View Full Version : Yet another smokin' question
MicroFish
01-28-2002, 07:49 PM
I've got a hankerin' for smoked fish & it's a little to chilly out to do any smoking right now.
I believe I recall hearing somewhere in my past(which is considerable :depressed: ) that it's undesirable to smoke fish that's been previously frozen. I'd
like to just freeze it now & smoke it when it warms up a bit. Will it work? Or maybe I should brine it before freezing it??? Anybody????
Firedog
01-28-2002, 07:53 PM
We smoke fish after freezing all the time turns out just fine. As long as it is taken care of and not freezer burnt, it will be fine, maybe a touch drier than it would be fresh but still good.
myco-mike
01-28-2002, 08:08 PM
It seems to me that I remember my grandmother (rip) used to freeze all her meat in water.
I have been doing this for clams as long as I can remember. The clams are great and last months longer this way.
Why couldn't you freeze the fish in water?
MM
MicroFish
01-28-2002, 08:36 PM
Freezing in water sounds like a big hassle. We
don't have a problem with freezer burn--vaacum
pack most everything that goes into the freezers.
Sadie-Lynne
01-29-2002, 07:01 AM
I vaacum pack and freeze all my fish. I also do alot of smoking and have never had a problem. Everyone that has eaten the fish thinks its great
When you freeze fish the cells break open. This allows your brine (if you use a brine, I use a dry cure) and smoke to penetrate better. Cut back on your brining time and use less (time) smoke. I have smoked fish successfully at below freezing
temperatures, it just takes more time.
Deleted User
02-05-2002, 06:53 AM
If you have one of the small electric smokers you can build a box out of that blue or pink styrofoam sheet(1 1/2 to 2 inch thick)to help keep the heat in the smoker during cold weather. I use duct tape to put it together with. Cut a 2 inch square hole in the top to regulate temperature. Make it without a bottom so you can lift it off to add wood chips.
Drachir
02-05-2002, 05:45 PM
I agree w/ Keta, less brine time and less pans of chips, and it will come out great. If you need a great brine recipe, shoot me an e-mail, and I'll send you a recipe that is Killer!! :cool:
AngleThis
02-05-2002, 11:46 PM
No problem smoking after freezing, in fact, with tougher fish like large keeper sturgeon, you might find a more tender finished product.