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Smoked Whiting

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  • Smoked Whiting

    Friend of mine caught a bunch of whiting (cod family but smaller - average weight of these fish would have been between 1 -2 lb - fillets probably between 2-4 oz) while on holiday in bridlington a few weeks ago. Headed, gutted and froze them and gave them to me lol (can't think why)

    Finally had the time and weather to deal with them yesterday.
    Fished (sic) the bag from the freezer - turned out to be one big frozen lump of fish.



    Rinsed and soaked in cold water till they seperated and thawed - changed water often.



    But you know it occured to me I'd never actually filleted a fish before.
    Always cooked the ones we'd caught more or less whole.
    Now Vlap, Erain & Cap Dan have permission to look away now (lol) I did my best. Some were better than others, some actually looked like they might have come from a fishmongers, others, did not
    But all in all Once I started using the big shun (sharpest knife) it went quite well.




    Threw all the 'fillets' (disclaimer: may contain bones) into a big foil tray drizzled some evoo on and mixed in well.
    Then I measured 1 1/2 tsp peppercorns, 1 tsp smoked paprika and 1 tsp seasalt. And reduced it to a fine powder in the magic bullet.
    Mixed in throroughly.



    Laid them out in trays in the smoker. Threw in a defrosted oven cooked fatty to reheat for supper (recommended) and a handful of my ribs for snacks while waiting :-)



    Total cook time was about an hour and a half - averaged around 200, with a light, oak smoke.



    They turned out really good. Cooked them till they were fairly firm as we intended them cold for sarnies :-)
    Strong peppery flavour from the rub and a great flavour from the fish.



    All in all a success and I'm now a semi-proficient fish filleter (yeah right) :-)
    Well I've got a better idea than I did the day before yesterday anyway lol
    Attached Files
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'




  • #2
    that looks great. we used to catch a lot of whiting in our nets & i always liked them fried in cornmeal & cayenne the next day w/ peppercorn ranch dressing & cheddar as a fish sammie
    brink vertical charcoal(the carp)
    18" old smokey charcoal grill/smoker
    cast iron Hibachi
    22" Kettle w/ "Smoke-EZ" styled riser extension
    & rotisserator
    12x7 wells cargo vending trailer(mods in progress)
    stuffer,slicer & more carp than i can fit in it...
    Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

    Blues-N-Cues Concessions & Catering
    http://blues-n-cuesbbq.com/
    my music recordings-
    http://www.reverbnation.com/rlcltd





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    • #3
      Looks and sounds great CA. Fileting fish takes practice. You'll get it.

      Maybe a fish taco? Never had one myself, but others like them.
      S-M Misfit #16

      If the women don't find you handsome, they should at least find you handy. ~ Red Green

      It's a shame stupidity isn't painful.

      GOSM Propane
      CharGriller Kamado Cooker "The Akorn"
      New Braunfels Bandera
      UniFlame Gas Grill
      Lil Chief

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      • #4
        Yeah, well Dave goes to bridlington alot and now we know how good whiting are - I'll be getting more for sure :-) And next time I've intsructed him to clingfilm them individually so we can experiment a bit more rather than having to do the lot in one go :-)

        Fish tacos sound good as do BnC sarnies - so musician, BBQ pro & commercial fisherman, Any other surprises ? lol
        Made In England - Fine Tuned By The USA
        Just call me 'One Grind'



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        • #5
          Wow the color of the finished fish looks great... Nice smoke!
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #6
            never have smoked bait before..but it does look good..
            sigpicWal-Mart shopping cart undergoing heavy mods.
            nano second fast camo titanium splash proof thermo pen


            need a larger spatula for early morning road kill removal.

            As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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            • #7
              CA.jpg I'm likin how ya done that fish! Nice!
              Sunset Eagle Aviation
              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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              • #8
                Alex,
                very nice, the fish looked like they were filleted by E, or Capt Dan real professional job there, you did great!
                The finished fish look delicious, nice smoke!
                Great post as ususal, thanks for sharing.



                The only one on the block with the super fastest turbo charged



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                • #9
                  the fish looked like they were filleted by E, or Capt Dan real professional job there
                  well I'm not going to take pics of the really dodgy ones Some looked like they'd been chewed up by a tiny shark.
                  But it's a lot easier than I'd expected - mind you whiting don't have a lot of small bones, so probably a good place to start :-)
                  The next batch will be better - plus I'm now more inclined to buy whole fish if I see them cheap and fillet them myself - so that's a good thing.
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #10
                    make sure they're really cold & firm-almost frozen when filleting them.
                    whiting have a lot of oils. thats why the flake apart easily.
                    brink vertical charcoal(the carp)
                    18" old smokey charcoal grill/smoker
                    cast iron Hibachi
                    22" Kettle w/ "Smoke-EZ" styled riser extension
                    & rotisserator
                    12x7 wells cargo vending trailer(mods in progress)
                    stuffer,slicer & more carp than i can fit in it...
                    Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                    Blues-N-Cues Concessions & Catering
                    http://blues-n-cuesbbq.com/
                    my music recordings-
                    http://www.reverbnation.com/rlcltd





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