DavidMoxhe Posted December 28, 2020 Share Posted December 28, 2020 (edited) Hi Guys, I thought I would share the cold smoked recipe that I use most This works very well with lots of different fish I’ve used it with bonito, australian salmon, kingfish, mahi, marlin belly, farmed ocean trout or Spanish mackerel It’s very easy but respect the timing Make a brine made of 4l of water 500 ml in volume of brown sugar 500 ml in volume of salt Mix everything with a hand blender add 2 cloves Add your fish and keep it in the brine for 12 to 30 hours in a fridge depending on how thick and big the fish fillet are. It’s important to make sure that your fillet are not stacked on top of each others After the brining process, rinse it in a large container with letting the tap running for 25 min Put the fish skin side down on a rack and let it dry in a fridge for another 24h Time to smoke! Use a cold smoker, or any large box where you can bring some smoke I use a turned off oven, with my fish, a large tray of ice and some pan with some wood chip that I change every 20-30 min. For the wood chip, I use tassie oak, hickory, apple wood, cherry wood, or orange. I smoked them for 2-4 hours Then I wrap them with chux, or cheese clothes and let them aged in a fridge hanged for a few days and up to a few weeks. Depending on the fish. Here’s some ideal aging time after the smoking Bonito 2-3 days Kingfish 4-5 days Ocean trout 6 weeks Marlin belly 4 weeks Spanish mackerel 4 weeks Australian salmon 1-2 weeks It’s important that your fish doesn’t touch anything else in the fridge. Play around and change the recipe but I hope you enjoy it My favourite is the Spanish Mack and the marlin belly Edited December 28, 2020 by DavidMoxhe 1 1 Link to comment Share on other sites More sharing options...
leonardgid Posted September 13, 2021 Share Posted September 13, 2021 On 12/28/2020 at 2:38 AM, DavidMoxhe said: Hi Guys, I thought I would share the cold smoked recipe that I use most This works very well with lots of different fish I’ve used it with bonito, australian salmon, kingfish, mahi, marlin belly, farmed ocean trout or Spanish mackerel It’s very easy but respect the timing Make a brine made of 4l of water 500 ml in volume of brown sugar 500 ml in volume of salt Mix everything with a hand blender add 2 cloves Add your fish and keep it in the brine for 12 to 30 hours in a fridge depending on how thick and big the fish fillet are. It’s important to make sure that your fillet are not stacked on top of each others After the brining process, rinse it in a large container with letting the tap running for 25 min Put the fish skin side down on a rack and let it dry in a fridge for another 24h Time to smoke! Use a cold smoker, or any large box where you can bring some smoke I use a turned off oven, with my fish, a large tray of ice and some pan with some wood chip that I change every 20-30 min. For the wood chip, I use tassie oak, hickory, apple wood, cherry wood, or orange. I smoked them for 2-4 hours Then I wrap them with chux, or cheese clothes and let them aged in a fridge hanged for a few days and up to a few weeks. Depending on the fish. Here’s some ideal aging time after the smoking Bonito 2-3 days Kingfish 4-5 days Ocean trout 6 weeks Marlin belly 4 weeks Spanish mackerel 4 weeks Australian salmon 1-2 weeks It’s important that your fish doesn’t touch anything else in the fridge. Play around and change the recipe but I hope you enjoy it My favourite is the Spanish Mack and the marlin belly thanks for the tips , i will be using this , stay well Link to comment Share on other sites More sharing options...
masterfisho7 Posted July 24, 2022 Share Posted July 24, 2022 Interesting post must give it ago Link to comment Share on other sites More sharing options...
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