Smoked Striped Bass
346 views·4 replies·by Snapprhead27
So I finally was able to give this a go. Think I went just a bit much on the salt. Not overwhelming, but just enough to pick up on it. I was very happy with the way it turned out. Thanks @cany and @Chinacat for the help with this. Only had it sit in brine for Little over 2 hours. Started with a temp of 165* to get a nice smoky flavor into the fish. After about 2 hours I bumped it to about 225*. I pulled the fish when I had internal temps of 142* and the fish was pulling away nicely.
Captain4,988 postsSince 2020
So I finally was able to give this a go. Think I went just a bit much on the salt. Not overwhelming, but just enough to pick up on it. I was very happy with the way it turned out. Thanks @cany and @Chinacat for the help with this. Only had it sit in brine for Little over 2 hours. Started with a temp of 165* to get a nice smoky flavor into the fish. After about 2 hours I bumped it to about 225*. I pulled the fish when I had internal temps of 142* and the fish was pulling away nicely.Looks like a great 1st attempt Matt!!
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Well done
CommodoreOriginal Crew7,060 postsSince 2018
So I finally was able to give this a go. Think I went just a bit much on the salt. Not overwhelming, but just enough to pick up on it. I was very happy with the way it turned out. Thanks @cany and @Chinacat for the help with this. Only had it sit in brine for Little over 2 hours. Started with a temp of 165* to get a nice smoky flavor into the fish. After about 2 hours I bumped it to about 225*. I pulled the fish when I had internal temps of 142* and the fish was pulling away nicely.Nice job looks great
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AdmiralOriginal Crew40,955 postsSince 2018
For future... what's some storage ways and how long does it keep in fridge?
Captain4,988 postsSince 2020
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