10 November 2015

• How To Smoke Fish…Successfully

“…the number one mistake people make when smoking fish is that they simply overdo it. Yes, you want a nice smoky overtone to the finished product, but you should still maintain the delicacy of the fish and not overwhelm it. Food that has been over-smoked is too dry and has a harsh, bitter aftertaste.

“A good digital thermometer is a crucial gadget for serious smokers. Your smoker should stay below 225 degrees, and the fish should not be cooked at a temperature higher than 150 degrees. Keep a keen eye on it toward the end of the process.…”

Please visit this link to read the full article: OnTheWater

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URL: http://connecticutsaltwaterfishing.com/

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