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For smoking fish equal amounts of charcoal are placed on two sides
of the kettle. Heat rises, reflects
off cover and kettle surfaces
to cook food above and below and all around like an oven.
You will need to purchase Weber charcoal rails and drip pans,
or use any shallow pan approximately
8 x10 inches.
Position charcoal rails on sides of charcoal grill with drip pan
between. Place an equal number of
briquettes on each side of the
rails. Ignite charcoal. Leave cover off until coals have a light
coating of ash
(about 30 minutes). Make sure both sides are burning
evenly. Sprinkle drained smoking chips (mesquite, hickory or alder,
etc.) evenly over both sides of coals and position grill in kettle.
Place prepared fish on
cooking rack on the grill centered over
the drip pan. Cover the kettle and baste with oil as recipe directs.
Put 4 qts. Water in large pan, add salt and stir until dissolved.
Soak chips in 2 cups water for 20 minutes. Drain and reserve to sprinkle over hot coals for smoking.
Arrange fish 1 layer deep in large flat pan, add salt water to
cover generously. Soak 40 minutes in
refrigerator. Drain fish
well, rinse with cold water, pat dry with towel. Using indirect
method, sprinkle
chips over hot coals. Brush fish with oil and
arrange skin side down on a rack on the cooking grill,
over drip
pan. Adjust dampers to maintain low heat. Cover kettle and smoke
fish, brushing with oil
every 10 minutes for 40 minutes or until
fish is golden brown and flakes easily with fork. Do not turn
fish over during cooking.
SMOKED SALMON With Chef Alberto's Seasoning as follows:
Sprinkle Chef Alberto's All-Purpose Seasoning over fish steaks,
fillets or whole fish. Let stand at room temperature for 1 hour.
Place fish on greased grill. Smoke-cook 45-60 minutes according
to size.
Brush with peanut oil. Use Hickory, Apple, Cherry or
Mesquite wood soaked in water for 2 to 3 hours.
Add 2 cups hot
water in water pan. (Preheat smokers with wet wood for 30 minutes.)
Combine ingredients in large crock or pot. Mix thoroughly.
Fish must be completely submersed during the brining process.
3-5 lbs. whole fish should be brined for
24 hours. 2-3 inch thick
steaks should be brined for 12 hours.
Remove fish from brine and wash thoroughly; hand dry. Smoke at
approximately 180 degrees for 8 hours
if whole fish; 4-6 hours
if steaks.
De-bone and remove skin from salmon. Soak salmon in salt bring
overnight; using a liberal amount of
salt. Rinse excess salt off
before using. Shred or dice fish. Place in bowl and chill. Dice
tomatoes. Place in
separate bowl and chill. Just before serving,
toss salmon and tomatoes together. Garnish with finely
chopped
onions. Place a few ice cubes in mixture to keep it moist and
cool. Serve with lemon slices.
Mix salt and sugar together and rub into both sides of fillets.
Sprinkle generously with dill, on both
sides of fillets. Place
fillets flesh side together, top to tail and tail to top in a
large shallow
pan (9 x 13 inches). Place a 5 lb. Weight on top
and refrigerate 5 days. Rinse, dry and slice very thin
on an angle
from the top of the fillet toward the tail.
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