Smoked Red Fish

11 July 2021, 19:56

LHeym500

Smoked Red Fish

We smoked two Ted Fish filets yesterday.

Wood was hickory:
Fish goes down scale/skin Dodd first:

We used those aluminum backing pans 1 each:

Bed of olive oil, sea salt, fresh ground pepper

Bed of fresh thyme, fresh parsley, fresh dill, garlic sprigs, fresh squeezed lemon juice,

Same on top of the fresh with lemon medallion against the flesh;

Hickory smoke, temp 350, pans to far side of smoker 23 minutes, 140 degrees on the noise.

Serve and eat everything but the scales. Best fish I have cooked.

On one piece we cut 4 small squares of butter and lay across top and a light dusting of O-Bay on flesh in addition to above.

11 July 2021, 21:32

Use Enough Gun

12 July 2021, 08:37

NormanConquest

That's some good eating. You can always tell all the crazy red fishermen down here on the coast when they wade out into the ocean right into the approaching hurricanes.

12 July 2021, 19:06

LHeym500

When we were running back in on a 21 foot boat to beat a storm someone was wading out up to the waist to fight shark and lightning.

13 July 2021, 21:07

Sevastopol

quote:
Originally posted by LHeym500:
We smoked two Ted Fish filets yesterday.

Wood was hickory:
Fish goes down scale/skin Dodd first:

We used those aluminum backing pans 1 each:

Bed of olive oil, sea salt, fresh ground pepper

Bed of fresh thyme, fresh parsley, fresh dill, garlic sprigs, fresh squeezed lemon juice,

Same on top of the fresh with lemon medallion against the flesh;

Hickory smoke, temp 350, pans to far side of smoker 23 minutes, 140 degrees on the noise.

Serve and eat everything but the scales. Best fish I have cooked.

On one piece we cut 4 small squares of butter and lay across top and a light dusting of O-Bay on flesh in addition to above.

Which did you prefer?