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dsa2780
05-23-2015, 06:06 PM
After grilling one up the other day, I decided to do smoke the male I caught the other day. Kept one fillet whole and cut the other into strips and chunks so it would dry out faster. I skinned the fillets and left most of the dark meat on the skin, then brined the fillets in cold salt water for 1 hour to remove the excess blood and slime. Rinsed them really good and then Followed Brickinthewall98's salmon brine recipe, just simple teriyaki for 24 hours, then glazed with some maple syrup and local Elk Grove honey while drying and forming the pellicle. Salt, coarse black pepper and into the smoker for 4-5 hours around 150-175 for the first 2 hours, then cranked up to 180-200 degrees for the last hour to dry the fillets out and dissolve a lot of the bones.

There are a few sets of bigger bones I just pull out, but the bulk of the small little ones just dissolved away while in the heat or can just be chewed and don't interfere with anything. Wish I had some crackers to make a dip out of it right now! Yeah, it's not quite salmon, but a really great tasting fish and after it dries out a bit, it has a good texture. I dusted mine with a bit of extra sea salt at the end.

So, this next week I'm going to devote a day to getting a limit, freeze a few for bait and smoke the rest in a huge batch to hold me over on healthy snacking food until I stick a salmon after the opener.


Bleed them before you think about taking them home. Your kitchen or fillet station will look like a murder scene if you don't. Bloodiest fish I've ever cleaned.

Just passing the info along since some guys think shad aren't worth the effort to cook. Believe me, they are.

https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/22298_873667769347004_8976834978118513183_n.jpg?oh =a07693aaa65c513384d2bfca0a95a675&oe=55BF3369




https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10985425_873667782680336_7769310850002013796_n.jpg ?oh=ce68f29763b5f3c4fb435d09d39264c6&oe=55FCD3D2



https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/1512478_873667806013667_2895616424251443083_n.jpg? oh=19980e30a9fddd1a94d507f3540b9459&oe=55F9529A




https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/11350672_873667829346998_2117049105808533848_n.jpg ?oh=4377d9adadf876f46a17aa4fcb553680&oe=55C7BED9

salmonid
05-23-2015, 08:30 PM
Good to see a delicious way to utilize the resource, dsa! Lookin' good.

We got into them a couple of weeks ago but just C&R them.

My brother wants to cold smoke some of them, so I'm also on the hunt to retain a few! The idea of cold smoking is that you can pull the bones out of the meat (at least that's the theory). I'm a little skeptical myself!

Best,

Brickinthewall98
05-23-2015, 09:14 PM
Working on my shad right now. They are in the brine

dsa2780
05-23-2015, 09:21 PM
Good to see a delicious way to utilize the resource, dsa! Lookin' good.

We got into them a couple of weeks ago but just C&R them.

My brother wants to cold smoke some of them, so I'm also on the hunt to retain a few! The idea of cold smoking is that you can pull the bones out of the meat (at least that's the theory). I'm a little skeptical myself!

Best,


I'm skeptical as well. Hot smoke the hell out of them!

Troutbead
05-24-2015, 10:41 AM
A lot of people smoke then can them. Their cats eat it up......

salmonid
05-24-2015, 10:53 AM
a lot of people smoke then can them. Their cats eat it up......

lol;)

BassJack
05-26-2015, 09:56 AM
My brother wants to cold smoke some of them

I would not cold smoke these fish. They have parasites. Temperature needs to be at least 160 degrees for 20 minutes. When I hot smoke fish I always finish off at 220 degrees for 30 minutes just to be safe.

Iverfish
05-27-2015, 07:00 AM
My Pops used to light smoke them with alder, then can them in 8oz jars. Lots of work, but...mmmm-good
And the bones just disintegrated!


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nvthis
05-27-2015, 07:01 PM
Nice! That meat is super white.