12-04-2011, 01:46 AM
Fillet Fish
mix 2lb bag of brown sugar (dark or gold)
with 3/4 cup of non-iodized morton salt
fillets placed in non-metal pan skin down
cover with brown sugar/mix 1/4 inch layer
put in frig overnight
next morning, wash brown sugar goo off with cold water
place on smoking racks, let sit for an hour to form a pellica crust (looks like a glazed coating).
put in smoker. Use alder wood .
time depends on size of fish, fillet starts to curl at the narrow end of the fillet (tail end) and it is done.
unlike brine solutions, this draws moisture away from the fillets, and the salt cures the fish. It is quick and easy,
my first attempt at smoking trout was with a brine solution and my dogs would not touch. Now i have teeth marks in my smoker, from the dogs trying to get at the fillets.lol
[signature]
mix 2lb bag of brown sugar (dark or gold)
with 3/4 cup of non-iodized morton salt
fillets placed in non-metal pan skin down
cover with brown sugar/mix 1/4 inch layer
put in frig overnight
next morning, wash brown sugar goo off with cold water
place on smoking racks, let sit for an hour to form a pellica crust (looks like a glazed coating).
put in smoker. Use alder wood .
time depends on size of fish, fillet starts to curl at the narrow end of the fillet (tail end) and it is done.
unlike brine solutions, this draws moisture away from the fillets, and the salt cures the fish. It is quick and easy,
my first attempt at smoking trout was with a brine solution and my dogs would not touch. Now i have teeth marks in my smoker, from the dogs trying to get at the fillets.lol
[signature]