Smoked Halibut?

[Mikeymoto]

Has anyone tried to smoke halibut? I'm fairly good at smoking salmon and steelhead, any major brine or smoking technique differences?
Thanks!

[ 05-13-2003, 10:41 PM: Message edited by: Mikeymoto ]

Dry salt for about 15 minutes, then into the smoker until done.

[Mello-Yello]

Smoked halibut is pretty good, though tends to be a little dry (no oil in it's flesh).

My own personal motto on that subject...

Smoke Salmon, eat Halibut...

or...

Halibut, the only meal you can't screw up...believe me, we've tried....can't do it

M-Y

[craigc]

I found our smoked halibut to be easily overhelmed by the smoke and brine, because the fish is more mild tasting than salmon...

we used the same recipe and methods as we smoke our salmon. A number of recipes I've collected can be found at

http://www.geocities.com/crchowto/smokesalmon.html

If we would ever consider smoking halibut again, I'd cut the brine time from 2 days to 1/2 day, and from 7 hours to 3 hours of smoking.

[Sensei-san]

I'm with Mello-Yello. Halibut is for eating and salmon is for smoking. When I have smoked halibut it has come out dry and sometimes can get bitter if not cured properly.

The closest I can get to smoking halibut is in the skillet when it gets that nice sizzle with Paul Prodhumme's seasonings. It always sets off the smoke alarm.

[Mikeymoto]

Thanks for the input. I think that I'll try a small batch to make some sandwich spread, and maybe mix some with cream cheese to make a cracker spread. I just didn't want to waste some of the chicken of the sea! Good fishing, Mike