We decided to try smoking one of last weekend's haul
Just 30 minutes at 250 degrees
Look at the beautiful colouring the smoker gave the fish. This was pure white going in with a small amount of seasoning
I just adore the color!
It had a strong smoked flavour to it. Bringing to mind, the smoked kippers from the Isle of Man, of my childhood.
If I was to do fish in the smoker again I think I would use a lot less wood chips. It absorbed the flavour so much more than the robust meat of St Louis ribs and I think it would lend itself better to a more delicate flavour. Whereas I liked this experiment a lot, Patrick was not as keen as I.
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