Smoking Cod

It's been in the smoker for about an hour so far. Looking good...

Apple and Alder wood...

3 different brines, and two different time periods.

Well see how it turns out this time.

You must be catch'n alot of fish to still have any around the freezer 6 months later!   If I lived closer to the coast, I'd be eating fish every day.  Catch one day, eat the next.   

Even my trout is dinner that night, or breakfast the next morning.  Never frozen.

Hells yeah!! and i can't eat that much fish everyday. Got's to have me a cheesburger once in a while.i give alot away to my friends and neighbors also. but got to freeze a good amount for the winter when you can't get out there for a month at a time...

So Roy, did you ever figure out a good method for smoked cod? How did your last batch come out?

Frying up the last of the Pacific City catch tomorrow.  Had some last week and it was great! Wasn't mushy at all. That China Rockfish sure is tasty.

Dave

Yea, It turned out pretty good. The trick is not brine it very long at all. 1-2 hours and use a little less salt. Made a sweet brine with brown sugar as the main ingredient that turned out real good, glazed it with a homemade orange sauce.

The soy/teryaki was ok, a bit salty. The Cod/Rockfish gets salty and dry real easy...


Didn't cold smoke it, gonna try that next time..