Author Topic: Smoked Halibut  (Read 2067 times)

Offline AlasKen

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Smoked Halibut
« on: August 04, 2015, 12:25:03 PM »
I had a first for me last night.  Had dinner with my son and daughter in law to eat some of the halibut they caught over the weekend.  While not an exact recipe I will relate the process.  It was different and very tasty. 

He fired up the smoker with some cherry wood.  When he had a nice smoke going took some small halibut filets from one of the chickens that was marinated it in teriyaki sauce and placed it on the smoker for about 45 minutes to an hour.  They were about an inch thick give or take with the skin on.    It looked dry on the outside and a medium brown.  Took it and finished it in the oven at 350 until it was just flaky, maybe 10 minutes or so.  It was flaky but still moist, just cooked.  No need for any extra dipping sauce such as tarter.  A nice smoky flavor and the smoking actually changed the texture from a typical baked fish.   I can't explain it other than it was different.  Since halibut has little oil I think it might be to dry if you smoked it completely but not sure.  We will probably try that next time.  It is definitely something I will fix again. 

Anyone have success smoking halibut?  How about canning?  My daughter in law made some pickled halibut last night and I snuck off with 3 jars.  Ken
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Offline jerry bark

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Re: Smoked Halibut
« Reply #1 on: August 07, 2015, 04:59:06 AM »
I think you are right that halibut is not oily enough to smoke well in a traditional smoked fish sense. The cooked in smoke approach seems like a nice idea to me.

Now pickled fish on the other hand is great I love to make pickled fish.

Any chance she would give up the recipe? I will post up mine for comparison, will have to go dig it out as I have not made any in a year or so.

Jerry
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