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Thread: smoking black rockfish

  1. #1
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    Default smoking black rockfish

    Does anybody smoke black rockfish? If so, how is it? What do you use for brine & smoking time??
    Thanks

  2. #2

    Default

    I quit trying to smoke them...they stick to my lips and are hard to keep lit. Sorry..couldn't resist. Actually I did try them once and they were pretty good. Used about 1/4 cup each of uniodized salt and white sugar in about 1/2 gal water. Threw in a tsp of cayenne for some zip. Brined for 3 or 4 hrs. Rinse off and pat dry. Left mine on racks in fridge over night to form a good pellicle...helps keep them a little moist inside. Smoked for approx 5 hrs. but check often as smokers vary in heat output. If you chunk them up so the pieces are uniform in thickness you'll get a more consistent product. Good luck!

  3. #3
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    Default

    Anybody else have experience with rockfish?? I appreciate the input

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