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?
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4 hours 40-140. Git R DoneIn 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
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Originally posted by Richtee View Post4 hours 40-140. Git R Done
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
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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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
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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.
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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
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Originally posted by Ronan View PostAgain 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.
In Ontatio ya ott be aight! Chance of an 80° day pretty slim I spose!
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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Originally posted by Mark R View PostI'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.
Drinks well with others
~ P4 ~
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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.
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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 thoughMade In England - Fine Tuned By The USAJust call me 'One Grind'
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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
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Originally posted by Ronan View Post(like visting Philly and going for a cheesesteak)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
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