Hi, I am Looking For Watering Fish Marinade Recipes. I find it on Sous vide cooking tips but not satisfied it is correct or not. can anyone tell me the recipe of Fish Marinade ? Thanks in advance. Regards, Mark.

The kids went fishing and came home with a boat load of rainbow trout. These are in the 10" or smaller range. Naturally they want them smoked. I used to have a good recipe for trout but that was years ago and I have slept since then. I have done Mr. T's recipe for salmon but can't remember if he had one for trout. I am wondering if any of you have a tried and true recipe for smoking these small trout?

SM25 platform. I have a large quantity of rainbow to smoke from a neighbor, big ones, almost the size of a small salmon. I have done many batches of both salmon fillets and trout chunks, generally using Mr T's brine and directions with fine results. . My question is, can I do two batches in a single day. My concern is that in the startup process, the SM25 gets up to 220 degrees or so to get the smoke flowing, and with a cold smoker this can take awhile. Running a second batch with the smoker...

Has anyone found fresh salmon yet in places like Costco or Sam's? I saw Copper River Sockeye (my absolute favorite) in Sam's a week ago, but they wanted $25 per lb. Outrageous! I've never paid that much for even fresh King (Chinook) salmon. The past few years (even last year), Costco near me has had fresh sockeye, about 1.5 lb per side, for around $12 per lb, which is pretty good. Last week, they had it, but only about 1 lb per side and not very nice looking, kinda chewed up by the pin-bone...

smoking thawed rainbow trout...what is the black ink-like stuff on the skin

What is your favorite smoker? What chips do you like to use? Also what temp do you like to smoke at and for how long. I have a Bradley Smoker, I smoke at 160ish degrees and for approx 6-8 hours depending on the thickness of the fish, but I found on the greatyardmaster.com good smokers for fish and thinking to buy new. I was just curious on all of your little tricks. My Grandmother has an old metal freezer converted to a smoker, this old thing can smoke about 80lbs and always seems to have...

Assuming moderate temperature and little to no wind, what is the best temperature setting for smoking fish at altitude over 5,000'?

As Chef-Boy-Arnie mentioned in one of his latest post. “ I agree with Mr. T. Sometimes we forget that we have all experience levels represented on this forum and we sometimes get a bit complacent with mentioning food safety. I believe it is important for us to keep each other safe.” Therefore I have included in my thread, Smoked Salmon from Go to Show, June/ 06/ 2011. Smoke to 145° for a minimum of 30 minutes. (FDA 2001) Store at 38° or below. (FDA 2001) Tom

We have some mahi-mahi that my wife caught. Now I am looking for a good recipe. Has anyone smoked, or cooked these fish? Will you share your recipe please.

The very first actual smoke with my new SM066. I used Mr T. Recipe. Using Sockeye Salmon I brined it for 18 hours. When I set the smoker to 200° it kept showing a temperature of 209°. So I set it for 190°, smoked for 60 mins then lowered the temp to 145° for 30 min.

Used MrT's salmon brine recipe. Smoked for about 1 1/2 hours in the FEC with maple pellets at 200. Glazed with 2/3 maple syrup 1/3 bourbon, three coats about 10 minutes between coats. Outstanding. Thanks for looking...

I recently moved to North Carolina, and I'd never before heard of Blue Fish. But, after reading about the fish outside this forum, I was interested in trying it. By happenstance, we found whole Blue Fish at an Asian market today (about $4/lb. after cleaning). Subsequently, I searched the CS forums, and, while Blue Fish was mentioned, I didn't find any pictures or details. So.... Each whole but cleaned fish was about a pound. I didn't brine it--salt, pepper and lemon wedges inside; mustard,...

I am looking for a good wet or dry Cajun/Creole brine for salmon. I have tried Cajun seasonings in the brine and dusting after rinsing while forming pellicle, but haven't achieved the taste/bite I'm looking for. Any suggestions???? I should note I hot smoke.

So I tried Mr Ts recipe this weekend and the salmon was awesome did it in my fec 100 Followed the directions to the letter using sockeye salmon will post pictures soon when I figure out how to do it

Well kike the title says, never smoked white bass or any freshwater "WHITE FISH" before. I make plenty of salmon and it always comes out great, but with this being a much less oily and dryer fish I am hoping it will work pretty much the same. I use a brine that is similar to our own "Mr T's" recipe and pretty much his same cooking temps and time. My question is, will this work for this type of fish. My salt and Dark Brown sugar amounts stay the same but use a little garlic Cyan Pepper, and...

Looking for a good Smoked Salmon Recipe. Anyone would like share this would be appreciated. Thanks

brined up some amberjack and added some steelhead to try and smoke for the first time (I have smoked a lot of fish in the past on bradley and big chief smokers put the fish in my amerQ and set it on 160 with some applewood - the AmerQ never smoked and just kind of baked the wood turned it up still no smoke changed wood to hickory still no smoke what am I doing wrong?

My son and his bride came over to visit their granmother (just home from the hospital) so we made stuffed green peppers and stuffed tomatoes for dinner. I had some stuffed clams I picked up and figured they'd benefit from a trip into the smoker. Just a simple experiment to see how they might turn out. Hey. We've all heard of smoked clams, right? Here are the stuffed clams ready for their visit to the Elite. Rather large. I threw them into a 235* preheated smoker (didn't place them into the...

I am looking for an idea and recipe for doing a smoked salmon filet for dinner. I can do this on the gas grill, and not get the smoke flavor, or do it in the smoker and not get the grill marks. I am thinking about doing a marinade, and then use a smoking hot grill to get the sear, and finish in the smoker.

Mr. T's Hot Smoked Salmon Recipe: http://forum.www.0422203715.com/eve...1038883/m/5372983117 Sockeye Salmon Thawed Fillets Halved Cut Into Sections In Brine Pellicle Formed In Smoker Ready For Packaging