Recipezaar: Smoker,Seafood recipes

Smoke 'em If You've Got 'em...Salmon That is!

Sat, 04 May 2002 16:37:55 -0400

You have to plan ahead to make this but it's well worth the time and effort. It keeps well but never lasts long enough to have to worry about that! -- posted by CCinSC

yummy yummy smoked salmon

Sat, 25 May 2002 09:19:33 -0400

This recipe is from my friend Marie :o> and its way to yummy not to share! it's more "wet" then normal smoked salmon, so that makes it great on crackers, salads and just well, anything!! -- posted by cinderbear57

Don's Smoked Salmon

Mon, 15 Jul 2002 06:36:27 -0400

Multipurpose method of marinating salmon for the smoker. I particularly like it with fresh sockeye which we are lucky enough to be able to catch out of the Fraser River near our home. -- posted by Krissy-P

Indian Candy-Smoked Salmon

Sun, 08 Dec 2002 00:07:05 -0500

I found this recipe per the request of my daughter. Original poster is Dustin Koracvich. -- posted by DiB's

Smoked Fish

Tue, 25 Nov 2003 20:01:16 -0500

I learned this up in Kenai, Alaska from an old guy named Swede, who had spent 30-some summers up there salmon fishing (and smoking). It is great for salmon or any other fairly strong, oily fish! I've used it on salmon, tuna, and swordfish. Prep time include setting (drying) time. Double the recipe if budget and smoker size permits. -- posted by Toby Jermain

Chinese Twice Cooked Whole Fish (Or Fillets)

Sat, 17 Apr 2004 20:00:14 -0400

Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets. -- posted by Picholine

Smoked Salmon

Fri, 22 Oct 2004 20:00:40 -0400

My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker. -- posted by LadyYager

Smoked Salmon

Thu, 10 Nov 2005 16:03:00 -0500

Smoked Salmon with a light mustard and dill flavor. A great way to prepare salmon for a hot or cold meal. Some friends made this for us and my husband had to have the recipe! This made 6 small servings for us and prep time includes marinating time. -- posted by MommyMakes

Smoked Salmon

Wed, 01 Mar 2006 08:40:40 -0500

One of my husband's favorite things to cook is smoked salmon. This is our favorite, it is a very moist smoked salmon. Start soaking the wood chips while the salmon brines. Plan ahead by 2 hours. My kids love this, go figure! -- posted by MommyMakes

Camper's Fish Meal Packets

Mon, 08 May 2006 19:50:58 -0400

This recipe comes from Company's Coming BBQ cookbook. It is great for camping or BBQ at home. -- posted by Shirl (J) 831

Apple Cider Cured Smoked Salmon

Wed, 30 Aug 2006 19:17:14 -0400

Taken from the Food Channel's Best of Show, The Critic's Choice. Great flavors! -- posted by Sharon123

Smoked Fish ( Brine Recipe and Smoking Directions)

Tue, 08 May 2007 13:40:10 -0400

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8. -- posted by mama's kitchen

Southern Grilled Blackened Salmon

Sun, 27 Jan 2008 19:00:54 -0500

This is a knock out recipe I use to combine two of my favorite ways to cook salmon. I smoke it and blacken the salmon getting the best of both worlds. In a search to find a healthier way to prepare fish I found blackened seasoning. You can go to any super market, go to the spice isle, and find blackened seasoning. I want to encourage you to try out different spices to find the one that best suites your taste. My personal preference is Paul Prudhommes Magic Seasoning Blends Blackened Redfish Magic. -- posted by Chef Iron B

Smoked Salmon With Soy Sauce and White Wine

Tue, 12 Feb 2008 19:55:10 -0500

This recipe is dated from 1954 -- posted by TxGriffLover

Smoke Grilled Salmon Steaks With Seafood Rub

Tue, 12 Feb 2008 20:06:24 -0500

From the McNew estate in Pasadena, Texas in 1987 -- posted by TxGriffLover

Smoked Catfish and Crawfish Tail Spread

Tue, 12 Feb 2008 20:07:23 -0500

If you dont have a smoker to smoke your catfish filets, I have had some success with oven-smoke bags that you can get at the grocery store. These bags come complete with wood chips and instructions. Simply place your fish in the bag, and bake according to the directions. You can find crawfish tail meat already cooked and frozen in 1-pound packages in your supermarket freezer section. -- posted by TxGriffLover

Stove Top Smoker Apple Smoked Tuna Steak With Herbed Mayonnaise

Tue, 12 Feb 2008 20:08:49 -0500

For use in a Stove-Top Smoker -- posted by TxGriffLover

Stove Top Smoker Brined Salmon

Tue, 12 Feb 2008 20:13:06 -0500

This is not a difficult recipe to make, but it does require some advanced planning. You may wish to brine the fish the night before serving, setting it out to dry just before bed, and smoke it upon awakening. Brining and drying the fish prior to cooking creates a protective skin (or pellicle) on the outer surface of the fish. This film helps to hold in the moisture and provides a concentration of flavors from the brine. The brine basically consists of 4 cups liquid, usually water; a generous quantity of salt, usually some form of sugar, and additional ingredients to flavor the brine. If you have a larger quantity of fish, just make additional brine. Throw brine away after use. Select your brine, or make up your own, using the proportions suggested -- posted by TxGriffLover

Smoked Jamaican Shrimp

Wed, 13 Feb 2008 17:02:57 -0500

For use with a Cameron Stove Top Smoker. This recipe can also be applied to pork fillets about 1/2-inch thick in place of shrimp. -- posted by TxGriffLover

Stove Top Smoker Fish Fillets

Wed, 13 Feb 2008 17:54:19 -0500

This is from the Cameron's Stove Top Smoker Cooking Guide. Looking to eat healthier? Don't want to spend all evening in the kitchen? Try this recipe. You can substitute any inexpensive fish such as orange roughy for the catfish. To be used with a Cameron Stove Top Smoker -- posted by TxGriffLover

Allen Frey's Tuna Steaks

Wed, 13 Feb 2008 18:15:31 -0500

"The recipe that closed 1000 sales" From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Fish Jerky

Wed, 13 Feb 2008 18:22:23 -0500

This recipe is to be made using a Stove Top Smoker. From the Cameron Cooking Guide. Your smoker makes excellent jerky. -- posted by TxGriffLover

Anne Malone's Smoked Salmon Pate

Wed, 13 Feb 2008 18:22:28 -0500

This recipe is to be made with a stove top smoker. The recipe comes from the Cameron Cooking Guide. This was the first Stove top Smoker recipe to win an award. This great appetizer was the creation of Anne Malone of Colorado Springs, Colorado, and won the top appetizer at a major regional cooking competition. It is easy! -- posted by TxGriffLover

Stove Top Smoker Jamaican Smoked Shrimp Kabobs

Wed, 13 Feb 2008 18:25:18 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Use pre-made bottled jerk marinade or make your own. -- posted by TxGriffLover

Stove Top Smoker Beer-Brined Smoked Catfish

Tue, 19 Feb 2008 01:42:55 -0500

Cameron Stovetop Smoker Method-this recipe is to be made using a stove top smoker. Use this catfish to make Smoked Catfish Pate (see related recipe) -- posted by TxGriffLover

Stove Top Smoker Smoked Whole Trout

Fri, 21 Mar 2008 18:54:47 -0400

Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse out the body cavity well before smoking. From the cookbook, "Smokin'" -- posted by TxGriffLover

Smoked Trout W/Baby Greens & Horseradish Whipped Cream

Fri, 21 Mar 2008 19:28:40 -0400

From the "Smokin'" Cookbook. Trout and Whipped Cream? Once you taste this classic pairing from Eastern Europe the whole thing will make perfect sense. Match that combo up with an elegant little green salad dressed with lemon and olive oil and you have the makings of a four-star first course for your next dinner party. This recipe is intended to be made using a stove top smoker. -- posted by TxGriffLover

Eastern Shore Peel 'n' East Smoked Shrimp

Sat, 22 Mar 2008 16:09:17 -0400

From the cookbook "Smokin". This marinade is inspired by Old Bay seasoning-the favorite seasoning for crab or shrimp. If you prefer, forego the marinade and season the shrimp with Old Bay or your favorite seafood seasoning. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Barbecue Salmon Fillet

Mon, 24 Mar 2008 18:25:51 -0400

This recipe was created by my Grandfather about 30 years ago. It was originally designed to cook 10 0lbs of salmon but i have shortened the recipe to only make 1 lb. It is a recipe with many flavors. The edges of salmon are very sweet in nature. As you work your way further in towards the center of the salmon it becomes a much milder flavor. -- posted by Leferro

Grilled Clams With Garlicky White Wine Sauce

Wed, 23 Apr 2008 16:12:28 -0400

Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish! -- posted by mama's kitchen

Smoked Oysters and Bacon

Mon, 01 Sep 2008 03:11:01 -0400

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker. -- posted by Peter J

Basic Fish Cure (Bbq Rub)

Mon, 20 Apr 2009 00:53:50 -0400

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish. -- posted by JanuaryBride

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Smoked Poached Salmon

Sun, 19 Jul 2009 21:05:09 -0400

Salmon poaches in a foil wine boat and taking on the smokey flavor of wood chips in the barbecue. This is a family favorite from Sunset Barbecue Cookbook. -- posted by Julia Rodriguez