NZ Basic Fishing | Smoking Fish
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Hello and welcome to another video of basic fishing. In this video, I got to see and learn the simple and basic process on how to smoke fish. I've eaten many smoked fish before but never got to see how to process was actually done in person and it was cool to see how the smoking process works. It's a simple yet tasty way of cooking your fish.
Watch it in HD and watch it all the way to the end :)
Please like and subscribe for more upcoming fishing videos
Instagram: @nzbasicfishing
Music: By Andreas B. / asbsounds
just a small handful of manuka sawdust sprinkled on the bottom works perfectly for me
nothing better than smoked fish, particularly smoked trout as that's my targeted species for mine, great content here, and channel, nice to see another NZ fishing channel as myself, you have my subscription
thank you. still need to try smoked trout. tried smoked salmon b4 n it is gold haha of course gotta catch the trout first and so far hasn't been too successfu but hopefully more will come during the new season
@@BasicFishingNZ absolutely, keep up the great work because I'll be watching
haha thank you
Just got me smoker today! Now I know how to use it. CHEERS!
well done steve, looks amazing.
Classic kiwi " na its all good" !!! Loved the vid Haha
Yum🎣
If your fish is bitter try using less sawdust. Often that's the reason.
Thanks
Tks for the info!
You put brown sugar over and leave it for 30mins before e cooking then it comes out caramelised so good 😊
Cheers, thanks for that, reason I searched is my fish were a bit bitter...but I tried it hot, it did taste better cold.
Well..I learned a lot ..thx!!!
What annoying can't lights matches 🤫 love the smoking 🐟
Over smoked
They look delicious mate. I hope they weren't overdone or a tad dry. Bon appetit
they were great haha there weren't dry either which was gr8
Tino reka
Neat all right fullas👍
Thanks 👍
hey! can you help me? I smoked mackerel just like you did in the same smoker. it tasted like metho! i lighted the burner with metho. Do you know why this happened? was horrible had to throw out :(
oh thats interesting...... either could b cause the fish could have been really wet and steamed in the smoke? how big were ur fish?
@@BasicFishingNZ I dried the fish before and used tin foil to catch any liquids so it wouldn’t steam. Quite decent fillets. It’s a normal never used portable fish smoker, but I think maybe the fumes travelled up through the cracks around the sides maybe...
oh thats very odd..... i can't think of what could have went wrong..... maybe try a different method of curing the fish? (use salt and brown suger on the fish) think that could b one solution. how long did you smoke it for?
@@BasicFishingNZ yes I used salt and brown sugar the Brine was amazing. I did everything you did haha thanks for your reply though, great video!
another thing people also do i realised is that they pre smoke the smoker first when they get a brand new one. this helps to mask the metallic smell.
we would only use wood and coal cause the fumes of turb or any flammable liquid will seep into your meat😮
Awesome vid. Did you get to try the fish? I dont use that much wood chips but my fish tastes bitter on the sme type of smoker ?
yes i did. strong lemon flavor from the brime. oh really? damn thats no good
@@BasicFishingNZ yea im trying to figure out what the cause is. I heard mayb too much heat so next fish i might try portable smoker ontop of the bbq grill .
Man way to much saw dust would have tasted like poison. It seriously only needs a small amount of saw dust on the bottom
Chur
tin foil, saw dust, propane,no thanks.
Useless bro. Can't light a bloody match. Not the best tutorial for people.
Reult was great though once you got it sussed.
Oh well
I soaked my fish in a salt and brown sugar brine and then washed it in fresh water before smoking. But unfortunately it was too salty to eat. Have I done something wrong?
perhaps you added too much salt? or the wrong type of salt? wat type of salt did u use?
@@BasicFishingNZ hi, thanks very much for your quick response. I put 1 cup of iodised salt and 1 cup of brown sugar into 700ml of water. Soaked fish for 8 hours. Then washed fillets in fresh water and dried them before smoking.
i think next time u should add more water about a litre just to be safe
@@BasicFishingNZ thank you.
awesome man, makes me want to buy one of those simple smokers, i have a huge lpg powered one but this looks so simple
yea i know. basic yet so effective.