NEWBIE - would like striped bass recipe

Former Member

Hey guys. I'm new here and would like some direction from you "pro's" about smoking fish - specifically striped fish ( other parts of the country call it a rock fish ).

I have smoked fish in the Luhr Jehns smoker and was recently given a used Smokette. The shorter 'cooking' time and better efficiency of the Smokette have left me w/ some hard, dry meat.

I usually will marinate the meat in 1/2 gallon of water or pineapple juice w/ 1 - 1.5 cups of salt and 1 cup of sugar - overnight. Then, I will let air dry for 2-3 hours and then smoke at 125 degress w/ alder wood for 3-5 hours.

Can you see any errors here, or any comments to make it better. I like the meat to be smoky, moist ( but not wet ) w/ good flavor.

Thx.

10/18/0311:30 AM

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Former Member

I handle salmon, rock fish and halibut all about the same. Your wet brine or a dry cure will all work well. With pineapple juice in the brine I would shorten the brinning times compared to a brine without it. Mild woods are called for like the alder you are using.
Sounds like you have a very good handle on the procedure.
Jim

10/18/0312:37 PM

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Former Member

I'd also suggest you monitor the temp of the smoker itself.

Your method shouldn't be drying them out unless you're leaving them in too long.

Either monitor them or put a temp probe into the fish and shoot for an internal temp.

10/19/039:52 PM

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Former Member

Abl,

My advice - try bluefish and weakfish for smoking, not stripers. Fish need to have a certain amount of oil to smoke well, and stripers don't have enough. Smoked weakfish are GREAT, and smoked blues are also pretty good. BTW, rockfish on the west coast are an entirely different species.

That being said, some may like smoked stripers. If the fish is drying out, try lowering the temp or shortening the cooking time. The Smokette has very little air flow and shouldn't dry out your fish.

Pete

10/27/031:00 PM

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Former Member

Thx for the response guys. Sorry it took so long to than you. I smoke the striped bass because, as a fisherman, that is what we have an abundnace of right now. Blue fish are great to fish for, but not typically great to eat ( but I will try to smoke one the next time I catch one ) The oily fish concept makes sense - i.e. salmon

I just did another batch of striper and it came out too wet w/ weak flavor!!! On this batch, I reduced the brine time from overnight to 5-6 hours and the smoking was: (3) hours @ 100 and (4-5) hours @ 150ish.

Oh well, it might take me awhile to get it just right.

Any other advice is appreciated.

abl

10/31/039:01 AM

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Former Member

abl,

You might want to check out the website listed below. Even though I use my own brine, like this website, I smoke at a higher temp (190-200) for a shorter time than you do for the less oily fish and it comes out much better. Fish dries out really easy so if you check the internal temp don't take it past 140 degrees.
Smoking Fish

10/31/039:51 AM

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