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CO Smoked Fish (Read 12888 times)
 
Mar 31st, 2008 at 9:20pm

BillyBushCook   Offline
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This is real easy,

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Just slash the sides of the fish & rub in a little salt & pepper

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Then throw a good handfull of hardwood shavings in the bottom of the CO, I use Stringy bark because it is plentiful & this is an Australian native Bass so it was only right to use an Australian native timber, I find the more red woods like Iron bark are a little over powering but any Aussie hard wood is ok for smoking, you can use Apple wood or hickory too.

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replace trivet & get the oven hot, I used a little foil to make it easier to lift the fish out but I punched it full of holes first.

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Burner or coals under neath & a few coals or beads on top

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Cook for about 20 - 40 Mins depending on thickness.....Done!

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Mick.
 

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Reply #1 - Mar 31st, 2008 at 9:33pm

Derek   Offline
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Very good Mick.  Many years now since I last tasted a Bass.
 

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Reply #2 - Apr 1st, 2008 at 7:47am

Cactus   Offline
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Top job Mick
Looks to be a perfect smoke. What is the texture like? I use the Webber at home but the C/O looks the goods. Some years ago I did some Taylor... very good indeed.. I have done trout at times and its hard to beat... so a  bass fishing bash coming up.
Cheers Muzz
 

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Reply #3 - Apr 1st, 2008 at 8:02am

Carolyn™   Offline
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Wow Mick even for a non fish liker that looks good.

Great instructions and photos, thanks.
 

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Reply #4 - Apr 1st, 2008 at 8:42am

BillyBushCook   Offline
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Cactus wrote on Apr 1st, 2008 at 7:47am:
What is the texture like?....... so a  bass fishing bash coming up.
Cheers Muzz

Unfortunately Muzz the Bass season is just about over, they will start thier down stream spawning run soon, there is no closed season but they will be down low in the brakish water over mid winter & it is too bloody cold to fish then any way!.....thats riding season!!!! Grin Grin
The texture is spot on, they are a very good table fish & although it looks dry in the photo I can tell you it was not, just the skin dries & peels back from the smoke, thats when you know it done!

Mick.
 

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Reply #5 - Apr 1st, 2008 at 12:29pm

BillyBushCook   Offline
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Derek wrote on Mar 31st, 2008 at 9:33pm:
Very good Mick.  Many years now since I last tasted a Bass.


You should be right amongst them again now Derek, Brisbane!
I hear that Peterhause Dam has a good population, personally I prefer the wild ones but I'm envious of the fishing up there...Barra & Bass in the same dams & Mangrove Jacks in the rivers.....that 'll do it I'm drooling all over the place Undecided Undecided Undecided
Mick.
 

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Reply #6 - Apr 3rd, 2008 at 12:26pm

Mackerel Whisperer   Offline
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Hey Mick

I'm going to give this a run tonight, I have never smoked anything before. My plan is to use salmon fillets fresh from our local co-op. I Was wondering if you would do anything different if using fillets rather than whole fish? I brought some "Mesquite" smoker shavings from the local camping shop, made in W.A. Have you tried this "Flavour"?

Cheers

Jono

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Reply #7 - Apr 3rd, 2008 at 12:57pm

BillyBushCook   Offline
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Jono
no, I havn't tried mesquite but I hear it is pretty good. I really only use stringy bark because it is plentiful, although I have used Hickory before!
as for doing fillets, I think I would sit them skin side up & be carefull how long you leave them, they won't take long so I would get the oven well & truly smok'n before putting them in.

Mick.
 

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Reply #8 - Apr 3rd, 2008 at 9:05pm

Mackerel Whisperer   Offline
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The Smoked salmon turned out great, maybe a little stongly smoked but still nice and moist. I put a couple of handfuls of the mesquite shavings in the bottom and cooked for about 12 minutes.
This was my first go at smoking so not real sure what the flavour is meant to be like.
If I put less shavings in will it be not so strong or is that the mesquite flavour? maybe I need to experiment with different shavings to get different flavours?

Cheers

Jono

"Mackerel Whisperer"

 

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Reply #9 - Apr 4th, 2008 at 7:35am

Cactus   Offline
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Jono
I have a top book on smoking food, fish, meat everything you need to know..it's called Smoking Food by Rick M. Gribling available at most camping stores for about $ 20.00+. Most things smoke better if placed in a brine before hand.
Muzz
P.S   Jono if you can't get a copy up there let me know and I will see what I can do this end.
 


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