Curing And Smoking Fish And Shellfish; Smoking Fish; Freshwater Fish; Saltwater Fish - Smokehouse Products Little Chief Operating Instructions Manual

curing and

smoking fish

and shellfish
It is important that we understand the difference between the smoking and the drying
portions of the processing cycle. In many cases, the recipes call for a total drying time of 6
to 12 hours or more, while saying, also, that the recipe calls for only 2 panfuls of flavor
fuel. This means that your smoker will only be "smoking" for about 2 hours, but the
product needs much more total drying time in the unit to complete the full curing cycle.
While your product may need, or be able to absorb, only so much of the smoke flavor, it
indeed needs much more drying time to bring it to the desired state of "doneness."
Smoking Fish
There are so many wonderful fish and shellfish available it seems a shame that we can't
deal with each of them in a very specific manner. Their delicate flavors lend themselves to
the light touches of herbs and natural sweeteners. The recipes that follow will give you
insight into the ways they can be deliciously prepared. Let's start with a list of some of the
fish with which our "Easy Cure" brine solution will work.

Freshwater Fish

Bass
Bream
Carp
Crappie
Catfish
Grayling
Kokanee
Musky
Perch
Pike
Shad
Sturgeon
Steelhead
Trout (all types)
Etc.
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Saltwater Fish

Barracuda
Bass
Bonefish
Bonita
Cod
Corbina
Dolphin
Flounder
Grouper
Grunt
Halibut
Herring
Mackerel
Mullet
Octopus
Pompano
Snook
Squid
Salmon (all types)
Tuna
Yellowtail
Wahoo
Etc.

Shellfish

Clams
Crayfish
Mussels
Scallops
Shrimp
Oysters
Etc.