Cruisers Forum
 


Join CruisersForum Today

Reply
 
Thread Tools Rate Thread Display Modes
Old 12-01-2009, 20:38   #1
Registered User

Join Date: Dec 2008
Location: Seattle
Boat: TBD
Posts: 67
Smoked Fish Aboard?

We love to fish and smoke our catch. We have an electric smoker, but that is probably not wise to bring aboard a fiberglass sailboat in a marina. Our boat will have the standard a BBQ, an oven, stove, and microwave.

Have one of you brilliant salts figured out a repeatable method to smoke your catch on a boat?
__________________

SweetSurrender is offline   Reply With Quote
Old 12-01-2009, 20:44   #2
CF Adviser
 
Bash's Avatar

Cruisers Forum Supporter

Join Date: Dec 2008
Location: sausalito
Boat: 14 meter sloop
Posts: 7,260
If you're planning to hot smoke...

...you'll still need to freeze or at least refrigerate your fish once you've smoked it. That's probably the limiting factor on most boats, especially if you're catching fish in the 15+ pound range. It once again comes down to storage space.
__________________

__________________
cruising is entirely about showing up--in boat shoes.
Bash is offline   Reply With Quote
Old 13-01-2009, 21:47   #3
Registered User

Join Date: Dec 2008
Location: Seattle
Boat: TBD
Posts: 67
Agreed, but what if you actually do have some space? How would you actually accomplish smoking fish on board?

I'm not a very culinary gifted individual, so this is why I'm asking because I can't think of how it would be done. Bottom line, I'm trying to figure out the best method for the actual fish smoking on a fiberglass boat.

Has anyone here actually done it?
SweetSurrender is offline   Reply With Quote
Old 13-01-2009, 21:56   #4
Registered User
 
martinworswick's Avatar

Join Date: Sep 2008
Location: southern denmark
Boat: naver 29
Posts: 97
i smoke fish on the bbq by putting my shavings in tinfoil with slits in the top and putting the fish on a wire tray above the smoke for the desired time.
__________________
martinworswick is offline   Reply With Quote
Old 13-01-2009, 22:46   #5
Registered User
 
Stillraining's Avatar

Join Date: Oct 2008
Location: Puget Sound
Boat: Irwin 41 CC Ketch
Posts: 2,876
I know Martins system will work...because I have owned both a Little chief electric smoker and my current dedicated charcoal smoker.

The little chief takes 6 plus hours the charcoal 1+ hours...same texture same flavour..I would think the regulator on a gas BBQ would have to have a good low heat setting..and flair ups would have to be controlled with a good shield..Is that true Martin?
__________________
"Go simple, go large!".

Relationships are everything to me...everything else in life is just a tool to enhance them.
Stillraining is offline   Reply With Quote
Old 13-01-2009, 23:10   #6
Registered User
 
martinworswick's Avatar

Join Date: Sep 2008
Location: southern denmark
Boat: naver 29
Posts: 97
yes it can be done that way, but a chef told me(i hope i get this correct) that its better to get the woodchips really smoking on high and get the desired amount of smokiness into the fish(or meat or whatever you like) then remove the chips and keep the bbq on low until cooked through. i have a hotplate with a wire shelf above it which works good and prevents flare ups.

i'm assuming we are talking about hot smoking rather than cold, i wouldn't be able to keep the heat low enough to cold smoke in my bbq.

hope you can follow what i'm trying to say here, not sure i've explained it well enough?
__________________
martinworswick is offline   Reply With Quote
Old 13-01-2009, 23:15   #7
Registered User
 
Stillraining's Avatar

Join Date: Oct 2008
Location: Puget Sound
Boat: Irwin 41 CC Ketch
Posts: 2,876
Im with ya...Some have complained their BBQ's are blow torches is why I mentioned it.
__________________
"Go simple, go large!".

Relationships are everything to me...everything else in life is just a tool to enhance them.
Stillraining is offline   Reply With Quote
Old 14-01-2009, 03:18   #8
Registered User
 
Greenman's Avatar

Join Date: May 2008
Location: Halifax NS
Boat: '75 Hunter 27 SD
Posts: 178
Images: 76
LIKE THIS?



or

__________________
1348 Days to retirement and counting down. Thats only 824 working days!

My club www.SYClub.ca
Greenman is offline   Reply With Quote
Old 14-01-2009, 09:13   #9
Senior Cruiser
 
Lancerbye's Avatar

Cruisers Forum Supporter

Join Date: Mar 2007
Location: Ladysmith,BC, Vancouver Island , Canada
Boat: Lancer 44 Motorsailer
Posts: 1,757
Images: 32
Love the above cartoon, but the barbeque method works well. I like sockeye salmon hot smoke on the BBQ. Marinate it in the fridge overnight after having sprinkled a heavy amount of corse salt sugar mix (ratio varies with taste). Place the fillet of salmon( skin on and on the bottom side) on an elevated grill. Place a small pan of comercially sold smoking chips (Pan is small heavy foil chinese food take out pan) placed on the grill that is normally used for steaks. The fillet should have been washed and dried first and allowed to set up for a half hour.Cook and smoke (usually three pans worth) until nice medium to dark brown glaze is formed on top. Allow to cool or eat hot. mmmm
__________________
The basis of accomplishment is in never quitting
Mengzi Meng-tse
Lancerbye is online now   Reply With Quote
Old 14-01-2009, 09:45   #10
Moderator
 
cabo_sailor's Avatar

Cruisers Forum Supporter

Join Date: Mar 2008
Location: Tarpon Springs FL
Boat: Cabo Rico 38
Posts: 1,905
If I might suggest ... look into the Cameron stovetop smoker. Two sizes (I have both) and they work very well. Plus the smoker can be put to use for other cooking chores.

Camerons Professional Cookware

Rich
__________________
cabo_sailor is offline   Reply With Quote
Old 14-01-2009, 11:16   #11
Moderator Emeritus
 
David M's Avatar

Cruisers Forum Supporter

Join Date: Sep 2007
Location: San Francisco Bay
Boat: research vessel
Posts: 10,150
Its a good thing for the fish that they dont have lungs.
__________________
David

Life begins where land ends.
David M is offline   Reply With Quote
Old 14-01-2009, 11:26   #12
Registered User

Join Date: Oct 2008
Location: STL MO
Boat: we don't need no steenking boat-we walk on water...
Posts: 51
Dooood, where do ya get papers that size?
__________________
Ignorant enough to be dangerous and smart enough to know it.
Guzzi is offline   Reply With Quote
Old 14-01-2009, 11:29   #13
Senior Cruiser
 
S/V Antares's Avatar

Cruisers Forum Supporter

Join Date: Sep 2007
Location: Annapolis, Bahamas
Boat: 1983 Gulfstar 36
Posts: 1,249
Images: 1
We fish in the Queen Charlottes and have always brought home a lot of fish. For smoking smaller fish I use our BBQ grill with wood chips and one of the little heating elements used to heat up a cup of coffee. It keeps the chips hot enough to smolder jusy spritz them down with water if the get too hot and light off. . We hot smoke after brining and baste with real maple syrup. Take a slab to a dock party and you will have people begging.

"Smoke um if you got um men"
__________________
Will & Muffin
Lucy the dog

"Yes, well.. perhaps some more wine" (Julia Child)
S/V Antares is offline   Reply With Quote
Old 14-01-2009, 22:17   #14
Registered User

Join Date: Dec 2008
Location: Seattle
Boat: TBD
Posts: 67
Quote:
Originally Posted by martinworswick View Post
yes it can be done that way, but a chef told me(i hope i get this correct) that its better to get the woodchips really smoking on high and get the desired amount of smokiness into the fish(or meat or whatever you like) then remove the chips and keep the bbq on low until cooked through. i have a hotplate with a wire shelf above it which works good and prevents flare ups.

i'm assuming we are talking about hot smoking rather than cold, i wouldn't be able to keep the heat low enough to cold smoke in my bbq.

hope you can follow what i'm trying to say here, not sure i've explained it well enough?
It makes sense, thank you. Do you have any advice for making salmon jerky on board? I'm thinking that would be yummy too.

Another one I was thinking about was if it would be possible to consider canning fish as well, but what system is best used on a boat? I'd think that all those glass jars would be an issue, but I'd like to hear if someone might have done this successfully.
SweetSurrender is offline   Reply With Quote
Old 14-01-2009, 22:34   #15
Registered User
 
gitarwmn's Avatar

Join Date: Dec 2008
Location: Seattle
Posts: 12
Send a message via ICQ to gitarwmn Send a message via Yahoo to gitarwmn
The is great advice. I'm wondering if anyone has every tried canning fish? I found a recipe online for canning salmon. It looks really simple but how is it on a boat?

gitarwmn
__________________

__________________
gitarwmn

http://gitarwmn.blogspot.com/
gitarwmn is offline   Reply With Quote
Reply

Tags
fish, smoke, smoker

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Catching Fish alexleclainche Families, Kids and Pets Afloat 54 05-12-2009 12:19
Fresh Fish jessica Fishing, Recreation & Fun 28 08-05-2009 21:16
Fish Bibble? Jack Long The Library 4 05-06-2008 08:44
BIGGEST FISH Keegan General Sailing Forum 17 23-10-2007 08:42



Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -7. The time now is 03:28.


Google+
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Social Knowledge Networks
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.

ShowCase vBulletin Plugins by Drive Thru Online, Inc.