I have heard that if you want to smoke fish you need a smoker for
that, and a smoker for the rest of what ever you want to smoke...that
the smoker will retain the flavor of the fish, hence Q laced with
spanish mackeral? Any thing to this?
Thanks,
Tim

Tim wrote:

> I have heard that if you want to smoke fish you need a smoker for
> that, and a smoker for the rest of what ever you want to smoke...that
> the smoker will retain the flavor of the fish, hence Q laced with
> spanish mackeral? Any thing to this?

In short, no. I do fish, shrimp, oysters, scallops, all in the same
smokers that I do beef, pork and poultry. It's never been a problem
for me or my customers.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> Tim wrote:
>
>> I have heard that if you want to smoke fish you need a smoker for
>> that, and a smoker for the rest of what ever you want to smoke...that
>> the smoker will retain the flavor of the fish, hence Q laced with
>> spanish mackeral? Any thing to this?
>
> In short, no. I do fish, shrimp, oysters, scallops, all in the same
> smokers that I do beef, pork and poultry. It's never been a problem
> for me or my customers.

Customers?
--

Duwop wrote:

> Customers?

Yes. Catering, specializing in cured and smoked products, both direct to the
public and subcontracting with other caterers. Mostly the latter right now
because it's the busy season.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> Duwop wrote:
>
>> Customers?
>
> Yes. Catering, specializing in cured and smoked products, both direct
> to the public and subcontracting with other caterers. Mostly the
> latter right now because it's the busy season.

Had no idee, ty.


--

(Tim) wrote in message m>...
> I have heard that if you want to smoke fish you need a smoker for
> that, and a smoker for the rest of what ever you want to smoke...that
> the smoker will retain the flavor of the fish, hence Q laced with
> spanish mackeral? Any thing to this?

Fish, and in particular oily fish like mackeral, does leave
a smellier residue than some other foods. You can certainly
stink things up with a big load of fish. Then next time you
start a fire in your cooker, you may get some whiffs of a very
fishy-smokey smell. Does that mean the food will taste like
fish? Probably not. But if it does, you may need to clean
your cooker better.

-- Yip

Reg > wrote in message .com>...
> Duwop wrote:
>
> > Customers?
>
> Yes. Catering, specializing in cured and smoked products, both direct to the
> public and subcontracting with other caterers. Mostly the latter right now
> because it's the busy season.

Reg:
Ever smoke carp-have access to some big ones from a very clean stream.
They run from 5 to 20#. Thought I would soak them in a fairly spicy
brine mixture and then use a medium spice dry rub on them.

Suggestions appreciated.

"butch burton" > wrote in message
om...
| Reg > wrote in message
.com>...
| > Duwop wrote:
| >
| > > Customers?
| >
| > Yes. Catering, specializing in cured and smoked products, both
direct to the
| > public and subcontracting with other caterers. Mostly the latter
right now
| > because it's the busy season.
|
| Reg:
| Ever smoke carp-have access to some big ones from a very clean stream.
| They run from 5 to 20#. Thought I would soak them in a fairly spicy
| brine mixture and then use a medium spice dry rub on them.
|
| Suggestions appreciated.

During the depression my grandmother cooked carp in the oven. She first
removed the mud vein down each side of them and then soaked the carp in
milk overnight. She put it in the oven and basted it with butter and
honey. I don't know what temperature she used. Everyone that ate it,
liked it. My grandpa said that if she prepared the soles of his work
boots the same way; everyone would like the way they tasted too. ;-}
--
Jarhead

butch burton wrote:

> Reg:
> Ever smoke carp-have access to some big ones from a very clean stream.
> They run from 5 to 20#. Thought I would soak them in a fairly spicy
> brine mixture and then use a medium spice dry rub on them.
>
> Suggestions appreciated.

Sure. Scale and fillet them. I'd cut them into pieces but you could
smoke a whole fillet if you wanted.

I'd brine them for around 2 hours in a strong brine. Here's a basic one.
Feel free to add the herbs and spices of your choosing.

2 q water
1 C kosher salt
1 C sugar
2 T garlic powder

Air dry in the fridge until the surface is dry. You can use a spice rub
or just coat with a bit of oil. Smoke at 180 - 200 F just until it flakes
or a bit sooner if you like it on the rare side.

The sugar is a bit higher than I usually use on say, salmon or trout.
Carp can have a sort of muddy flavor depending on the water it comes
out of, and the extra sugar will help.

Here's an excellent source for more info on smoking fish

http://www.3men.com/threemen1.htm

--
Reg email: RegForte (at) (that free MS email service) (dot) com

(butch burton) wrote:
> Reg > wrote in message
> .com>...
> > Duwop wrote:
> >
> > > Customers?
> >
> > Yes. Catering, specializing in cured and smoked products, both direct
> > to the public and subcontracting with other caterers. Mostly the latter
> > right now because it's the busy season.
>
> Reg:
> Ever smoke carp-have access to some big ones from a very clean stream.
> They run from 5 to 20#. Thought I would soak them in a fairly spicy
> brine mixture and then use a medium spice dry rub on them.
>
> Suggestions appreciated.

Yeah! Keep outta my koi (carp) pond!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

wrote:

> Yeah! Keep outta my koi (carp) pond!

That's it. I'm coming over, and I'm bringing tartar sauce.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg > wrote:
> wrote:
>
> > Yeah! Keep outta my koi (carp) pond!
>
> That's it. I'm coming over, and I'm bringing tartar sauce.

WARNING: Don't worry about the dog. Owner is a homicidal maniac!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

wrote:
> Reg > wrote:
>> wrote:
>>
>>> Yeah! Keep outta my koi (carp) pond!
>>
>> That's it. I'm coming over, and I'm bringing tartar sauce.
>
> WARNING: Don't worry about the dog. Owner is a homicidal maniac!


I can see Nick coming home in 3 months to see little carp bones floating in
the pond, and his lime trees stripped bare.........

wrote:

> Reg > wrote:
>
wrote:
>>
>>
>>>Yeah! Keep outta my koi (carp) pond!
>>
>>That's it. I'm coming over, and I'm bringing tartar sauce.
>
>
> WARNING: Don't worry about the dog. Owner is a homicidal maniac!
>

Nick, you're quite the Renaissance Man. I want a koi pond
when I grow up!

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg > wrote:
> wrote:
> > Reg > wrote:
> wrote:
> >>
> >>>Yeah! Keep outta my koi (carp) pond!
> >>
> >>That's it. I'm coming over, and I'm bringing tartar sauce.
> >
> > WARNING: Don't worry about the dog. Owner is a homicidal maniac!
>
> Nick, you're quite the Renaissance Man. I want a koi pond
> when I grow up!

Don't cry. I just wanna grow up!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"Oncler" > wrote:
> wrote:
> > Reg > wrote:
> >> wrote:
> >>
> >>> Yeah! Keep outta my koi (carp) pond!
> >>
> >> That's it. I'm coming over, and I'm bringing tartar sauce.
> >
> > WARNING: Don't worry about the dog. Owner is a homicidal maniac!
>
> I can see Nick coming home in 3 months to see little carp bones floating
> in the pond, and his lime trees stripped bare.........

If I do, I'll know who ta look for!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/