Hope I'm all good to post this here.
I know a lot of you guys like to smoke your catch. It's basically a part of PNW heritage!
If so, check out r/smokingfish , a sub I created last week dedicated to the art of smoking trout, salmon and everything else that swims.
Anyways, here's some smoked salmon I made last weekend. Here's the link to the recipe: https://www.reddit.com/r/smokingfish/s/N055SCmq3n
I know frying is how most people like to prepare their catfish, but I watched a Cowboy Kent Rollins video of him making smoked catfish that looked damn good: https://www.youtube.com/watch?v=8OmzEhi3QYE
If you've smoked catfish before and have any tips or tricks, I'd love to hear them.
If you like to smoke fish in general, I invite you to check out r/smokingfish . Its a sub I created last week dedicated to the art of smoking trout, salmon, catfish and everything else that swims.
Very happy how these turned out.
Top right is the piece I didn't rinse after brining. I thought the pellicle could turn out uneven but it turned out fine.
Going with the salmon deluxe recipe but trying pecan chips instead of alder.
A few people suggested not rinsing off with water after brining, so I decided to test that out with the top left piece. It seems more waterlogged than the others, but I can also tell seasonings stuck to its surface better. Interested to see how it turns out.
Will post the final product in a few hours (I can participate in my own photo contest, right?🤣)
Hope I'm all good to post this here.
A few days ago I created a community dedicated to the art of smoking fish.
I figured I'd find a few people who like to smoke their catch in here. And to those that haven't tried it, you're missing out! Mullet, mackerel and amberjack in particular are all amazing to smoke.
Anyways, if you want to share/learn tips, tricks & techniques for smoking all types of fish check us out: r/smokingfish 👊
Hope I'm all good to post this here.
A few days ago I created r/smokingfish , a community dedicated to smoking trout, salmon and everything else that swims.
I figured I'd find a few people who like to smoke their catch in here. If you want to share/learn tips, tricks & techniques for smoking all types of fish, check us out👊
Hope I'm all good to post this here.
A few days ago I created r/smokingfish , a community dedicated to smoking tuna, trout, salmon and everything else that swims.
I figured I'd find a few people who like to smoke their catch in here. And to those that haven't tried it, you're missing out! Mahi, grouper and leaner fish in general take some finesse to smoke right, but smoked salmon belly is insanely delicious and hard to mess up.
Anyways, if you want to share/learn tips, tricks & techniques for smoking all types of fish check us out👊
When I created this subreddit a few days ago, I figured there had to be at least a handful of people on Reddit who also enjoyed smoking fish.
However, I certainly did not expect over 1,000 members to join by the end of the week.
Really excited to continue to watch this community grow!
Anyways, you guys will never guess what I'm doing this weekend🤣
If you're planning on smoking fish too, send in a photo and use the flair "August Photo Contest" to join our first ever photo competition!
Whoever gets the most upvotes gets a pinned spotlight and bragging rights.
Voting and submissions are open now until Sunday, 8/9 @9pm PT. Photos must be from this weekend and brand new.
Good luck!
I'm new to cold smoking in general, and would love to make some killer smoked lox this weekend. How do you guys like to cold smoke your salmon? Do you use a smoker box, a smoke generator or something else?
Here's that Smoked Salmon Deluxe Recipe:
Brine:
Brine overnight.
The next morning, rinse, pat dry and air/fan dry for at least an hour.
When they're sticky/tacky to the touch, they're ready to go in the smoker.
I use an electric smoker and use 2 pans of alder chips total.
Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.
Nothing beats old-school smoked salmon. Here's the brine portions:
After brining in fridge overnight, rinse, pat dry and air dry for at least an hour. Using a fan works best.
Smoked in my electric smoker using 2-3 pans of chips. Alder is the way to go for salmon IMO.
I most often smoke salmon, and usually keep things pretty simple:
But I’m looking to expand my horizons, both with different species of fish and new recipes or techniques.
What fish do you usually smoke, and how do you smoke it? Share as many details as you’d like, as well as photos of your latest batch if you have any!
Welcome to r/smokingfish!
I noticed there wasn't a reddit community dedicated to the art of smoking fish, so I thought why not start one myself.
This is a community for sharing smoked fish recipes, results, brines, techniques, equipment, and advice. Whether you’re smoking salmon, trout, whitefish, tuna, mackerel, or something completely different, beginners and experienced smokers are both welcome.
We’re just getting started, so feel free to post questions, recipes, photos, experiments, and lessons learned. Let’s help each other make better smoked fish.