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i never smoke any things before usually sun dried.I sun dried salted whole fishes 12" -15" about 3 day till they dried.Those sun dried fishes can keep for long time.Wondering can i smoke those fishes instead by using gas smoker.
I am successfully hot smoking trout fillet and would like to produce them with peppercorns added. Are they simply sprinkled on before smoking or are the peppercorns softened and added after smoking. If the latter, what is the process?
I am interested in smoking fresh catfish or whiteperch as a method of food preservation. The small book I have suggests you soak the fish in a briney solution then smoke the fish in hardwood smoke anywhere from four hours to four days depending on the size of the fish fillet. Have you ever done this? Any pointers?
I have been baking frozen fish at the recommended temperature, but noticed that it seemed not fully done. finally, I got an oven thermometer which read much cooler than the thermostat setting. I fear the interior of the fish was uncooked. Would freezing kill parasites?
For instance, to prevent the smoked fish from getting moistened up quick or to bring out mucor
I am really trying to lose weight. Just wondering what to do to lose as much as possible in a month.
Do you have to refrigerate vacuum sealed fish? It’s slowly smoked at a fairly low temperature. I’d like to send it to a friend who lives about 10 hours away.
It starts around noon. I don’t want anything heavy because I don’t want people and kids to fill up before the main course, which is fresh caught BBQ’d albacore. The sides dishes being served with the fish are white fish (not shrimp) ceviche, Sweet & Sour Zuchini dish, & Asian Cucumber Salad.
No drinks or desserts, just LIGHT stuff for people to snack on while waiting for the main course,