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Post by masterblast on Feb 24, 2005 14:34:22 GMT 12.75
If any one has a recipe to smoke Black Cod (sablefish) I sure would appreciate the information. My latest experiment turned out to salty, very strong smoke and to much spice.
Thanks All
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Post by Carter Northcutt on Feb 24, 2005 15:23:59 GMT 12.75
Smoked black cod ...nope, don't believe I'll even touch this one ;D
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Post by Paws on Feb 19, 2006 20:25:52 GMT 12.75
I'm lost aswell. Lots of things could have made it salty. Did it turn out dry as well?
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Post by Two Tales on Feb 20, 2006 5:44:25 GMT 12.75
Being a very oily fish you need to cut back on the amount of salt in your brine (the oils hold onto the salt)...also cold smoking in best for this fish which will give you a milder smoke flavor..also depends on the kind of wood used...alder, beach or maple will give you a mild smoke taste that, if cold smoke, will compliment instead of overpowering the fishes superb natural flavor that oak, hickory and some other super hard wood have a tendency to do...after the cold smoking, soak the fish in a pan or bowl of milk for an hour or 2..then grill it the same as you would any other fish....you can also serve it cold with crackers and cream cheese...
if you hot smoke it you'll need to soak it in water for a short period of time to allow the salt to leach out some...
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Post by Bro. Freddie on Feb 20, 2006 7:07:43 GMT 12.75
I'm still wondering how you would light a cod? Also does it come with a filter? ;D
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Post by Toby Benoit on Feb 20, 2006 15:34:25 GMT 12.75
Is it as hard as smoking mullet? Because I always have a heck of a time keeping the rolling papers wet. ;D ;D
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Post by Rich on Feb 20, 2006 15:46:51 GMT 12.75
You guys are waaaaaaaaaay too funny. LMAO
Rich
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Post by Paws on Feb 20, 2007 1:47:42 GMT 12.75
All the recipes I can find seem to cater to the heavy salt in the cod. Looks like if you like code you like salt. Bow to the crowd and use it sparingly, in salad, or learn to love the greasy/salty thing!
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