FishermanLeeSonoma

Looking Good! I bet it tastes better!

robert95376 Loc: Tracy, CA

Nice! Wish we were next-door neighbors. ;)

lil mutt Loc: North Texas

MMM! MMM! MMM! My Oh My! That does look good. what time did you say we're eating?

Fishing Fool Loc: redding, ca

Can you wrap some of them one handed and send to me. They look great

Steve smith Loc: Cambridge Maryland

Steve smith Loc: Cambridge Maryland

Now that is smokin looks delicious that for the reminder on how wonderful trout and salmon are smoked thats for the pics

Kunafish

Sitting here with my arm in a sling. Almost like having a cast on. Rotator cuff surgery. Makes you rethink how you fish. Never want to go through this again. Anyway, just want you to know I’m in the same boat. Hang in there.

mm Loc: Napa, Ca

I use a bradley smoker. How do you get such a nice finish on your fish? Do you share your recipe?

FishNChick Loc: Oracle , Az

Ummmmm🐟

Got fish Loc: Petaluma

I’ve gotten really simple these days. I use Scott’s fish brine. It’s a wet brine and I let it soak about 24 hrs give or take. Take it out of the brine and pat dry. Let it sit on racks for a few hours until it’s sticky or forms a pellicle. Put it on the Traeger and set it to either to smoke or 180 depending on the weather. I typically use cherry wood as it seems more flavorful to me. After about 1/2 hour I put a table spoon brown sugar on each piece and let her go for about 4 hours. Really depends on the size of pieces you have. Remove let cool and then vac seal and freeze. I really don’t eat much fish but family and friends are always asking for pieces so it must turn out ok.

My favorite smoking is in Alaska. Learned from the old timers long ago. The brine was as simple as could be. But the process, again depending on the weather was 7 to 14 days in a cold smoker I built. Only used cotton wood that had been washed up on the beach and dried for a year or so. Best damn fish in the world. Sometimes I’d stack a dozen or so full size fillets in there for a few days. Vac seal freeze. Open one up during the winter and ya had a full fillet of soft smoked fish for dinner.

mm Loc: Napa, Ca

I have my own brine,water,salt,soy sauce,brown sugar. Brine over nite, let sit out for an hour coat with brown sugar and into the smoker. I always end up with some white protein residue. Maybe I'll let it dry out more next time. Thanks

Got fish Loc: Petaluma

[quote=mm]I have my own brine,water,salt,soy sauce,brown sugar. Brine over nite, let sit out for an hour coat with brown sugar and into the smoker. I always end up with some white protein residue. Maybe I'll let it dry out more next time. Thanks[/quot

Sounds like are brines are pretty close. And the method too.

I get a little of that too. You are right, It’s albumin a protein. I try to keep the temp down so I’m not cooking the fish. It will sometimes dry the fish out a little. Which I think is fine as long as it isn’t too dry. The only time I’ve seen zero albumin is cold smoking. You will see actual fish oil drips cold smoking.

Next time you smoke send some pics. I’d like to see your end result.

Got fish Loc: Petaluma

Your not that far away lol

E.pa.al Loc: Martin's Creek

Gotta keep your sanity somehow!!
Looks awesome 👌

Pigkiller Loc: San Jose

Wow looks delicious good job