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Best wood for smoking fish?

post #1 of 15
Thread Starter 
I've got some tuna, mahi and striper I want to smoke this weekend and want to try a new flavor smoke. I normally use hickory, but am growing old of the flavor. Any suggestions? Some suggestions on preparing the fish are also welcome.

post #2 of 15
I am by no means an expert but trying a combo of hard (maple) & fruit (cherry) woods may be a good start, also brine the fish a bit & let it develope a skin a skin in the frig before smoking. If you do a search you should find some pretty good info from the more experienced "smokers" on SOL
Not a bad idea to add in some pineapple & orange skins too? Just a thought ..
post #3 of 15
How about apple or combination of woods mentioned above. If you have a friend with some fruit trees, ask for the prunings. (it's about that time, coming soon!) Grape vines work nicely with stripers. I have also wrapped a 26# striper in grape leaves and vines before cooking on a bed of coals Delicious! Just some suggestions for experiments. Enjoy! Pawlie
post #4 of 15

Grape vines??? I gotta try that! How is it on ribs or Brisket?????

"Any time a man ain't fishin' he's fritterin' away his life." - Rancid Crabtree
post #5 of 15
Thread Starter 
Great ideas guys, keep them coming. How bout some ideas on a marinade or rub for the fish?
post #6 of 15
Hey Sudsy!
I come from a line of grape growers in southern France. Instead of weenie roasts, they do sardines (about 12" long) cooked over the grape vine prunings withfresh lemon and a nice loaf of French bread! I can't wait to experiment with grape leaves and try it on brisket. I just use the wild ones growing on undeveloped lots. Thanks!! Pawlie
post #7 of 15
I have been brining the fish overnight in a 50/50 salt and brown sugar mixture. I would experiment w/ different ratios because we all have our personal preferences for salt. You can add herbs to the brine as well. Before I smoke them I cover the fillets in black pepper, but you can definately add herbs too. I have been smoking them for about 3 hours using a mixture of apple and hickory woods. Though I once heard on a food show someone claim that the type of wood you use makes the most difference when you smoke something 5 hours or longer.
post #8 of 15
Alaskan Yellow Cedar
post #9 of 15
I noticed that the sardines I like are smoked over oak. Anyone with experience? What kind of oak? Or does it make any difference? What kind of fish is best with oak? Thanks. pawlie

[This message has been edited by pawlie (edited 10-15-2002).]
post #10 of 15
How about smoking it in Bambu wood??


[This message has been edited by Spigola (edited 10-15-2002).]
post #11 of 15
Alder Wood -- I had tuna smoked with alder -- awesome - not a strong taste but the best as far as I'm concerned.
post #12 of 15
Where do you guys normally buy this wood?

Bow to the Cow---Tight Lines and Screaming Drags!!!

Member #1666
post #13 of 15
I'm lucky enough to have a mulberry tree (and I mean a TREE) and crab apple trees in my yard. The further south you go the more likely it is to find one, check your neighbors yard...a good book will help you to identify one before all the leaves are gone. If there are apple orchards in your area they are likely to be pruning now...stop in and ask for their prunings. My experience is they are happy to have you cart it away. I have gotten cherry from neighbors and from "end cuts" from high end or "specialty" lumber yards or from cabinet / funiture makers. It's kind of funny, but each time I've run out of my mulberry and mulled taking off a branch mother nature has provided. Once it was a massive ice storm, another time snow, and the last time just enough wind to knock a good size branch down. If you get to Burlington for some odd reason I'd be happy to share...
post #14 of 15
Apple is one of my favorites but Hickory is also one. I would definately brine overnight.
Mixture of water, soy sauce, brown sugar, white wine, a drop or two of liquid smoke, same with tabasco, garlic & onion powder. Usually I get the wood from old orchards or Walmart. Soak the chips so they get wet and don't burn up as quick.
post #15 of 15
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