Smoked Lingcod Quiche

Smoked Ling, Broccoli, Brie Cheese, shaved Oregon Black Truffle I harvested last month, home grown eggs and a little Half and Half dumped into a Whole Wheat pie shell and baked until golden brown and delicious.

STOP IT!!! Your are making my tummie rumble!

Can you make it again- exactly? Every time I create a masterpice like that, I can never do it again quite like the original!

Erik

Real men don't eat quiche!!


Unless you eat it all in one sitting of course..MMM, i would put a hurtin' on that...

So, How do you smoke your cod? i tried once but tried to fast smoke it like Salmon and it was pretty bad.. I can't recall if i dry brined it ot did it wet, but it turned out super salty. I think i brined it way too long.

Wow.. now that looks good. Master Chef PPaddler does it again.

Z

So, How do you smoke your cod? i tried once but tried to fast smoke it like Salmon and it was pretty bad.. I can't recall if i dry brined it ot did it wet, but it turned out super salty. I think i brined it way too long.

 Here's what I do.. or at least a bare bones overview

On one hand you have Salmonids/Tuna/Black cod,  aka "oily fish", and to some extent Sturgeon(which can go either way depending on what you want). Oily fish get a heavy on the sugar, light on the salt, dry cure for a decent amount of time 8 hours at the very minimum, more often closer to 12-16 hours.  Rinsing off the dry cure is optional.

On the other side of the coin, for decent sized Lings (30"+min) and jumbo Cabbies, not little dinkers or black rocks etc. as their fillets are just to thin to cure correctly and end up with a product I like.  Even then I only cure the forward 1/2-2/3rds of the big fillets as the tail section is too thin. They get a very short (25 min or less) dry cure that is heavy on the salt, light on the sugar.  Rising off the dry cure it mandatory.

It takes much more attention/practice to get the Ling to turn out well compared to an oily fish like salmon etc. For Lings etc. in the smoker there is a narrow window between underdone and overcooked/dried out same goes for how long its in the cure, 5-10 minutes to long on a thinner fillet can ruin it.  All my fish get smoked with split and dried bark on Alder  All fish are smoked low (120 deg or less) and slow with a burst of heat at the end to bring them up to temp.

Smoking brine:

Just remember 2 parts sugar to 1 part salt and you will never screw it up! Most folks get that back asswords!

You just then add whatever seasoning (garlic, onion, pepper etc) to taste.

Doesnt matter if its venison or fish it will turn out FANTASTIC!

Pesonally I like fruit wood for fish pork, and poultry (cherry or apple) and hardwoods for red meats (hickory, mequite, Alder, etc.). Yes, Alder is one of my favorites, untill if found citrus wood! but good luck finding that locally.

Oh... sorry for the hijack of the thread... I just take smoking a little too serious.

Erik