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Discussion Starter #1
How many of you freeze your fish before smoking to kill potential parasites?

Im reading a bit from the ag extension and i dont do anything it says. They say bleed/gut/freeze immediately. I generally have them on a stringer for 1-2 hours, bleed and put on ice, gut when home that night.

They say smoke to 160 for at least 30 min. I smoke (and pan fry) to 140 and get it ofg the heat as soon as it is 140.

They say freeze to 0 or less for at least 24 hours. I try not to freeze.

Feeding these to a toddler and generally not from metro lakes, but i dont want to be doing something dumb or potentially dumb. Which precautions do/dont you take?
 

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I always finish the last half hour at 150-160, don't worry about freezing or not depending on my schedule.
 

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Meat temp or smoker temp? I smoke fish at 190 looking for an internal temp of 140
Smoker temp, never over 160 degrees.
I cold smoke for 3 or 4 hours them slowly bring up temp for another 4 or 5 hours depending on the size pieces and the last half hour st 160 any hotter and its ruined imo.
 

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Discussion Starter #7
Smoker temp, never over 160 degrees.
I cold smoke for 3 or 4 hours them slowly bring up temp for another 4 or 5 hours depending on the size pieces and the last half hour st 160 any hotter and its ruined imo.
What meat temp are you after? 160?
 

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I freeze, defrost in brine, then smoke at 190. I have never worried about parasites, I always go for texture and taste. Thanks for the food for thought though.
 

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I'm assuming your using some kind of salt brine to cure the fish, I use a liquid brine, i cup of salt (sea or rock salt works best) to 2 cups of brown sugar to a gallon of water. After cutting the fillets in strips, chunks or whole fillets depending on the size fish I brine for 12 hours, then dry with a fan for another 12 hours, I cold smoke for 3-4 hours then slowly bring the temp up (no more smoke) for 4-5 more hours and finish at 150-160. I never go above 160 smoker temp as that will cook the fish, if you see oil appear or the fish falls apart the heat was too high. If your worried about parasites you can freeze first but the salt brine cures the fish and kills the parasites.

Cold smoking for squaw candy is a different product that takes 3-5 days of drying with temps around 80 degrees.
 

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Discussion Starter #10
cool, thanks for the info. I do brine 1:1:7 - salt:sugar:water. I don't spend nearly the time on it that you do. usually brine overnight or for 4-6 hours (usually have small, whole trout) and dry in the fridge for 1-2 hours. thus far it has produced soft delicious fish. tried one similar process to 150 and it was a nice firm texture but also more dry than I'd want.
 
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