Posted: 10/8/2009 6:40:19 AM EDT
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Question came up on a different thread about salting fish. We have:
1.) Soaked fish in a salt brine for several hours and a. placed the whole fish it in a smoker cooked it till it was done and ate it for supper. Lightly smoked the cat fish was excellent. b. smoked the whole fish overnight. Still need to refrigerate the fish but it is great with a sharp cheese and beer. c. soaked the fish fillets over night, laid it on the top rack of the smoker started and maintained a small fire, set smoker in sun and basically, smoke dried the fish. Placed the fish in plastic bags and ate it like jerky. d. we have also canned fish in the pressure cooker. We processed whole blue gills to see if the bones would get soft. They did but not soft enough to eat. We have also canned fresh water drum or sheep head. Filleted them, cut out the mud vein, cubed them and placed them in the jars to can. The "Tweeter" claims it makes better Tuna and noodles than tuna does. e. as an FYI if you want to air dry your fish and don't have a fire hang them at least 30' in the air, flies will not go that high. 2.) To make the salt brine––––dissolve salt in water until salt begins to precipitate out. Should float a potato at this point. We sometimes add garlic to flavor and saltpeter if we intend to keep the fish any length of time. 3.) to cook fish on the barbecue grill. melt a stick of butter, add a couple of table spoons of lemon juice, enough paprika to turn slightly red. Coat one side of fish and lay that side on grill, cook until almost done carefully flip fish after coating top side. Immediately coat cooked side that is up. Repeat one time. If you have Pam coat the grill before placing the fish on it.––––––good stuff. Any questions? |
