Ingredients 60 ml (4 tbsp) olive oil 1 clove garlic, minced 2 ml (1/2 tsp) salt 0.5 ml (1/8 tsp) ground black pepper 30 ml (2 tbsp) lemon juice 120 ml (1/2 c) dry white wine 2 ml (1/2 tsp) …
Recipes: Fish
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Alder Smoked Snapper
Ingredients 60 ml (4 tbsp) olive oil 1 clove garlic, minced 2 ml (1/2 tsp) salt 0.5 ml (1/8 tsp) ground black pepper 30 ml (2 tbsp) lemon juice 120 ml (1/2 c) dry white wine 2 ml (1/2 tsp) …
Best Smoked Salmon (LOX)
After searching for various recipes for good LOX, I finally created this one which is a compilation of many I have heard of, tried and modified. Making good smoked salmon isn’t a mystery or a matter of luck; it’s a …
Bradley’s Famous Hot Smoked Salmon
Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat. Ingredients Cure (white sugar & salt – approx. ratio of 500 g (1lb) salt …
Chinese Red Pepper and Orange Smoked Salmon
Ingredients 2 Salmon boneless fillets; 2 -3 pound each 1 part coarse salt (or kosher salt) 1 part sugar Chinese red pepper (Szechuan or Sichuan pepper) 4 – 6 Oranges Cognac, or brandy Directions In a small bowl mix equal …
Cold Smoke Sockeye Salmon
Ingredients 1.8 kg (4 lb) fresh sockeye salmon (approximate) Meat cure 450 g (1 lb) salt 125 g (4 oz) white sugar Preparation Fillet two salmon so you have four fillets. Cut into sizes to fit on Bradley Smoker racks. …
Cold Smoke Steelhead
Ingredients 2.5 kg (5 lb) Steelhead fillets, skin on Marinade 60 g (2 oz) coarse ground black pepper Fresh leaves from 2 sprigs of oregano 120 ml (4 oz) molasses 120 ml (4 oz) gin 5 ml (1 tsp) Worcestershire …
Demerara Cured Smoked Gemfish
Ingredients Gemfish Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …
Demerara Cured Smoked Kahwai
Ingredients Kahwai Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …
Demerara Cured Smoked Trout
Ingredients Trout Fillets with skin on Brine Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a sprinkle of Garlic powder depending on taste requirements Smoking Method …
Excellent BRADLEY Smoked Alaskan Salmon
The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, and seasonings to develop your own. (A Spin-off from Bob Kitchen’s Incredible Recipe.) Brine Ingredients: 1 gallon …
Fish Sausage
Ingredients 5 lbs fish; deboned 2 Tbsp salt 1 cup ice water 3/4 cup corn starch 1 Tbsp powdered dextrose 1/2 Tbsp hot pepper flakes 1/2 tsp ground allspice 2 1/2 tsp ground anise seed 1 1/2 Tbsp corn syrup …
Indian Candy
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – they love it too! This process extends the amount …
Maple Cured Smoked Hapuka
Ingredients Sliced Hapuka fillets Bradley Maple cure Maple Syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and 85°C (150°F and …
Maple Cured Smoked Kingfish
Ingredients Sliced Kingfish fillets Bradley Maple cure Maple syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and 85°C (150°F and …
Maple Cured Smoked Salmon
Ingredients 1 large salmon fillet Brine: l litre (1 quart) water 125 ml (1/2 c) salt 125 ml (1/2 c) maple syrup 60 ml (1/4 c) amber or dark rum 60 ml (1/4 c) lemon juice 10 whole cloves 10 …
Maple Smoked Tuna
Ingredients 4 pieces tuna fillet – 2 kg (4 lb) cooking oil Marinade 15 ml (1 tbsp) dried dill weed 15 ml (1 tbsp) mustard seed 45 ml (3 tbsp) salt 5 ml (1 tsp) ground black pepper 125 ml …
Maple Smoked Tuna 2
The dark meat of the tuna will be pink even when it is fully cooked, and this meat will taste a little like cured ham. You may use any size of fish, or you may mix different sizes of tuna. …
Marlin Salami
There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked. In sausage maker’s jargon, dry curing has a special meaning; it means to dry raw sausage under controlled temperature …
Oak Smoked Salmon
Ingredients 5 kg (10 lb) salmon fillet 1 lemon 45 ml (3 tbsp) fresh dill, chopped fresh ground black pepper to taste Preparation Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the …
Pete’s Fish Smokin’ Wet Brine
This recipe will accommodate 7.5 kg (15 lb) of fish. It is important to make certain all the fish is covered with the brine/ marinade. Ingredients 125 ml (1/2 c) brown sugar 125 ml (1/2 c) coarse salt (non-iodized) 500 …
Roast Salmon Dinner
Ingredients 1 kg (2 lb) spring salmon fillets or salmon steaks 6 cloves crushed garlic 125 ml (4 oz) finely shaved fresh ginger root. 175 ml (6 oz) melted butter Seasoning (or lemon) pepper Salt Preparation In a small glass …
Salmon Jerky
Ingredients This makes seasoning for 5 lbs. (2.25 kg) of Sliced Salmon 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (5 ml) garlic powder 1 tsp. …
Simple Cold Smoked Salmon
OK – I admit it. Whitetailfan has no idea what good smoked salmon should taste like. I grew up with cows and pigs, and some other animals we never ate, but here in southern Alberta there was no “handy” salmon, …
Smoked Bacon Wrapped Cobia
Ingredients Vanilla Soy Milk Brown Sugar Hungry Jack Lite Syrup Tones Premixed Salmon and Seafood Seasoning Equal Cobia; fillets Bacon Toothpicks Directions Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, Tones Premixed Salmon and Seafood Seasoning and …
Smoked Fish
Cure Ingredients: 2 pounds of coarse salt 1 pound of brown sugar 2 tablespoons tender quick 2 tablespoons Garlic powder 2 tablespoons of Onion powder 2 tablespoons crushed Bay leaves Directions: Mix all ingredients in a container and add a …
Smoked Gravlax
Ingredients 2 one lbs. center cut Salmon fillets pin bones removed skin on. 1/2 cup white sugar 1/4 cup kosher salt, (substitute non-iodized table or pickling salt) 1 tablespoon coriander seed, just crushed 1-tablespoon white peppercorns just crushed. (Substitute black …
Smoked Red Snapper
Ingredients Red Snapper, filleted Marinade Vanilla Soy Milk Brown Sugar Hungry Jack Lite Syrup Tones Premixed Salmon and Seafood Seasoning Equal Seasoning Grill Mates Seafood Rub Brown sugar Directions Combine marinade ingredients. Stir until sugar is fully dissolved. Use enough …
Smoked Salmon or Trout
Fillets 3/4 inch (2 cm) thick – or less – can be processed faster than thick fillets, but don’t hesitate to use thick fillets if that is all that is available. If the whole fillets are too long to be …
Smoked Sesame Ginger Wasabi Salmon
If you love fish, well, even if you don’t love fish, you’re sure to love this smoked salmon recipe from Chef Ted Reader. Chef Reader walks us through how to make Smoked Sesame Ginger Wasabi Salmon that melts in your mouth. This recipes uses a hot smoke method with alder wood and cinnamon sticks. First, rub the salmon with some black pepper, then make the perfect blend of sauces, spices and brown sugar to baste your salmon. Place your prepared salmon in the Bradley smoker, then hot smoke your salmon for an hour. Half way through, baste your salmon one more time with the “special” glaze, and then remove the smoked salmon that will melt in your mouth. Watch the video, get the smoked salmon recipe and try it for yourself! Continue reading
Smoked Snapper & Kingfish
Ingredients 60 ml (4 tbsp) olive oil 1 clove garlic, minced 2 ml (1/2 tsp) salt 0.5 ml (1/8 tsp) ground black pepper 30 ml (2 tbsp) lemon juice 120 ml (1/2 c) dry white wine 2 ml (1/2 tsp) …
Smoked Trigger Fish
Ingredients Trigger Fish, filleted Marinade Vanilla Soy Milk Brown Sugar Hungry Jack Lite Syrup Tones Premixed Salmon and Seafood Seasoning Equal Seasoning Grill Mates Seafood Rub Brown sugar Directions Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, …
Smoked Trout
This recipe is for thick trout fillets that weigh approximately 2 pounds each, and are about an inch thick. If you are brining thinner fillets, reduce the brining time. This smoked trout makes a great Smoked Trout Spread. Ingredients: 5 …
Teriyaki Salmon Fingers
Ingredients 1 kg (2 lb) salmon fillets cut in 2″ strips (fingers) Limes quartered for garnish Marinade: 125 ml (1/2 c) light soy sauce 60 ml (1/4 c) unsweetened pineapple juice 60 ml (1/4 c) sherry 15 ml (1 tbsp) …