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Roger Murphy - Smoking Fish: Delicious Recipes and Step by Step Directions to Enjoy Smoking with Fish and Seafood

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Smoking Fish: Delicious Recipes and Step by Step Directions to Enjoy Smoking with Fish and Seafood: summary, description and annotation

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The ultimate how-to guide for smoking fish and seafood, use this complete guide to smoke all types of fish, seafood, tuna, trout and salmon. An essential cookbook for those who want to smoke meat without needing expert help from others. Offers detailed guidance obtained by years of smoking fish, includes clear instructions and step-by-step directions for every recipe.
Include such recipes as:
ALDER SMOKED HALIBUT IN WHITE WINE
CRUSTED SMOKED HALIBUT WITH SESAME MAYONNAISE
MUSTARD AND FENNEL RUBBED SMOKED TROUT
SMOKED SALMON MOUSSE APPETIZER
VODKA-BRINED FRESH WILD SMOKED SALMON
LOBSTER TAILS IN GARLIC BUTTER
MESQUITE SMOKED CRAB LEGS
LEMON SMOKED TUNA
MAPLE SMOKED TUNA
The book includes photographs of every finished meal, helpful tips and tricks on smoking fish, making BBQ and SMOKING MEAT to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked fish.

Roger Murphy: author's other books


Who wrote Smoking Fish: Delicious Recipes and Step by Step Directions to Enjoy Smoking with Fish and Seafood? Find out the surname, the name of the author of the book and a list of all author's works by series.


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Smoking Fish: Delicious Recipes and Step by Step Directions to Enjoy Smoking with Fish and Seafood — read online for free the complete book (whole text) full work

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Smoking Fish Delicious Recipes and Step by Step Directions to Enjoy Smoking - photo 1
Smoking Fish
Delicious Recipes and Step by Step Directions to Enjoy Smoking with Fish and Seafood
By Roger Murphy
Table of Contents INTRODUCTION - photo 2
Table of Contents INTRODUCTION - photo 3Table of Contents INTRODUCTION Smoking is generally used as one of the - photo 4Table of Contents INTRODUCTION Smoking is generally used as one of the - photo 5Table of Contents INTRODUCTION Smoking is generally used as one of the - photo 6
Table of Contents
INTRODUCTION
Smoking is generally used as one of the cooking methods nowadays The food - photo 7
Smoking is generally used as one of the cooking methods nowadays. The food enriches in protein such as meat would spoil quickly, if cooked for a longer period of time with modern cooking techniques. Whereas, Smoking is a low & slow process of cooking the meat. Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. This is flexible & one of the oldest techniques of making food. Its essential for you to brush the marinade over your food while you cook and let the miracle happen. The only thing you need to do is to add a handful of fresh coals or wood chips as and when required. Just taste your regular grilled meat and a smoked meat, you yourself would find the difference. Remember one thing i.e. Smoking is an art. With a little time & practice, even you can become an expert. Once you become an expert with smoking technique, believe me, you would never look for other cooking techniques. To find one which smoking technique works for you, you must experiment with different woods & cooking methods. Just cook the meat over indirect heat source & cook it for hours. When smoking your meats, its very important that you let the smoke to escape & move around.
CHAPTER-1 FISH
ALDER SMOKED HALIBUT IN WHITE WINE
TOTAL COOK TIME 1 HOUR 50 MINUTES INGREDIENTS FOR 8 SERVINGS THE FISH Fresh - photo 8
(TOTAL COOK TIME 1 HOUR 50 MINUTES)
INGREDIENTS FOR 8 SERVINGS
THE FISH
  • Fresh smoked halibut fillets (4-lbs, 1.8-kgs)
THE MARINADE
  • White wine cup
  • 2 garlic cloves, peeled and finely minced
  • Pinch of salt
  • Dash of freshly ground pepper
  • Butter, melted and cooled 6 tablespoons
THE SMOKE
  • Preheat a smoker to 22F (107C)
  • Alder wood chips work well with this recipe
METHOD
  1. For the marinade: Add the wine, garlic, salt, and black pepper to a shallow dish.
  2. Lay the halibut in the marinade and transfer to the fridge for 60 minutes.
  3. Remove the fish from the marinade, and gently shake to remove any excess.
  4. Place the fish fillets in the smoker and smoked for 45 minutes, or until they register an internal temperature of s14F (60C). The fish should easily flake when using a fork.
  5. Serve and enjoy.
BUFFALO TILAPIA SALAD SANDWICHES
TOTAL COOK TIME 5 HOURS 5 MINUTES INGREDIENTS FOR 4 SERVINGS THE FISH 3 - photo 9
(TOTAL COOK TIME 5 HOURS 5 MINUTES)
INGREDIENTS FOR 4 SERVINGS
THE FISH
  • 3 tilapia fillets
THE INGREDIENTS
  • Louisiana hot sauce, of choice 1 cup
  • 1 red pepper, cored and diced
  • 6 green onions, finely sliced
  • Miracle whip 1 cups
  • Louisiana hot sauce 2 tablespoons
  • 8 slices of bread
  • Lettuce, to serve
THE SMOKE
  • Preheat your smoker to 27F (13C)
  • Apple of alder wood chips are recommended for this recipe
METHOD
  1. In a bowl, combine the fish with 1 cup of Louisiana hot sauce. Flip the fish over, until they are evenly coated on both sides. Cover the bowl with kitchen wrap and transfer to the fridge for approximately 2 hours.
  2. Remove the fish from the marinade, and place them on your smoker rack.
  3. Place the rack in your smoker, and smoke for 2 hours, or until the fish register an internal temperature of 14F (63C).
  4. Remove the fish from the smoker and set aside to slightly cool before transferring to the fridge, to cool.
  5. Crumble the cooled fish into a bowl, and stir in the red pepper along with the green onions, whip and remaining hot sauce, until entirely combined.
  6. Evenly spread the tilapia salad mixture onto a slice of bread. Top with lettuce and arrange another slice of bread on top.
  7. Repeat this process with the remaining slices of bread.
CRUSTED SMOKED HALIBUT WITH SESAME MAYONNAISE
TOTAL COOK TIME 2 HOURS 20 MINUTES INGREDIENTS FOR 8 SERVINGS THE FISH - photo 10
(TOTAL COOK TIME 2 HOURS 20 MINUTES)
INGREDIENTS FOR 8 SERVINGS
THE FISH
  • Halibut fillets (3 -lbs, 1.36-kgs)
THE INGREDIENTS
  • Sesame seeds, toasted 1 cup
  • Coarse salt flakes 1 teaspoon
  • Vegetable oil 2 tablespoons
  • Sesame oil 2 teaspoons
THE MAYONNAISE
  • 4 medium-size egg yolks
  • Freshly squeezed lemon juice tablespoons
  • Sesame paste cup
  • Soy sauce tablespoons
  • Vegetable oil cups
THE SMOKE
  • Preheat your smoker grill to 22F (11C)
  • Pecan pellets are recommended for this recipe
METHOD
  1. Gently crush the sesame seeds along with the coarse salt.
  2. In a mixing bowl, combine the vegetable oil with the sesame oil. Brush the mixture over the fillets of fish.
  3. Evenly coat the halibut with the sesame salt and gently pat them all over the halibut.
  4. Place the halibut on the lowest rack of your smoker and close the lid.
  5. Smoke the fish for between 2- hours or until it flakes easily when using a fork and registers an internal temperature of 145F (63C).
  6. Next, prepare the sesame mayonnaise: In a food processor or blender, combine the egg yolks with the freshly squeezed lemon juice, sesame paste, and soy sauce. On high speed, in a slow, steady stream add the oil. As you drizzle in the vegetable oil, it will emulsify to create a thick and creamy mayonnaise.
  7. Serve the smoked halibut along with the sesame mayonnaise and enjoy.
DEMERARA CURED SMOKED GEMFISH
TOTAL COOK TIME 5 HOURS 10 MINUTES INGREDIENTS FOR 4 SERVINGS THE FISH 4 gem - photo 11
(TOTAL COOK TIME 5 HOURS 10 MINUTES)
INGREDIENTS FOR 4 SERVINGS
THE FISH
  • 4 gem fish fillets, skin on
THE INGREDIENTS
  • Demerara salt meat cure
  • Brown sugar, as needed
  • Garlic powder, as needed
THE SMOKER
  • Preheat your electric smoker grill to between 150- 200 F (65-93C)
  • Apple woodchips are recommended for this recipe
METHOD
  1. First, dry the fish at 14F (60C) without smoke until the surface of the fish is dry. This will take approximately 60 minutes.
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