Smoking fish in a cookshack

Had a Little Chief a few years back that I used for fish and jerky. It always did smell kind of fishy, but the jerky still tasted like jerky and the fish like fish. Haven't had my Cookshack long enough to have tried fish yet but it is on my list. You could always blame any off smell or taste on a bad batch of wood.

I smoke everything including fish (mostly salmon) in my CS and do not notice any fishy odors. I do foil the bottom of the smoker and the top of the smoke box. If you do happen to notice any off orders you can always wipe down with vinegar or lemon.

Or you could just run the smoker for an hour. That said, like TN Q, I've never noticed left over fish smell. Just that beautiful smell we always get.

I have smoked a lot of sturgeon off and on in my Smokette and have never noticed a fishy smell

Thanks for your thoughts on this. It does concern me a bit that since you don't mind the smell of smoked fish (and like it, even) that you wouldn't notice or mind the smell in the CS and other smoked product?

I am torn. I'd like to do some fish, but don't want to 'ruin' my CS and have my wife hate everything I make from then on out, but I don't want to try smoking fish in anything other than the CS, cuz I know it will be the best it can be!

I'll have to think on this one awhile.

I don't think you'll smell the fish and especially won't ruin your smoker with a long term odor. When the smoker cools after you've smoked fish and notice remnants of the cook, run the smoker high with some wood in it. You'll be fine.

I'm with you Thousand Oakie, why take the chance.

I would use Crappie, chunck up in 2x2" pieces cover with Louisiana Fish Fry. Get my fish fryer going with peanut oil at 360*. Take out when floating.

Makes excellent crispy nuggets. I like to place on a platter of bread to drain grease.

NOW my wife likes it smoked, so thats what I have to do too often.Yep, healthier she says!

I haven't ever had any lingering odors, so far in the CS020.

I have smoked salmon in my AQ and can not smell any fish order at all.
When I am finished with the fish the smoker still has that great smoke flavor and you would not know you did not do brisket or chicken etc!
Just my opinion.

I may see what happens...I appreciate all your thoughts on the matter.

I think maybe I'll convince L.A. BBQ (a forum member) to smoke some fish then I'll go stick my nose in his cooker!! Russ, you out there!??!? hahahaah

Years ago,I smoked everything I could put into my Smokette 08,including fish.

Using foil and cleaning racks well,I never had problems.

Here are three guys that help me along,and they also cooked fish on a Cookshack.

Three Men With Nothing Better To Do-Smoking Fish

Well, now that is a different sort of consideration. I've posted...and I get pretty adamant about it...that I don't clean my CSs or my racks, but foil might be a consideration for me.

And you're right, Tom, what I have been envisioning is "fish smoke baked on goo" mixing with the existing "beef, pork, sausage smoke baked on goo" and not seeing that as a good thing.

I could even rig a pan with a rack inside it to lift the fish for smoke all around and not worry at all about fish oil mixing with the existing ...shall I call it, "fond?"

I think just the smoke smell would vanish after an airing out, but if I can separate the fish from the racks I think I'd be happier...or rather my wife would be, which in turn.... :0)

Tom, good article on the 3 Men...smoking fish. Thanks!!

As I read it, it seems that if proper care is taken to ensure the pellicle on the fish then the likelihood of contamination from the fish would be minimal.

I'm feeling empowered! haahaha

Did my first attempt at fish in my Elite025 over the weekend. Had a 1 1/2 pound salmon filet that I cured in a mix of equal parts brown sugar and kosher salt for 4 hours. Rinsed and patted dry and let it sit for 30 minutes. Put it in the smoker at 220 with an ounce of hickory and a used ounce of apple for 30 minutes. Raised the temp to 225 for 30 minutes and finished at 235 for 30 minutes more (I was trying to generate more smoke as it appeared I wasn't getting too much. Pulled at internal temp of 142. Total cook time was 1 1/2 hours. Wasn't concerned with forming a lot of pellican because the plan was to consume it all when it finished. End result was the best tasting salmon I ever had. Will definitely be doing again. Could have used a little more smoke. Will play with that on the next try. Smoker does not have a fishy smell and even if it did, the result far outweighs not trying it on your cookshack.

Sounds like you did a great job. I have found with fish that the smoke flavor is much more intense after refridgerating over night, following the smoke process. Anyone else find this to be true?

Yes. Same with almonds and jerky. Most things seem to get more smoke flavor overnight.

Grillman you've pushed me to the edge...I may have to make the leap into smoked-fish-dom!

Sounds like some dill ought to be added in along there somewhere, too...a dill sauce maybe?

Smoked salmon has become a favorite in our house... it's the only way my wife likes salmon.

I normally just use a butter/onion sauce with lemon and lime juice added. Keeps the salmon really moist and it tastes delicious.

But we have tried a mango salsa and like that too when spread over the salmon during the cook.

I do the salmon in a small pan and use a rack that goes inside the pan to keep the salmon off the bottom of the pan and allow the smoke to all sides. Make cleanup really easy too.

It took from May until now for me to try a fish in the Cookshack. It was great! And as far as "I" can tell, no residual fish smell. whoo-hoo!

I did a wild salmon. Left the skin on and packed the flesh side with kosher salt and brown sugar. Wrapped it in plastic, then foil, and refrigerated. (I lost track of time and it stayed overnight that way) I rinsed it for several minutes, dried it for an hour or so, packed the flesh with brown sugar and smoked it with cherry wood at 200 until thickest part was 140.

Flavor was terrific. It came out a bit too salty for me, but "the guys" thought it was perfect. Smoked it for a poker game at my place. I've been eating low salt, and no added salt, so maybe I'm super sensitive now?

Served it with a dill sauce (dill, heavy cream, touch of mayo, lemon juice), and a wasabi cream sauce (just heavy cream and wasabi whizzed in food processor...came out like whipped cream. Really good)

Looking for input here, should I have rinsed the 'dry rub' off sooner? Or more thoroughly? Or just expect the fish to be a bit salty?

Served it with olive oiled/grilled french bread rounds, like bruschetta.

I see that the next posting, "Andy's Kippered Salmon," covers a bit of the same subject matter...though I'm still wondering how to best cut the saltiness, without compromising its usefulness.

with Andi's dry brine process, limit brine time to 3 to 4 hours. Then rinse thoroughly with cold water. If you try this and find salt levels objectionable you could try rinsing and soaking for some time until you get the profile your seeking.

Thanks TN. I was going to shoot for a 3 hour brine but got called away and left it overnight. Not exactly sure what the brining does...supposedly kills the woogies? But I eat raw salmon all the time, ala sushi, so a little confused. We didn't grow up eating fish, so the whole issue is a bit foreign to me.

My wife eats no fish whatsoever, only cow or pig...and then only if they've never even 'stepped' in water!

I have read several articles that said that fresh raw fish is full of parasites. Salmon is particularly bad, with all wild-caught salmon being infested with roundworm larvae.

There are two ways to kill the parasites. Cook the fish fully to at least 140 degrees, or freeze it to -4 degrees for 24 hours before cooking or eating them raw. The USDA says -10 degrees for 7 days or 15 hours at minus -31 for fish that is to be eaten raw. Most home freezers will not maintain -10 degrees.

Here's an article that may scare you.

http://www.charkbait.com/article/RAPC2.htm

One from the NY Times from 1980

http://www.nytimes.com/1981/09...ish-the-dangers.html

and finally a short article from University of California, Davis.

http://seafood.ucdavis.edu/pubs/parasite.htm

ok, now you're making me crazy(er)... I can't imagine sushi places freezing their fish before serving. Maybe they get their salmon from 'parasite-free' waters????

I hate to ask... is the same true for most all (sushi) fish, too?

Just read those articles, TO. You'll see.

I was told by the fish butcher at an upscale grocer who sells "sushi-grade" fish that the FDA requires that all fish that is sold to be eaten raw must be previously frozen to destroy parasites. The sushi-grade tuna at that particular store was previously frozen. I bought some and used it to learn how to make sushi, and it was excellent.

But it appears there really is no standard for what constitutes "sushi-grade". The only requirement of the FDA is freezing of the fish to destroy parasites. There is no way to know to what degree that rule is complied with either. But apparently much of what is sold as "fresh" fish was actually frozen at some time.

Here's a short description of "sushi grade" from a web site.

http://www.sushifaq.com/sushi-grade-fish.htm

Of course, the verity of most things you read on web sites is open to question.

I think I'll print out that article and hand it to all of my favorite sushi chefs and see what they say! (Though mostly they kinda sorta don't speak English)

I have sushi/sashimi at least once a week. I haven't gotten sick from it...yet...but there certainly is the possibility of a first time! I go to 6 or 7 different places. I should stick with one to either trust...or blame if things go sideways!

Interesting articles, Skip. I'm not sure the first one is the one you intended to quote, though.

It seems, from the reading, that salmon are more prone to parasites because they can, or rather when they do, travel from salt to fresh water they can pick up a parasite from either, or both. It also seems that the parasites are visible and an 'inhabited' fish can be tossed out. (the articles indicate that parasites are normal and usual-type occurences, and not horrific, like an infected something)

Interesting stuff. But, now I'm fairly confident that the sushi-fish brokers here in L.A. must certainly be aware of the parasite issues and take proper precautions. I wonder, however, if a regular fish monger (or for that matter a Costco/Sams) inspect for parasites?

quote:

Originally posted by Thousand Oakie:
Interesting articles, Skip. I'm not sure the first one is the one you intended to quote, though.

You mean the one on charkbait.com? I'm not really familiar with that site, but the article there is called "FISH PARASITES" by Paul Carnes, M.D. Is that a bad site?

Thanks Skip... I read through articles on Seabass, landing 30 pound fish on 8 pound line, etc., etc. DID finally find the article on parasites.

I've got the "freeze raw salmon," down. I've got the "cook the salmon past 140 degrees." What is still bothersome is "grill salmon fillet until 'just' no longer translucent"...I guess for that be sure to buy farm raised?

I have cooked a lot of fish in my 009.
I smoke mostly Bluefish, Porgies and Sea Robin.
Never had a fishy smell and Bluefish is a strong tasting fish!
I also smoke mostly pork and never had a cross with flavors.
I do replace the foil on the bottom after each smoke and clean the racks as well.

I can't say where your problem is?

Thanks for your thoughts shellfish. To be most precise, my problem is my wife. HER problem is that she can detect the scent of fish even if it's being cooked in a restaurant two miles away from where we're eating!... well, almost anyway.

I 'think' I was successful with the salmon, but I really won't know for sure until I serve up whatever meat I smoke next that she will have a taste of!

The whole parasite issue is actually a different subject...and maybe should have been a separate thread?

Anyhow, thanks for all your inputs on this.

Well Thousand Oakie... You do have to take care of the wife. Sounds like you have it down, just remember "If momma is not happy.... No one is happy"

Just a thought

You might have to get a second smoker, just for fish.

I'm lost wouldn't that be a third smoker,Thousand Oakie? lol

Yep...third.... Even "I" am having trouble justifying that!