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Smoked halibut, salmon and catfish in a smokehouse with a water seal

Smoked halibut, salmon and catfish in a smokehouse with a water seal

Category: Fish dishes
Smoked halibut, salmon and catfish in a smokehouse with a water seal

Ingredients

Halibut (fillet)
Salmon (fillet)
Catfish (fillet)
Salt pepper
Home smokehouse
Wood chips

Cooking method

  • "Walk like that!" - I said and accumulated fish.
  • Well, salmon with halibut are wonderful fish in themselves, but the catfish I came across was just disgusting. No matter how I looked at it in the store, all the same, only after defrosting I discovered that it was not a whole piece, but such - long fillet rags. I almost unwound it in the direction of the trash can, like a disco ball. But still she took pity. I smeared it with salt and pepper, rolled it tighter and wrapped it with a thread. Salmon with halibut also smeared with salt.
  • Smoked halibut, salmon and catfish in a smokehouse with a water seal
  • All this stood no more than 40 minutes. Then I just soaked it properly in the smokehouse. I took 1 handful of chips. Smoked for only 20 minutes on low heat, of course, after 10 minutes of the smokehouse warmed up. At the end of the time, I did the same as with the rainbow trout - I turned on the largest fire for 30 seconds (for smoke), then turned it off and let it stand for 30 minutes. Here's what happened. Halibut with salmon, okay, they are generally difficult to spoil, they are delicious in any way. But the catfish pleasantly surprised me. It turned out such a cool taxi driver!
  • Look at the beauty I've created:
  • Smoked halibut, salmon and catfish in a smokehouse with a water seal
  • Like? Help yourself!
  • For all the details about smoking at home and about the smokehouse itself, as well as other recipes, see HERE


Tanyulya
Hraaaavitsya !!! I like the fish very much !!! So you say sooo .... try to do it.
Lenok, super!
Lasunya
Oooh, the lady of my stomach surrender, agree to fffsyo
sir
Linen along the way you are with Schumacher between the piles the fish was smoked so chtoli to understand ?! My eyes would not see all this, my weak heart cannot stand it, my nerves are playing pranks after everything I saw and in general a psychiatric hospital is on its way
SchuMakher
Responsibly declare - DELICIOUS, DUMP BASHKA !!!!
RybkA
Krutaaaaa Masha was lucky
Kisena
Flax, in a pressure cooker smokehouse can you make such a delicious treat?
VipVovan
Super male snack !!!
Elena Tim
Quote: Tanyulya
Hraaaavitsya !!! I like the fish very much !!! So you say sooo .... try to do it.
Lenok, super!
Yeah, Tanyul, try it, it's delicious! Somik was a pleasant surprise, even though I don't like him.
Elena Tim
Quote: Lasunya

Oooh, the lady of my stomach surrender, agree to fffsyo
Well Duc come on, roll up the identity, once a consonant to fffse. I'll feed your gray cat's face with fish too!

Quote: sir
Flax on the way you and Schumacher smoked the fish between the pots so chtoli understand ?!
Nope, I prepared everything in advance. So we just tryndel!

Quote: RybkA
Krutaaaaa Masha was lucky
Of course I was lucky, Lenus! Still would! Schaub I lived like that! (Masha will come running to speak).
Elena Tim
Kisena
Natul, of course you can! The girls cook. Only you need to look at the cooking time in that topic, because it will be different from mine. The main thing here is not to overexpose the fish.
Kisena
Lenochek, thanks! Tomorrow I'll run for fish and meat (this is about another Temko)! Take care of yourself! And then there is half past five in the morning, and she is still doing righteous deeds!
Chef
Yes, this thing, apparently, is correct, since it can rehabilitate even not the most successful fish (I mean catfish)
I look, soon with a light hand Elena Tim a smokehouse with a water seal will become more popular than the Miracle Grill gas
Elena Tim
Quote: Chef
Yes, this is probably the right thing to do, since it can rehabilitate even not the most successful fish.
And so rehabilitated that my husband was again going to buy catfish! Imagine how convenient it is - no need to bother looking for the "right" fillet! Take what you eat and throw it into the "miracle pot"! The exit is a delicacy!
Tatunya
I kind of learned how to smoke a chicken, I decided to take a fish. She sent her husband to the store, and he brought the thorny-prickly sea bass.
As they could, they cleaned it, smeared it with salt, stood it for 2 hours (it happened), and sent the fish to the smokehouse.
And now it's time for tasting. Excellent fish, but I would like more smoked taste. What to add for smell and taste? maybe chips? I took 1 handful of alder, but there is also apple and pear.
Elena Tim
Ooooh, smoked bass! I will never forget how a neighbor, a fisherman, brought them almost in sacks and smoked them, and then treated us to them - it was delicious! True, his wife swore all the time - she should clean it.
Natalia, since okushki are smoked very quickly, and you want a more smoked taste, this can only be done by increasing the amount of wood chips. Never add any kind of chemistry like "Smoke" for a smoked flavor. Having on hand such a cool thing as a smokehouse, it is a sin to use chemical enhancers. Well, you probably know that yourself ... I just said so, just in case.
Regarding other types of wood chips, except for alder, I, unfortunately, cannot advise you. I myself have never bought wood chips, they always give it to me, and that's all - alder.
But they say that apple and cherry are softer in terms of taste and aroma, so I think if you need something more vigorous, then alder is just right. Just put in more.
In any case, no matter who and whatever tells you, until you try it yourself, you will not know what is best for you.
Tell me, how much fish did you have and how long did you smoke it?
Tatunya
Elena, thanks for the chip advice. I'll try to follow. once I put in more, I have not used chemical aromatizers for a long time, although I had such an experience at the dawn of my youth
There were 10 fish (a little more than 2.5 kg), almost 20 cm long. I put 5 pieces on the wire rack. Smoked for 30 minutes and cooled for 1 hour.
At 11 pm, the whole family ran to eat tasting In general, it will not be possible to pamper today's guests, they only have 2 fish left for tasting
Elena Tim
Quote: Tatunya
The fish consisted of 10 perches (slightly more than 2.5 kg), almost 20 cm long.
Definitely, there were not enough chips for such a quantity of fish. You need at least two handfuls here. Better - full.
It will turn out in!
Tatunya
There was a question
I wanted to smoke the mussels. They are certainly not fish, but they seem to be found in the sea
Someone can tell me how much to keep in salt, how long to keep in the smokehouse?
Elena Tim
Natalia, and mussels in shells or peeled?
If peeled, then you do not need to keep it in a salty solution, it is enough to lightly sprinkle it with salt (because they are already salty). Well, in time ... I would smoke them on the highest fire for 5 minutes (this is after the smokehouse has already heated up), and left to cool.
Tatunya
Peeled mussels.
Tomorrow I'll try to do
Elena Tim
Good luck!
Vinokurova
Quote: Chef
not the most successful fish (I mean catfish)
and, by the way, I really like smoked catfish .. it turns out well in an electric smokehouse (I haven't got a water seal yet)

but you, Timkina, I can bite you for beautiful photos (it hurts to eat right away)
Elena Tim
Quote: Vinokurova
By the way, I really like smoked catfish.
Yes, Chief was referring to my terrible catfish, which I almost threw away when I thawed it. And then she smoked it in the form of a roll and was stunned herself at how delicious it turned out.
Quote: Vinokurova
but I can bite you, Timkina
Bite, you can. My gophers eat me from morning to evening, I'm already used to it. So sho, you are welcome.
Mandraik Ludmila
Lenus, we have accumulated trout and mackerel in one sitting: on the lower grill of mackerel, on the upper trout. Poured somewhere 1.5 st. l.soaked chips and I also put water, so that there would be more steam, I was afraid of repeating a rubber turkey, smoked for 45 minutes. It turned out to be stunned ... as they say: "you can eat your mind." I didn't have time to take a picture, the guests ate everything.But my husband is now tormenting me with a question and told you to ask as our Guru, but how is it easier to wash everything, especially the gratings, because I entrusted such a difficult job to him
Elena Tim
Lud, I wash mine in the dishwasher. And before, when I didn’t realize that the smokehouse could fit into the PMM, I scrubbed it by hand - you won’t wish it on the enemy, to be honest.
Mandraik Ludmila
Lenochka, but after that, you don't need to wash the PMM itself from the smell?
Accomplishment
Girls, I have a couple-fisherman smoked on an aspen. Ches speaking, I don’t know, maybe there was simply nothing else suitable. The fish was delicious! The aspen should smoke well!
Mandraik Ludmila
We are the same on the aspen, we grow a lot of it
Elena Tim
Quote: Mandraik Ludmila

Lenochka, but after that, you don't need to wash the PMM itself from the smell?
I didn't seem to notice anything like that.
Soaps are always at 70C - everything was perfectly washed, and the PMM was clean.
Mandraik Ludmila
Lenochka, thanks! Boom to use PMM
Chef
Quote: Elena Tim
Yes, Chief was referring to my terrible catfish, which I almost threw away when I thawed
No, I was talking about the species itself
Elena Tim
Oh, well, tady oh.

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