Smoking rockfish

[drake7590]

Has anyone ever tried this??? If so how did you do it ?Any help please!!!!!!!

[red_randall]

Smoked up some ling cod last week...should be similar to rockfish. We brined for about 8 hours and it was just about right. Smoked it till almost done and finished in the oven for about an hour at 150 degrees.

[C-lice]

I tried it many years ago-brined it and smoked it just like salmon/steelhead. I smoked whole fillets with the skin off.

I didnt care for it. It dried out and fell apart way too easily. Leaving the skin on may have made a difference, but I never tried it again.

[fg127]

Have to agree with C-lice. We have tried it many different ways, and it always turns out tough and not so good.

Last night I cut some into cubes, dredged in rice flour, dipped in egg, sprinkled Panco and flash fried in oil. Then dipped in a mizture of soy, sesame oil, red pepper, rice vinegar and ginger. Popped into mouth. So good!!!!!

[Fast Water]

An internet search found that low fat/white meat fish should have a much reduced brining time.

Maybe a 2 to 4 hour soak is all that it needed. ?????

[Scrillznac]

I agree with the others about it drying out pretty bad. My favorite recipe for most white meat fish is very simple and VERY tasty.

Just go buy a box of Krustyz (spelling?) original pancake batter and cube up your fillets and simply roll them really well in the batter and deep fry them for about 5-7 minutes. Excellent!

[Dinikin]

Exactly.
Fat summer steel needs longer brine time in comparison.

Originally Posted by Fast Water

An internet search found that low fat/white meat fish should have a much reduced brining time.

Maybe a 2 to 4 hour soak is all that it needed. ?????