07-16-2010, 04:37 PM
[quote submoa]Tube dude, have you tried smoking carp? I don't have a clue how my grandfather did it but it was very good. I'm pretty sure he used cherry wood but other than that I'm at a loss. Thanks for the cat smoking recipe, my brother in law hooked me bad into smoking meat. I am going to try trout next. Do you have a killer pdf of how you smoke trout? Thanks for all the help as always.[/quote]
[cool][#0000ff]Carp are Rodney Dangerfield fish...both as game fish and food fish. If you get them from clean waters and remove the skin and the red flesh from the sides they have beautiful flesh that cooks up so white and nice you can't tell it from bass...except for the bones. You need to learn the anatomy and learn to either deal with the bones after cooking or to slice them out before cooking. Trout and pike also have flesh bones that require skilled knife work. As members of the minnow family, carp have more bones, but they can be felt with your finger tips after slicing off the fillets and you can make cuts on each side and remove the strips of bones.[/#0000ff]
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[#0000ff]Carp make a great smoked fish. I used to substitute it for the smoked salmon and steelhead in my refrigerator when I lived in Sacramento and my buddies come over to watch football...and raid my stash of smoked fish. They pronounced the smoked carp to be the "best smoked salmon" I had ever turned out.[/#0000ff]
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[#0000ff]Sorry. No PDF on smoking trout. But, here are some pics anyway. I smoke trout with the skin left on...skinside down. That helps hold the pieces together and reduces sticking to the grill. Comes off easy at munching time. [/#0000ff]
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[#0000ff]I don't use any exotic recipe or brine soaks. I have no quarrel with those who do. They turn out some delicious fishes. But I learned the EZ2 (easy to) quick smoking system from the late Al Kutzkey, a famous fishing guide on the Smith and Klamath Rivers in California...a long time ago. His philosophy is that if you start with good fish you should only try to make it better and not turn it into salty cardboard.[/#0000ff]
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[#0000ff]So, when smoking trout I lay the pieces on the oiled racks, salt and sugar them lightly and then let them form a glaze for a couple of hours at room temperature. Then I add seasonings and pop them in the smoker. Lots of variables...like thickness of the fish, temperature inside and outside the smoker and length of time necessary to get them just the way you like them.[/#0000ff]
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[#0000ff]Hope that helps.[/#0000ff]
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[cool][#0000ff]Carp are Rodney Dangerfield fish...both as game fish and food fish. If you get them from clean waters and remove the skin and the red flesh from the sides they have beautiful flesh that cooks up so white and nice you can't tell it from bass...except for the bones. You need to learn the anatomy and learn to either deal with the bones after cooking or to slice them out before cooking. Trout and pike also have flesh bones that require skilled knife work. As members of the minnow family, carp have more bones, but they can be felt with your finger tips after slicing off the fillets and you can make cuts on each side and remove the strips of bones.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Carp make a great smoked fish. I used to substitute it for the smoked salmon and steelhead in my refrigerator when I lived in Sacramento and my buddies come over to watch football...and raid my stash of smoked fish. They pronounced the smoked carp to be the "best smoked salmon" I had ever turned out.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Sorry. No PDF on smoking trout. But, here are some pics anyway. I smoke trout with the skin left on...skinside down. That helps hold the pieces together and reduces sticking to the grill. Comes off easy at munching time. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I don't use any exotic recipe or brine soaks. I have no quarrel with those who do. They turn out some delicious fishes. But I learned the EZ2 (easy to) quick smoking system from the late Al Kutzkey, a famous fishing guide on the Smith and Klamath Rivers in California...a long time ago. His philosophy is that if you start with good fish you should only try to make it better and not turn it into salty cardboard.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]So, when smoking trout I lay the pieces on the oiled racks, salt and sugar them lightly and then let them form a glaze for a couple of hours at room temperature. Then I add seasonings and pop them in the smoker. Lots of variables...like thickness of the fish, temperature inside and outside the smoker and length of time necessary to get them just the way you like them.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Hope that helps.[/#0000ff]
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