind you got - I've tried several varieties. But at the core - you've got fire, then wood, then a water (moisture) tray, then your fish (working bottom to top - see photo). LOW and slow is the way to go. You can over brine, you can over smoke - sometimes less is more.
I tend to smoke the bigger fish, and bake/grill/fry the smaller ones (panfish). Though I'll try smoking anything once, if I like it - I might even try it twice!
Wood: Can make a big difference to flavor. I save the Mesquite for Beef/Pork myself. I think TD likes hickory with his kitties. I tend to prefer Alder, Fruit woods for fish - kinda the nuts and berries approach if you will. Milder sweeter smoke - less over powering. But I inevitably mix it up. Just stay AWAY from anything Piney - you won't like what you get, trust me.
You can also add "some" smoke flaver with a foil-pouch offset on your grill, or using a plank. Won't give that full-rich-bodied smoke flavor, but there are those that prefer it more subtle.
Last suggestion - check 'em often, rotate shelves.
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If you find someone that swears the just don't like fish - I challenge that, and it means they just haven't had them prepped right!
[center]Smoke 'em if ya got 'em!
A fillet method my uncle taught me years ago that woorks well on smaller trout, and requires no knife except to remove flesh from skin. Open up your gutted trout and run hot tap water down the spine on the inside until the bones begin to turn white. You can then work your thumbs between the bone and flesh and kind of squeeze and pop the bones out of the flesh. It takes a little trial and ere but once you figure it out it's a fast method and wastes little meat. This method does not work well with larger trout 14" and up however, it's posible but a knife works better on the larger ones
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Lonnie,
I would love to see a video of that process.
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Next time I get out I'll try and keep a couple and filet them , post some pics. It may be some time though, as I'm having knee surgery this week
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Thank you all for your information. There are definitely some things here that I wouldn't have thought to do. That's what makes this forum so great. People willing to share information. Thanks.
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Three items that I've learned over the years (lots of years)
1: Whatever the brine, rinse well and dry the fish after brining.
2. There is NO set amount of time you can rely on to smoke "fish". Every fish is different size, thickness, and type (oily trout or drier white fleshed fish) and how they are prepped (gutted, fileted, with skin, w/o skin, etc.) and the outside weather conditions are varied. I actually have an insulated cover for my smoker for winter, but wind and temperature variations make a huge difference.
3. Try using a milder wood for fish - my favorites are apple and alder. Save the hickory and mesquite for red meats.
So experiment a little and you'll find one of the finest foods known to man will grace your table.
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