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CO Smoked Fish (Read 13809 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

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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

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

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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.

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

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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

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

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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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Reply #10 - Apr 4th, 2008 at 8:17am

Mackerel Whisperer   Offline
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Cheers Muzz,

I'll see if I can get hold of copy. I think with smoking food-Practice makes perfect! Also I think smoked food is an acquired taste, The more I ate the nicer I found it. Going to keep at it.

Cheers

Jono
 

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Reply #11 - Apr 4th, 2008 at 8:17am

BillyBushCook   Offline
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Jono I think your all over it!,
maybe a little less wood?
Q. how dark are the mesquite shavings?
would they be darker than the ones in my photo above?
as I mentioned before I find the dark or more red woods can be a bit strong.

Looks good to me! Smiley

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Reply #12 - Apr 4th, 2008 at 8:23am

Mackerel Whisperer   Offline
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G'day Mick

The mesquite shavings looked to me like it was sort of a mixed bag, About 50/50 Light/dark. Overall darker than yours. The lighter shavings of mesquite is about the same as yours. I've got heaps left so might give it a go with about half the shavings.

Thanks mate

Jono
 

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Reply #13 - Apr 6th, 2008 at 9:22pm

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Nice pics & presentation Jono. I could arm myself for a feed like that anyday of the week. Tongue
Great details - between you & Mick, anyone could have good go at it based on what's written in the above thread, & expect a pretty reasonable result.
Top job mate.
Hooroo for now,
Ad Smiley
 

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Reply #14 - Apr 8th, 2008 at 1:27pm

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Hey Mick,
           caught these Sweetlip & Parrot last weekend. I think they should go well smoked in the oven. I do have a bottle of liquid smoke also. I'll follow your recipe & taste test.

All the best
Skip
 

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Reply #15 - Apr 8th, 2008 at 1:34pm

Mackerel Whisperer   Offline
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Skip,

Some nice Lippers there mate, They would be one of my favorite fish to eat, probably second to coral trout. I love em'. Be sure to let us know how they go smoked.

Cheers

Jono
 

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Reply #16 - Oct 8th, 2008 at 7:16pm

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Great thread guys ...

I have smoked fish & chicken for years, but in a smoker box (I use a collapsible Mako now as it packs flat & space in camper trailers is precious).  I hadn't considered using the CO as I thought the smoke flavour would stick around and ruin other foods.  Do you keep a CO just for this purpose?

I've found a supply of red wine cask/barrique shavings & I often chuck in a couple of crumbled dried bayleaves, stalks of rosemary or whatever takes my fancy.

Also, with fish like mackerel steaks, I rub 'em down with a brew of oil, bourbon & brown sugar ... it's to die for!  Any oily fish is a treat smoked - imho.

For smoked chicken I've dabbled with several rubs but I find it's best to keep it simple with the humble chook.  A wee scrumble of garlic & fresh herbs tucked inside a fat breast of oiled & salted chicken is a goer though.

*cheers*

Claire  Smiley
 
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Reply #17 - Oct 9th, 2008 at 7:52pm

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Read with great interest.  I missed this lil post earlier.  This one is a trier...

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Reply #18 - Oct 14th, 2008 at 9:05am

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Bird in the Bush wrote on Oct 8th, 2008 at 7:16pm:
Great thread guys ...
I hadn't considered using the CO as I thought the smoke flavour would stick around and ruin other foods.  Do you keep a CO just for this purpose?

Claire  Smiley


Hi Claire,
The smoke doesn't seem to affect the taste of an oven probably because I boil them out pretty hard to clean them, I often smoke my ovens out if they need a re-season as the smoke is a steriliser & it helps with that nice black seasoning any way.

Cheers, Mick.
 

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Reply #19 - Sep 29th, 2009 at 2:32am

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Mick,
This is an awesome thread... I love seeing camp ovens being used in different ways.
When I first took the plunge, my only regret was having barbeque, smoking and grilling become 2nd fiddle. It wasn't long before I stumbled upon a dude smoking wings in a 14" oven. I got all Jacked up about it and concocted my own setup for one of my 14"ers. I sometimes even toss the briquettes into the oven also.
About the smoke... I suspect it has an effect on the seasoning to make it more non stick. The oven I use for smoking sure seems to clean up way easier than others after cooking meals the traditional way.
 
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Reply #20 - Oct 12th, 2009 at 8:44pm

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I have never bothered before to smoke fish, but reading this post made it so simple using the camp oven.

caught a small salmon yesterday, so bought some red gum from the tackle shop.

was a rushed effort last night. ran back inside to check the thread out for the cooking time and forgot to punch some holes in the foil Roll Eyes Roll Eyes

for a first effort, I was very impressed with the taste and texture of the fish.

the unburnt redgum is where I threw an extra handfull in, as I wasn't sure if there was enough smoke Wink


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Reply #21 - Oct 12th, 2009 at 9:38pm

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Pretty good Rick.  Red gum is a nice smoke.


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Reply #22 - Apr 12th, 2015 at 8:00am

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It sure is Derek.

Might have another crack at this for our current challenge  Smiley

Ps. Sorry for the late response  Grin Grin
 

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Reply #23 - Apr 12th, 2015 at 9:20am

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Rick try not to over do it with the saw dust, sometimes it will over power whatever you are doing.
Muzz
 

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Reply #24 - Apr 12th, 2015 at 10:16pm

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Thanks for the tip Muzz  Smiley

Will probably have another go at this on the coming weekend.
 

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Reply #25 - Apr 12th, 2015 at 10:43pm

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I remember my dad doing a bit of fish smoking.
This normally happened after he had a good catch of Tommies in the net.
He would clean out the incinerator which was made out of a 44 gallon drum.
A small fire was started in the bottom of the drum. Then saw dust was used to cover the fire.
The tommies were suspendered from the top of the drum on fencing wire. Then a wheat bag over the top.
The bag let a small amount of smoke filter through.
If the smoke coming out the top felt to warm then a bit more dirt was used to cover some more air holes at the bottom of the drum.
Sounds a bit crude bit what was the way we done it. And it worked.
 

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Reply #26 - Apr 13th, 2015 at 8:50pm

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Sounds effective Brian.

I would like to try something like that if I ever have a decent catch again.

I love eating smoked fish.
 

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Reply #27 - Nov 27th, 2016 at 12:12pm

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Reply #28 - Nov 27th, 2016 at 3:21pm

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Thanks guss Smiley
 

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