Fish that are smoked at a high temperature will have a different taste than those smoked at a lower temperature. It is a known fact that the smell of smoked fish will linger in the air for hours, even after the fish is cooked. It also goes without saying that the texture of the fish will be different as well.
To that end, it is important to consider how long you will smoke your fish at a certain temperature. For instance, salmon will become tender when smoked at 100 degrees Fahrenheit for three to five minutes. However, the same salmon will be completely raw if you were to smoke it at a lower temperature for a much longer amount of time. This is why you should always use a food processor to chop up your fish before putting it on the grill or stovetop. It will ensure that every bit of its meat is cooked all the way through, no matter what you throw on the grill or stove top.
Table of Contents
The Ultimate Guide To Smoking Fish
If you are new to the whole concept of smoking fish, then it might be a good idea to follow this guide. It will teach you the basics of how to do it successfully, as well as give you some inspiration on how to make your fish taste extra crispy and delicious.
This article is for people who want to try out different types of fish and have a guide on how to properly prepare and cook them. We are going to assume you are using a whole fish in this guide, as it is easier to follow along. (If you are using fillets, you will need to consider how you are going to handle them before putting them on the grill or stovetop.)
The Necessary Equipment
Depending on what kind of fish you are going to use, you will need to get different equipment. You will need a minimum of two small containers, one to hold the fish while you are cutting it into portions and the other one to grind the fish in. (It is desirable to use ceramic or glass cooking vessels to avoid having to clean your meat processing equipment more often.)
To start cooking, you will need a grill. The best type of grill to use for this purpose is the vertical type. This is because it allows for easy and even heat distribution, as well as access to all parts of the fish. If you have any other type of grill, then it will be hard to keep track of which part of the fish is actually getting cooked and which parts remain raw. This is why almost all the fish recipes call for the use of a vertical grill.
Another important piece of equipment is a food processor. This is especially useful for people who are new to cooking since it makes prepping the fish much easier. The processing device will chop up your fish for you, so you do not have to touch it directly. It is also advisable to use this device before you start grilling, as the process of cutting up the fish will make it easier to handle once it is on the grill. Some people swear by their food processor so much that they use it for everything from chopping up their vegetables to making piecrusts to dusting their meat before cooking it. (A food processor is particularly beneficial for people who are vegan or vegetarian since it cuts down on the amount of dishes you have to cook separately.)
The Cleaning Process
When cooking any type of food, there will always come a point when there is excess cleaning to do afterward. This is especially true when smoking fish. After you pull the meat off the bones, there will be a lot of slimy bits that you need to cleanse from the inside of your equipment. (If you do not clean your equipment properly after every use, then it will become less efficient over time. So, be careful with this.) This is why it is recommendable to do some research on how to clean and maintain your smoking equipment effectively and thoroughly. (Even experienced chefs can find themselves struggling with this sometimes.) You can use many different methods to clean your equipment, but the most common ones are as follows:
- Use hot water and soap to clean large areas (like the outside of the grill).
- Spray the interior of the container with an alcohol-based spray to eliminate any excess oils before putting it away for later use.
- Dry clean the inside of the container with a cloth or paper towel.
- Do not use paper towels often, as they are not designed to be used many times before they become less efficient.
These tips should have taught you that there is more than one way to skin a cat (or a fish). If you do not mind getting your hands a little messy, then by all means, go ahead and try out some of these tips. However, if you must keep everything as clean and orderly as possible, then we recommend you opt for a vertical grill. This will make prepping and cleaning much easier and more enjoyable. You will also find that using a food processor to chop up your fish makes the whole process a lot less labor intensive. (You will not have to manually slice the fish many times to get the right portions.) It is also advisable to use these devices regularly for cleaning, as constant contact with hot water and soap will leave your utensils smelling delightful and fresh.