It works on sturgeon too!
I gambled on my most recent fish with the new smoking method that worked on Tuna and salmon. It works on gators too and the family thinks it's time to go commercial.
12 lbs fresh Sturgeon filet
1 box of ice cream rock salt
1 sack of hickory or alder smoker chips
1 large glass casserole dish
Cut the fish into 2" slices across the filet and rinse in cold water. Layer fish and rock salt in casserole dish. Be sure to completely cover all the meat in salt. Put the dish in the fridge and go play on the internet for 30 minutes.
Remove the fish from the salt and rinse in cold water. Drain for 1 hour in the dish drainer. Load the smoker leaving some space between the chunks of fish. Smoke for 10 to 12 hours at about 110 degrees. This is a matter of taste so use your judgement. I like it moist, not jerky and dried out. Flip the pieces after 6 hours and swap the top and bottom rack for more even cooking.
This batch lasted about 15 minutes at the Christmas dinner and got rave reviews.
Have fun!
The bend is your friend!
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