smoked fish/seafood site

[mudrunner]

here is a good smoking site that has the answer to all your fish smoking questions. it also deals with other ocean foods, and of course land based meats.

just a tip; australian hardwoods, (eucalypts) are not mentioned as varieties of wood suitable for smoking. the yanks use european type timbers. however, aussie hardwoods are fine. our whole smoking industry here in oz has used them for a couple of hundred years.......

also, no need to buy an expensive smoker. a lid on your barbie, and some woodchips in a pan will do.

annnndddd. the most important part of smoking, i believe, is brining. you will also find a section on this site.

http://forum.cookshack.com/eve/forums/a/frm/f/2101038883

[mudrunner]

another tip. when you find a brine recipe that looks ok to you...

if, after brining and smoking, the fish is too salty, or not salty enough, dont ajust the ammount of salt in the brine. just adjust the TIME that the fish is in the brine.

another....; when we smoke, we are smoking for FLAVOUR, not to cure the fish. so go easy on smoking times, it needs to taste good, not last forever.