A guy at work wants me to smoke some Tullibee. He caught them last weekend. Can someone help me on how to do this. The fish are whole. I have no idea where to start and I told him I would researh it before I told him to bring them over
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Smoked Tullibee
KCBS Competition team Bill-B-Que-Minnesota
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It is similar to whitefish but alot smaller. They average about 2lbs/eachKCBS Competition team Bill-B-Que-Minnesota
KCBS-CBJ
Cookshack FEC120
Yoder Kingman/Comp Cart
Weber Performer
Weber Smokey Mountain
Rocks Stoker WIFI
ThermoWorks Pro BBQ Kit
ThermoWorks Thermapen Orange
http://www.yodersmokers.com/
www.amazenproducts.com
https://www.facebook.com/pages/Bill-...8578881?ref=hl
I have a FaceBook page for our BBQ team Bill-B-Que
Please like the page if you would like so you may keep up with what we are doing
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I know the old Finlanders around here will clean them and pour course salt in the cavity let them sit for 24 hrs rinse them very well and smoke them for 24 hrs..I have never try this way of curing but I have eaten lots of smoked tullibee and it is excellentsigpicbrinkman pitmaster deluxe
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Hmmmm...... I really only have on hands experience with Salmon-Steelhead-Trout-Halibut & a few Perch/Sea Bass..... I would like to refer your question to some of the guys/gals that have experience with that type of fish..... If I were to take a guess, I would brine overnight in a salt/sugar/water mix as a base & add whatever else you felt fit it...... At the 2 lb+- range, I would not go heavy on the salt, as I think an overnight brine with a solution I would use for Salmon, etc. may be too salty in the end. Maybe 1/2 the amount of salt?..... Rinse lightly under cold water after brining, pat dry with paper towels & let dry a couple of hours (or about 1 hour with a fan running on it if available)..... before smoking.
I do not use any cure when I smoke/process fish in this way, but you may want to..... Some do & some don't..... I don't really have any clue about Tullibees & if they should require a cure? So that's up to you....
Smoke @ 160-180 degrees until done..... I don't test temps, just "doneness" by look & feel..... Hope this helps somewhat, if you don't get any better (other ) infosigpic
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Originally posted by Fishawn View PostHmmmm...... I really only have on hands experience with Salmon-Steelhead-Trout-Halibut & a few Perch/Sea Bass..... I would like to refer your question to some of the guys/gals that have experience with that type of fish..... If I were to take a guess, I would brine overnight in a salt/sugar/water mix as a base & add whatever else you felt fit it...... At the 2 lb+- range, I would not go heavy on the salt, as I think an overnight brine with a solution I would use for Salmon, etc. may be too salty in the end. Maybe 1/2 the amount of salt?..... Rinse lightly under cold water after brining, pat dry with paper towels & let dry a couple of hours (or about 1 hour with a fan running on it if available)..... before smoking.
I do not use any cure when I smoke/process fish in this way, but you may want to..... Some do & some don't..... I don't really have any clue about Tullibees & if they should require a cure? So that's up to you....
Smoke @ 160-180 degrees until done..... I don't test temps, just "doneness" by look & feel..... Hope this helps somewhat, if you don't get any better (other ) info
You are dead on Scott. Brine them, and actually use the brine Scott mentioned with Salt/Sugar/Water/other spices. Google works great for your kind of fish. I found 15 brine recipes for Tullibee when I looked. Then I have always smoked fish around 180 until they looked done enough for me. I like fish on the medium rare to medium side, so it's never been hard to just pull them when I think they're there. Good Luck~Don
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I pretty much am with Fish on this one... Give this brine a shot. Is my Gramps' recipe which he used for tulibees and whitefish...
Smoked fish brine
2 3/4 cups pickling salt
10 qts cold water-use good water
1 cup brown sugar
2 tbls garlic salt
Soak avg sized pieces 24 hrs, soak in fresh water 1 hour
Big thick pieces of fish, may require more time and smaller less. Once out of brine set on a rack with a fan blowing across fish til outside of fish dry, a coating will form on it called the "pellicle", is now ready for smoker. I also like to rub some brown sugar on the meat...
I smoke a bit on the hot side as well and when i got the color i want i get the temp up about 180 and smoke til meat starts to flake at the med thickness point. The residual heat will be enough to finish cooking the fish in the thickest parts.Charbroil SFB
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