STOVE TOP SMOKER FISH FILLETS
This is from the Cameron's Stove Top Smoker Cooking Guide. Looking to eat healthier? Don't want to spend all evening in the kitchen? Try this recipe. You can substitute any inexpensive fish such as orange roughy for the catfish. To be used with a Cameron Stove Top Smoker
Provided by TxGriffLover
Categories Catfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the fish fillets and pat dry. Squeeze fresh lemon juice over the fillets and season lightly with pepper and dill.
- Smoke-cook on medium heat for 15-20 minutes per pound. The fish will have a subtle earthy flavor.
Nutrition Facts : Calories 220.1, Fat 12.2, SaturatedFat 2.8, Cholesterol 74.7, Sodium 85.1, Carbohydrate 2.9, Fiber 1.3, Protein 25.1
STOVE TOP SMOKER SMOKED WHOLE TROUT
Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse out the body cavity well before smoking. From the cookbook, "Smokin'"
Provided by TxGriffLover
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
- Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
- Season the inside and outside of the trout generously with salt and pepper.
- If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
- Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
- Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
- Check the fish for doneness after 20 minutes.
- If the underside is considerably darker than the top after about 12 minutes
- of smoking, flip the fish and continue cooking.
- Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
- To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
- Lift off the skin from the top fillet or leave it on if you like.
- With the help of the knife, gently lift the top fillet free of the bones.
- Turn the fish over and repeat.
- Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.
Nutrition Facts :
STOVE TOP SMOKERS WAHOO FISH
Make and share this Stove Top Smokers Wahoo Fish recipe from Food.com.
Provided by Nermine
Categories < 4 Hours
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- first of all gut the fish trim tail and fins.
- rub with salt and soak in water for 30 minute.
- meanwhile make sure that the smoker is clean and dry.
- add 5 tablespoons of your favorite wood chips.
- dry the fish and line them on the smoker.
- put the lid on half way and put on medium heat.
- when the smoke starts to come out close the lid tighly and lower the heat.
- leave it for an hour or untill the fish is completly dry.
- prepare the dressing and drizzle over the smoked fish.
- serve it with some potato salad or pasta.
Nutrition Facts : Calories 395.4, Fat 41.2, SaturatedFat 5.7, Sodium 27947.5, Carbohydrate 8.5, Fiber 1.6, Sugar 1.4, Protein 1
HOW TO SMOKE FISH
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
STOVE TOP SMOKER SALMON FILLETS AND STEAKS
From the cookbook "Smokin". Serve the smoked salmon with just about anything from tender green vegetables seasoned with butter and toasted almond to a nice green salad. Use alder, cherry or maple wood chips.
Provided by TxGriffLover
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the smoker with wood chips.
- Place steaks on rack, and season with salt & pepper.
- Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
- Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Nutrition Facts : Calories 183.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 59, Sodium 277.1, Carbohydrate 0.1, Protein 19.9
STOVE TOP SMOKER FISH JERKY
This recipe is to be made using a Stove Top Smoker. From the Cameron Cooking Guide. Your smoker makes excellent jerky.
Provided by TxGriffLover
Categories Lunch/Snacks
Time 6h32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Start by mixing the water, sugar, salt and teriyaki marinade.
- Marinate the fish fillets for 4-6 hours, then rinse and place fillets on racks to air dry.
- When the fillets form a glaze and are dry to touch they are ready to smoke.
- Using the alder wood chips, smoke-cook on medium heat for 16 minutes per pound.
- Allow to cool before serving.
Nutrition Facts : Calories 302.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 124.7, Sodium 7954.4, Carbohydrate 15.3, Sugar 15, Protein 52.8
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