Group: Members
Posts: 475
Member No.: 19120
Joined: March 09, 2021
Finally got around to smoking some cisco I caught this past winter in Temagami. Scaled and gutted, brined overnight with some aromatics. 180F-200F on the Weber over alder chips. About 4 hours until it was done, had some issues maintaining consistent smoke the first hour or so but after that it went fairly smooth. 1 chimney to start with 3 large pieces of charcoal added towards the end to keep the temperature up.
Group: Members
Posts: 475
Member No.: 19120
Joined: March 09, 2021
One thing I like to make with smoked fish is “rillettes”, very similar to a French pâté but the smoked fish and fat (butter) are combined over heat. Warming the flaked fish helps to break it down into more of a spreadable mixture. Close to equal parts unsalted butter to smoked fish in addition to minced garlic, shallot and fresh dill at the end. Just as good warmed up or cold:
Group: Members
Posts: 391
Member No.: 347
Joined: February 24, 2011
A similar spread preparation with Philadelphia cheese and blender omitting butter works well with smoked salmon, rainbow, whitefish or herring (or all of them combined).
Smoked Cisco, Clearing space in the freezer
