Fish Smoked in a Smoker

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Fish smoked in a smoker is great because of its fat to muscle ratio, among other qualities. Find out about fish smoked in a smoker with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Feel-Good Foods
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Hi. This is Nick from Pure Kitchen Catering, and today we're brining and smoking fish in a stove top smoker. We're starting with a relatively fatty fish. We've got a sturgeon which has got a great sort of fat to muscle ratio for smoking. Likewise with salmon or bluefish, certain fish definitely smoke better than others. So starting we're going to brine the fish which really helps keep the moisture for this dry cooking method. Basically in a container brine the fish for up to two hours and then you want to pull it out, dry it off. Sometimes putting it in front of a fan for a few minutes for getting the right texture before going into the smoker. For the smoker we need to get our wood chips in here, kind of started. Get then started heavy but then turned down because you don't want to smoke too hard and fast because you'll get a real bitter smoke. You want to get it going so that it's going to continue to burn but then drop it way down. So here, this is a good smoke level here. It may look heavy and this fish has been smoking for about ten minutes and there you have it. Smoked sturgeon. This is Nick from Pure Kitchen Catering.

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