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Albums: Trout 2018
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Thanks Carl for the pics and info. I did look at a grill similar to yours at Walmart. don't remember the brand name, I'll check it out again. I'm anxious to try smoking some kind of fish.
JOHN;; PEASE CHECK OUT ALL THE TYPES OF SMOKERS//// GRILLS BEFORE YOU GET ONE....ACADEMY SPORTS;; HAS A WIDE SELECTION;; BASS PRO;; MOST HARDEWARE STORES...… SOME ARE ;; ELECTRIC; OR;; CHARCOAL FIRED LOT OF THINGS TO CONSIDER ON A -- SMOKER ;;;;;; BASICALLY;; ANYTYPE OF HOODED GRILL;; CAN BE A SMOKER !!! FOR YEARS; I TRAVELED WITH A -- TAILGATE STYLE GRILL;;; COOKED EVERYTHING ON IT !! ALWAYS USED WOOD CHIPS IN IT;; JUST TO GIVE AN ADDED FLAVOR TO WHAT EVER I COOKED.. BIGGEST THING IS;;; PREPPING THE FISH;; OR MEATS;; AND WHAT YOU USE;; IS THE BIGGEST PART !! I;LL ADD A FEW PICS;; ON MY SET UP
Thanks John and Allen for the info on smoking fish, maybe Carl will add some info also. On our trips to Michigan's upper peninsula, there are a lot of country stores that smoke fish and sell them, Salmon,Trout,Whitefish are all good, but they are brined. I will try to find a Cameron smoker. Thanks guys.
John -I do a beginners simple process .No brining .I have a Cameron Stovetop mini Smoker and do 1 or 2 Trout in the pan .Usually 10-maybe 14" Fish. It's fine for my taste . I am no cook so read what Allen ,and Carl have to offer more than what I have to contribute. I cook on a side grill outside on the lowest flame i can get but don't know the temp.
Allen -Please keep contributing man. Thanks for your input! I should try Catfish in my smoker if I can catch some in the waters I would like to eat from .Problem with that is my Catfish usually come from the community lake I don't really like to eat from .I do know of a few lakes that I have caught Bullheads in that I would eat from .Maybe in the future for me!
Brining fish uses osmosis to move salt into the fish flesh. Then the smoke will deposit nitrates and/or nitrites (naturally present in smoke) on the flesh, which also moves into the flesh via osmosis. This helps to preserve the fish (Lox, cold-smoked salmon, will last for about 3 weeks when properly refrigerated). The fact that is also helps to improve the taste is a bonus :)John, I'm hot-smoked some catfish once. It was good. Didn't brine the fish. Have you looked into "lite salt"? It's a mix of potassium chloride and sodium chloride (table salt). You can buy straight potassium chloride cheaply. 40 lbs bags of "water softening salt" usually go for between $5 and $10 at many hardware stores. Maybe use that for a brine? You can also use it as ice-melt in the Winter, or to pile onto a plate, then placing half-shell oysters into the salt, before your broil it for Oysters Rockefeller.
John, I have been following your and Carl's conversation on smoking fish. I love smoked fish, but what I buy is brined. Since I am on a low sodium diet I can't eat it too often. I was wondering if you and Carl are brining yours? I have smoked salmon steaks without brining. Just wondering how you guys do yours
THANKS FOR THE KIND WORDS JOHN;; BUT REMEMBER;;; SMOKING IS ONLY A SMALL PART !! ITS ALL THE OTHER THINGS; DONE ;; THAT MAKES IT GREAT ! THE ;; RUBS;; SPRAYS; SPICES !! WE DEFINITLY NEED LORD OF THE FLY RODS ON THIS TOPIC !!
TRACY;; IF TROUT IS TO ;; ( FISHY ) TASTING FOR YOU;; SMOKEING THEM ;; WONT HELP YOU BUDDY;; SORRY FOR THAT ! SMOKING FISH JUST GIVES THEM AN;; ENLIGHTED TYPE OF TASTE IN MY OPPINION.. JOHN;;; FOR FISH;; I PREFER-- AT TIMES ; EITHER ; PECAN; OR HICKORY WOOD;; THEN AGAIN;;; QUITE OFTEN;; I MIX DIFERENT WOODS !! A MIX OF ;; MESQUITE; HICKORY; APPLE; AND PECAN !! JUST REALLY DEPENDS ;; ON MY MOOD AT THE TIME ! AS FOR WHAT TYPE OF FISH IVE SMOKED;; PRACTICALLY ALL OF THEM !! BASS; AND STRIPE; CATFISH;; IN THE ;; 11/2 TO 2 POUND RANGE;; NOTHING BIGGER;; BETTER TASTING THAT WAY;; BLUE GILL;; OH HECK YEA !!!! DEFINITLY;; CRAPPIE;; BLUE GILL;; MY FAVORITES !! WHEN ON THE ; GULF COAST;; IVE ALSO DONE;; MULLET;; BLUEFISH; SNOOK; REDSNAPPER MACKEREL;; PROABLY A LOT MORE;; JUST CANT THINK OF THE OTHERS RIGHT NOW
looks good but have never like trout or salmon, both taste alike way too fishy for me.
does smoking lighten the fishy taste or enhance it?
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