Thread: Smoking Fish

Andy,, go to google, search on fish smoker, click on images-

Originally Posted by LandyAndy

I rekon I will buy a small smoker to get into it.
Have always had a want to build a wood fired pizza oven,perhaps a dual purpose unit???
Andrew

Those Herrings that you catch down there smoke up well.I caught quite a few down Mandurah way.I think they are called Tommy Ruffs in South Australia.
John

Here are images of the Aussie Fish Smoker/Cooker







obtained from Camping and outdoor cookware, fish smoker, cookers and frypans - Southern Metal Spinners

Just watched Fishing WA.
They had a flash Bradley Smoker(have a google).
They did muscles in half shells,with bbq sauce onion salt and parsley on one shelf.On the other peeled king prawns on skewers marinated with sweet chilli sauce,garlic powder and parsley.In the smoker for 1.5 hrs at 110degC.
They looked really moist,made me drool too.
Andrew

Originally Posted by Disco44

Those Herrings that you catch down there smoke up well.I caught quite a few down Mandurah way.I think they are called Tommy Ruffs in South Australia.
John

They are fun to catch too,fight well for their size and jump out of the water trying to throw the hooks.Can grow to quite a decent size especially on the south coast.
Andrew

Here you go.
Meat Smokers, BBQ Smokers, Digital Smokers, Electric Smokers & Food Smokers
Andrew

Originally Posted by slug_burner

I think that cold smoke is also a means to preserve the meat however with hot smoking you more or less have to eat it as you cook/smoke it.

You can also use a mix of pickle and brine in which you soak the fillets and then cook them or freeze. The mix I think you can get from sports stores and contains brown sugar and other stuff which provides an orange yellow colour to the meat.

You are correct. Hot smoking is cooking and cold smoking is preservation. Brine/salt is commonly used in conjunction with cold smoking. Cold smoked and salt cured mutton hams are terrific food.

I have been smoking fish for years with a very simple method just using my 4 burner hooded BBQ.

You just need a cast iron smoke box that you can pick up for a few bucks from a BBQ store, some smoke woodchips - I prefer Hickory or Mesquite and some sawdust, again hickory mallee or mesquite.



By using the middle burner on low you keep the heat down and let the slow heat and smoke from the smoke box do the trick.


Open up your fish - you have to leave the scales on. Put in a steel dish and coat the fish flesh side with common cooking salt and brown sugar. Put in the fridge and leave no more than 4 hours or the salt will draw out too much of the fish moisture and the fish will come dry.



To get the smoke going I put in the chips, pour some metho on them and light. Leave till they burn down about half and then pour on the sawdust. This puts the flame out and starts to smoke up a treat.

Lift up fish and allow to drain juice off for a minute or so and then just put on an old oven rack suspended above the smoke box under the BBQ hood.

Close the hood and check every 20 minutes or so. The bigger the fish the longer it takes. You can tell when it is done as the flesh starts to crack open into flakes.


Take off the BBQ and put aside to cool. You can eat it straight a way but I prefer to let it go cold, pick the flesh off and then mix into a salad or salsa.


My wife being a KIWI loves smoked snapper. Got a few kgs in Spencer Gulf on the weekend so smoked two tonight.


Had to hold her back with a stick but as I type this she is picking the side off the smaller one.

Works great on Tailor, Australian Salmon, Trevally, Trout. I have even smoked Tragelin and small Mulloway.

Have a go and try it is not hard to do and the results are finger licking good