Went thru a number of smoked fish videos from pretentious grillers that think the process needs to be fancy and costly. It's been quite a few years since I smoked salmon and needed a refresher. Your presentation was calm, well presented and the simple, traditional way of smoking fish. This is the one for me. Thanks.
I did it like you did however I sliced some tomatoes and put over the fish while it was smoking. Try it. The tomatoes pick up the smoke too. Slice them kinda thin like maybe something like you would put on a burger. Came out great.@@AnglerX
Good man you are doeing this right everyone i have watched does thier trout at 225 f they are cooking them at 150 your pasturizing the meat thats the proper way for good smoked trout that will have the best flavour
I bought a used smoker. I cleaned it and reassembled. The water pan leaked so a broiler pan I got from my late ex-mother-in-law fit! (She was always good to me). I'm Glad I watched your video first I didn't think to oil the grille or trout. Off to buy some olive oil!!! Thank you for your tutorial you save me a lot of bad words.
I find them to be much more controllable, temperature-wise. I have 2 electric smokers and 1 propane smoker. The one time I tried the propane smoker wanted to run waaaaay to hot for fish, which should be 165F.
I like te way he uses Water! To keep them moist. GREAT Vidio. Thumbs up. New to smoking fish with Apple Wood. I must say using olive oil? Best way to treat your smoker. and never stick. If you don't do this with olive oil? Then it will for sure stick. Great video..
I always use a dry brine 1/4 cup salt to 1 kg Demera brown sugar overnight then wash off thoroughly otherwise to salty and messy. Then bathe fish in water with lots of maple syrup for 10 minutes and pat dry and let air dry for 3 hours or so.
You can surely ride with that fish under the saddle from Texas to NY and back again and it wouldn't spoil. I smoked a very large fish whole on Friday (8lb) for 1 hour, the longest I have ever smoked fish. I get what you're saying about preference but I just can't fathom a small piece of fish being smoked like a brisket. It seems to be standard in the US and I am really not having a dig. I am just super confused how it can taste better than a lightly smoked fish.
Very good, but man, the purple walls in the kitchen... really? Can we get those something more fishy, like, salmon color? ( : ( : Great video. Made my mouth water.
Drying the fillets before the brine is a pointless step, ur putting them right back in water. The only time u need to dry a fillet is right before smoking
I guess he thinks it’s a sponge and it will soak that brine right up And there was nothing to rinse off the fillet unless he dropped it on the ground some people just like to do unnecessary steps I bet it’s some good tasting fish though
Never oil fish before smoking it blocks the smoke from penetrating the fish, never! I have been smoking fish for 50 years, just trying to be helpful buddy
Great video! I need to get back to smoking meats...Glad to see ou stay away from sugar as that has no place in smoking ever....You want to taste the fish, the smoke and not something sweet....
Went thru a number of smoked fish videos from pretentious grillers that think the process needs to be fancy and costly. It's been quite a few years since I smoked salmon and needed a refresher. Your presentation was calm, well presented and the simple, traditional way of smoking fish. This is the one for me. Thanks.
Thank you for the kind words!
excellent, I mean excellent video !!!!!
Smokin fish since 1961.
Best stuff ever
Looks delicious
Thank you for sharing this in such detail. Excellent video
Absolutely! Thank you!
Outstanding tutorial. Thank You
Thank you!
Hey, fantastic video. Great production values, clear sound, good information, nice calm narration. Thanks. I think I'm ready to buy a smoker!
Thanks so much! You’ll love smoking your own fish.
That looks awesome and will try using your method. Thanks for taking the time to post this.
Glad it was helpful!
I did it like you did however I sliced some tomatoes and put over the fish while it was smoking. Try it. The tomatoes pick up the smoke too. Slice them kinda thin like maybe something like you would put on a burger. Came out great.@@AnglerX
Really Nice video. I enjoyed it. Thank you.
Thank you!
congratulations your kitchen is amazing and very clean
Thank you!
Thank you for sharing your incredible knowledge in regard to smoking fish! Very clear instructions and lovely result!
Thank you for the comment!
Well demonstrated.
Thank you!
Looking yummy,and simple,will be trying that!
Sam Severson thank you!
Really nice video. Thanks
Thank you!
Thanks for your time and effort in vid making. Hope to smoke some this year for the first time.
Thank you for the comment! Good luck with the smoking! It’s a rewarding process.
Awesome video, much thanks 🙏
Absolutely!
Looks simple enough thanks!
Absolutely!
Good man you are doeing this right everyone i have watched does thier trout at 225 f they are cooking them at 150 your pasturizing the meat thats the proper way for good smoked trout that will have the best flavour
Great video.
Great Job! Loved how you used Briney salt water without SPICES poured all over the fish!!!!
Thank you!
Very good. Looking forward to your method.
Thank you!
I bought a used smoker. I cleaned it and reassembled. The water pan leaked so a broiler pan I got from my late ex-mother-in-law fit! (She was always good to me). I'm Glad I watched your video first I didn't think to oil the grille or trout. Off to buy some olive oil!!! Thank you for your tutorial you save me a lot of bad words.
Awesome! Smoking fish is fun and they are delicious!
I should have seen this awhile ago! Love smoked fish! Now it's time to replace my smoker!
Very good instructions. I am smoking a large trout right now with Cherry wood I cut. Thanks for showing us and take care.
Awesome! Enjoy the smoked fish!
What temp and how long?
From the looks of it, you do as good a job smoking those lakers as you do creating your videos! Great job on the video!
Thanks! It turns out pretty good.
Any thoughts on electric smokers?
I find them to be much more controllable, temperature-wise. I have 2 electric smokers and 1 propane smoker. The one time I tried the propane smoker wanted to run waaaaay to hot for fish, which should be 165F.
Great videos. Thanks!!
Alder wood is great for smoking fish as well.
Dennis McDonald cool. I’ll keep a eye out for alder wood and try that.
I like te way he uses Water! To keep them moist. GREAT Vidio. Thumbs up. New to smoking fish with Apple Wood. I must say using olive oil? Best way to treat your smoker. and never stick. If you don't do this with olive oil? Then it will for sure stick. Great video..
I put oiled cheesecloth under the fish. Makes cleanup a snap
damn now im craving smoked fish 😂
I always use a dry brine 1/4 cup salt to 1 kg Demera brown sugar overnight then wash off thoroughly otherwise to salty and messy.
Then bathe fish in water with lots of maple syrup for 10 minutes and pat dry and let air dry for 3 hours or so.
Could I just add real sea water to the brine thanks I catch both trout and snaps kingfish thanks from matarangi comandel nz
That is a fantastic question. I have not tried that. I will have to research to learn more.
Can you freeze the fish for later consumption? If so, how would you wrap it ?
Yes. I would use vacuum sealed bagging if available. Fish should be good for 6 months.
@@AnglerX Thank you
If you chop the fillets skin up you won't dull your knife against the cutting board as much.
Great Tip!
You really did a great job on that video. Can you tell me the brand of the smoker? How long do they keep in the freezer?
Thank you! The name brand is Smoke Hollow. I don’t recommend freezing smoked fish but raw fish frozen can be good for 1-2 years if it’s vacuum sealed.
@@AnglerX Gotcha. I thought you were freezing some smoked fish and I never heard of that. Ya. If you smoke the stuff you should enjoy it right away!
@@AnglerXhow long can the smoked fish stay in the fridge?
Where sis you get your board?
The white tray? Search “food service tray” on Amazon or google
Great video fish looking delicious 😋, i have a question if i may, is brining important before smoking ? And why? Thanks man
No.
Keeps it from drying and holds in flavor, brine usually is what type of flavor/taste your looking for.
Nice video friend
Two Passions Fishing thank you!
😊 0:27
Gotta get me “Taste O’ Vision” !
Idk if I like the excellent advice, smooth narration, or the 70s porn music more. Either way, 10/10. Much appreciated boss.
You can surely ride with that fish under the saddle from Texas to NY and back again and it wouldn't spoil. I smoked a very large fish whole on Friday (8lb) for 1 hour, the longest I have ever smoked fish. I get what you're saying about preference but I just can't fathom a small piece of fish being smoked like a brisket. It seems to be standard in the US and I am really not having a dig. I am just super confused how it can taste better than a lightly smoked fish.
This is how I enjoy my fish and the people I share it with rave about it. Others may like it more moist and less cooked which is very tasty as well.
Originally, brining & smoking was a means to preserve the fish. We like the flavor.
Good job man. It looks really tasty. The video is good quality. Would be better without the music.. Anyway thumbs up 👍
Thanks for the comment!
what did you do with the skin and bones you never removed
The cooked meat is easily removed from the skin and bones. The fish flakes away nicely.
I can't see the smoke coming out. Where did it go to? hehehehe
🤷♂️😂
Wait wait wait ...... How long all together you throw it in there?????😎😎😌😎
Usually takes about 3 hours maybe more or less depending on how hot it gets, how thick the fish is and your own personal preference on doneness.
Very good, but man, the purple walls in the kitchen... really? Can we get those something more fishy, like, salmon color? ( : ( :
Great video. Made my mouth water.
Wingin' It with John 😂 salmon color would be nice . Thanks for checking out the video!
Oh high I am a bit dumb, Can you catch that thing again ?
Drying the fillets before the brine is a pointless step, ur putting them right back in water. The only time u need to dry a fillet is right before smoking
Drying them before removes moisture that would otherwise dilute the brine. It allows for the brine to better penetrate into the fish.
I guess he thinks it’s a sponge and it will soak that brine right up
And there was nothing to rinse off the fillet unless he dropped it on the ground some people just like to do unnecessary steps I bet it’s some good tasting fish though
Never oil fish before smoking it blocks the smoke from penetrating the fish, never! I have been smoking fish for 50 years, just trying to be helpful buddy
I’m not disappointed with my results but I appreciate the suggestion. Maybe I try it without oil next time.
4 hr to smoke the fish 😮😮 then was in bline 24 hours 😮
You pat them dry then stick them in liquid. Lol
You could skip the drying of the fillets but I find that the brine gets diluted if you don't dry them.
overcooked
The amount the fish is cooked is personal preference. Some like smoked fish more moist while others prefer it to be dryer.
@@AnglerX I agree...I like mine close to jerky and NOT Sushi.
Great video! I need to get back to smoking meats...Glad to see ou stay away from sugar as that has no place in smoking ever....You want to taste the fish, the smoke and not something sweet....
Thank you! I agree! Keep it simple.
Agreed but to each his own right?
Awesome video ! Thank you 👍
Thank you for the comment!