Posted by Paul Searl on January 16, 2012 at 13:58:20 from (66.254.215.22):
In Reply to: OT- Smoking fish posted by Allan In NE on January 16, 2012 at 11:20:44:
smoked carp is awesome if done well! but not for the faint of heart regarding fishyness.
couple of tricks when smoking fish, but a brine or salt cure before hand is a must. after brining, you will want to dry the fish in front of a fan for a little while, this brings proteins to surface and creates an especially receptive smoke layer called a pelical. I just use a salt brine but I'll link to another method. I smoke mine at a fairly low heat with apple and maple wood. As I figure its getting close to done, I glaze it with a mix of soy sauce, brown sugar or maple syrup and a little cider vinegar. Gotta be careful to not overdo the glaze, strong stuff but it gives a nice extra touch.
below are two vids from a show called "good eats" on his method of smoking a salmon.
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