smoking fish

[duxbware]

Anyone try smoking fish over the open fire when the flames die down? I have tasted the results....it was great. Just looking into how to do it.

 

Todd.

[solopaddler]

Have done it many times with brook trout.

Let the fire burn down. Wood must be somewhat wet so it smokes a bit.

Prop up the grill either high enough over the fire or more usually off to the side a bit, (downwind of the smoke).

Butterfly fillet the fish, spread it out on the grill skin side down and baste occasionally with a mixture of honey garlic and butter.

Takes a bit of time, usually 3-4 hours without letting the fire get too hot.

Definitely worth it though, very yummy.

[duxbware]

mmmmmmmmm....thanks, that's what I was looking for.

Todd.

[bigugli]

Soak a few chunks of fragrant wood for a few hours and put them on the bed of coals.

[troutologist]

I have seen a little cone made out of saplings and a tarp before, seems to concentrate the smoke during breezy conditions. Green saplings for a fish holding rack work best.

[Zubris21]

I have seen a little cone made out of saplings and a tarp before, seems to concentrate the smoke during breezy conditions. Green saplings for a fish holding rack work best.

 

sounds like the most effective method to me. The natives up here still build smoke houses for their salmon catches. Basically big airy cabins with all kinds of cross supports to hang the fish from.