Announcement

Collapse
No announcement yet.

Cold smoking cod question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Cold smoking cod question

    I bought some frozen cod filets from the grocery store and I want to cold smoke them for a few hours before I batter and deep fry them.Is it safe if I thaw them,don't brine them,cold smoke them under 100degress F for maybe 2-3hrs then batter them and deep fry them?

  • #2
    4 hours 40-140. Git R Done
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

    Comment


    • #3
      Originally posted by Richtee View Post
      4 hours 40-140. Git R Done
      I'm gonna differ with Rich here. It seafood, it spoil a lot quicker. 40° to 140° fine fer pook, chiggin, beef an such, seafoods gots a whole differrent set of bugs. If you can keep the temps under 40° be fine, otherwise I wouldn't go more than an hour. Ya might put the cod on a bed of ice fer smokin.

      Yes fish will spoil in an hour or so at 85°! Don ask how I know.

      Wanna test it, go put a shrimp out on the deck in the sun fer an hour, then smell it.
      Mark
      sigpic


      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

      Comment


      • #4
        Ya know..there’s a point there. Seafood does seem a bit more delicate. Just occured to me too... cod? Well, OK. Not a fish that comes to mind for smoking, but I guess it’ll be more like a flavoring eh.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          Again it's an Irish thing.It's one of the differences between Irish fish and chip and British fish and chips.At home all chippers (slang for fish and chip shops) have both fresh cod and smoked cod.If you look at my avatar that's a smoked cod and chips from my favorite chipper that I had last time I was home.

          Comment


          • #6
            Well then.. Erin go Braless...

            I did a fatty once called that for St Patty’s Day- heh!
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

            Comment


            • #7
              Originally posted by Ronan View Post
              Again it's an Irish thing.It's one of the differences between Irish fish and chip and British fish and chips.At home all chippers (slang for fish and chip shops) have both fresh cod and smoked cod.If you look at my avatar that's a smoked cod and chips from my favorite chipper that I had last time I was home.
              I'd be bettin the temp is not much of a problem in Ireland. Prolly salted a bit an cold house smoked.
              In Ontatio ya ott be aight! Chance of an 80° day pretty slim I spose!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

              Comment


              • #8
                Yeah my idea was to wait until we get a cold snap maybe somewhere between 5 and -4 Fahrenheit, and my smoker is made of thin steel and using a pellet tube for smoke.The other idea was to maybe only partially defrost the cod.

                Comment


                • #9
                  Originally posted by Mark R View Post
                  I'm gonna differ with Rich here. It seafood, it spoil a lot quicker. 40° to 140° fine fer pook, chiggin, beef an such, seafoods gots a whole differrent set of bugs. If you can keep the temps under 40° be fine, otherwise I wouldn't go more than an hour. Ya might put the cod on a bed of ice fer smokin.

                  Yes fish will spoil in an hour or so at 85°! Don ask how I know.

                  Wanna test it, go put a shrimp out on the deck in the sun fer an hour, then smell it.
                  Yup. I'm with Mark on this one. Seafood is delicate. I like the bed of ice idear.


                  Drinks well with others



                  ~ P4 ~

                  Comment


                  • #10
                    I gotta agree with Mark on the time---Wouldn't take too long.

                    Also I noticed whenever you look up Parasites in Fish, they always seem to use Cod as their example. I believe Long time Sub-Zero freezing or fully cooking destroys the worms.

                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

                    Comment


                    • #11
                      I'd bet the smoked cod in the fish and chip shop would have been cured/brined first.
                      Or at the very least smoked in some kind of walk in fridge setup.
                      As long as it's fresh and chilled while smoking I can't see any issues. This time of year - chilled isn't a problem

                      New one on me, Sounds good though
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



                      Comment


                      • #12
                        Wow this post came just in time for us to have our first 30 degree weekend and Snow.

                        Never really thought about deep frying after smoke...I need to get to Ireland .

                        Comment


                        • #13
                          Yeah a battered smoked cod with big chunky potato fries (chips) and some crispy bits(little bits of flaked batter) is some of the best eating you can have.There is a chain of fish and chips shops called Leo Burdocks and they do it better than anybody.Its one of the thing to do while visiting Dublin (like visting Philly and going for a cheesesteak)

                          http://www.leoburdock.com/ourmenus/ourmenu/index.html

                          Comment


                          • #14
                            Originally posted by Ronan View Post
                            (like visting Philly and going for a cheesesteak)
                            I’d try the cod. Screw the Cheezewiz philly thing
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                            Comment


                            • #15
                              Originally posted by Richtee View Post
                              I’d try the cod. Screw the Cheezewiz philly thing
                              X2!! I'm liking the cod gig! And yup. I never bought into the cheesewhiz thing. Snot on a bun...


                              Drinks well with others



                              ~ P4 ~

                              Comment

                              Working...
                              X