Mike at Ted's gave me a fillet of smoked Kokanee yesterday that was out of this world good--- thanks Smalma for the great eats--- couldn't lick the oil off my fingers fast enough.

JG -
Glad you enjoyed it - I considered smoked kokanee my "gold standard" for smoked fish. The only thing that tops kokanee IMHO is Columbia springers.

Have another batch going this morning; was commenting to my wife how "pretty" the racks of fillets looked - The best fish in the smoker equals the best product out!

Curt

Sounds like you have the smoking time down pat. Most I've had are over-done and end up on the dry side.

Curt's wasn't dry--- moist, oily and tasty.

Aren't they hard to roll and what kind of papers do you use?


Nothing like smoked kokes......


Fishy

thanks to Mike I was privileged to a sample as well. TOP NOTCH !!!
Time and temp???

Achewter -

My approach to smoked fish is really simple. First I start with the best fish (and kokonee are at the top of the list). Fortunately I have a live well in the boat so I can immediately bleed each fish, gut and gill them, rinse and into the ice chest. Immediately upon getting home I fillet the fish, pat dry and into a zip lock bag and into the frig they go. The result is the highest quality fillets I can get with virtually no blood anywhere.

I simply dry brine my whole fillets in a large (2 1/2 gallon) tuper ware container. A layer of fillets - meat side up cover with a heavy dose of salt (used to use rock salt but have gone to Kosher -don't need quite as much), repeat until out of fish or smoker will be full. I leave the brining fillets in the frig over night.

In the morning I hand rinse each fillet to achieve the desired "saltiness". This step takes a fair amount of time but the end result is a pretty consistent produce that is well worth the time. After rinsing place the fillets on the smoker racks (which I spray wiht non-stick) again meat side up. I give each fillet a liberal coating of brown sugar and usually add either a good sprinkling of lemon pepper or cracked pepper (I think the last batch I gave Mike had cracked pepper). Let stand for 45 minutes or so while the smoker is prepared.

I shoot for 165 degrees and on the typical day it takes 3 1/2 hours to finish a batch. Depending on the humidity, wind, etc that time can vary a bit. I usually check the progress of the fish at about hour 3 and adjust the smoking time and/or temperature as I feel is needed.

I typically use hickory chips though if you like a sweeter taste cherry or apple in the mix can be good. I found that the brown sugar is usually enough sweetness for most folk's tastes. I try to run 4 or 5 "pans" chips through the smoker though to be honest I doubt that anything after the first 3 pans add much to the flavor of the fish - but somehow not having a smoker producing smoke just doesn't seem right.

As I said it does take a bit of time but the end result is a nice consistent high quality produce.

Somethngsmellsf -
Give the pile of kokanee gear I have amassed I would say that the "paper" I roll them in are $$$$ -LOL

Curt

Somethngsmellsf -
Give the pile of kokanee gear I have amassed I would say that the "paper" in roll them in are $$$$ -LOL

Curt

Thats funny right there....


Fishy

Thanks Curt

no sugar in your brine! huh thats a first for me. Thanks for the info. Been a tuff year for me and Kokes. Starting to think the new boat is cursed. Seriosly thinking about taking out the old one to see if my luck improves.