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Old 12-09-2008, 11:51 AM   #1
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Default Wanted: recipe for smoked chubs

I have learned that the wood of choice for smoking chubs is Alder.
I have learned that-
Quote:
The smaller fish (chub) is usually a deep fresh water fish called a ciscoe. The larger one is smoked Rock Cod.

I found this site- http://www.foodreference.com/html/artsmokedfish.html
and learned the following-
Quote:
The following smoked fish are popular in North America – white fish, sable, sturgeon, trout, herring, mackerel, blue fish, eel, tuna, and salmon.

Great Lakes white fish yields a flaky and sweet tasting flesh; it is excellent when served with minced red onions and mayonnaise.
Chubb, is a much smaller fish, can be an excellent substitute.

Sturgeon - from Great Lakes is a delicately textured and subtly flavoured much-liked fish, albeit expensive.

Trout- generally smoked whole is excellent with a mild flavour and sensuous mouth-feel. Trout is hot-smoked and could be used in fish pÔtÚs or spreads successfully.

Quote:
Fish destined for smoking are first salted or cured. By far the most common type of cure is a wet cure – basically a brine consisting of water, salt, sugar and spices. Dry curing, in which coarse salt and sometimes spices are rubbed directly into the fish, is less common, because of its high labour cost and less uniform nature versus wet curing. Curing time can range from a few hours to a fortnight. Cured fish is rinsed and dried before smoking which can be hot or cold.

The hot method takes up to eight hours at temperatures as high as 185F, but generally 155 F (the internal temperature is kept at 145 F for at least for 30 minutes to kill pathogenic bacteria). During the process hard wood smoke (maple, hickory or fruit woods) is used. Smoking gives the fish a shiny yellow hue; the colour darkens as the smoking time is increased. Hot smoking yields a flaky texture similar to cooked fish which appeals to most North Americans.

Cold smoking on the other hand is done at approximately 80 F for 12 – 14 hours, and results in a raw-textured fish favoured by eastern Europeans and Scandinavians. Cold smoke yields a milder and natural tasting product.

These turds don’t tell me the seasonings they are using-
http://www.acmesmokedfish.com/retail/how.html

I'm still looking for an actual recipe for those oily chubs I get at the deli! I took an online course on how to search the internet at the senior center and thought I was doing great until I tried to find a recipe for smoked chubs.
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Old 12-09-2008, 07:20 PM   #2
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You and your oily, smelly, fishy things. Go ahead and ask her about her oyster stuffing, I dare ya! ROFL~
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Old 12-09-2008, 09:20 PM   #3
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My oyster dressing is the best. Would you like me to send some to you? There was a lot left over... I froze it to be able to savor again and again but for you I'd share and it would make it to you still frozen with the air temps we've got.

Gimme a smoked chub recipe.
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Old 12-10-2008, 09:10 AM   #4
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Blech. Bet my husband would love it.

I don't do fish, except catfish. Tuna only under duress. Oh, wait, sushi is almost as good as chocolate.

Okay. I don't do fish that tastes fishy.
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Old 12-10-2008, 10:52 AM   #5
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Gimme a smoked chub recipe! :eek:
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Old 12-10-2008, 02:28 PM   #6
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What's a chub? :P
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Old 12-10-2008, 10:08 PM   #7
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Quote:
The smaller fish (chub) is usually a deep fresh water fish called a ciscoe.
I've not seen them for sale around here and can't recall ever seeing them for sale but we have a friend of the family who brings me about 20 a year.

Now Gimme a smoked chub recipe!
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Old 12-11-2008, 12:00 PM   #8
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http://www.3men.com/smoked.htm#Basic...Smoking%20Fish

this one has some brine recipes.
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Old 12-11-2008, 01:27 PM   #9
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Neat recipe at the site you found for a smoked fish dip.

I was finally able to figure out what I was doing wrong searching. I was using the wrong words in the search engine. Needed to use how + to + smoke + fish rather than smoke/smoked + fish + recipe-
http://www.uaf.edu/coop-ext/publications/freepubs/FNH-00325.pdf
http://pubs.cas.psu.edu/FreePubs/pdfs/uk072.pdf
http://web1.msue.msu.edu/msue/imp/mod01/01600579.html
http://seafood.ucdavis.edu/Pubs/smoking.htm
http://www.extension.umn.edu/distribution/nutrition/DJ1087.html

assorted brines
http://www.3men.com/smoked.htm#Basic%20Instructions%20for%20Smoking%20 Fish
http://www.ochef.com/26.htm
http://recipes.suite101.com/article.cfm/smoked_fish_recipe
http://www.justsmokedsalmon.com/alderrecipes.htm

Very good how-tos above and I'm getting closer to finding that ever so elusive oily, smelly, fishy smoked deli type chub recipe but still no actual recipe providing the seasonings for it.
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Old 12-11-2008, 01:59 PM   #10
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when you find it you have to share! I had a room mate in college who grew up in Washington State. We all got a huge package of smoked salmon for christmas!

That almost rivals the shoebox full of baklava that my boyfriend got from his Greek aunt one Christmas.
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