Fish & Shellfish, Grilled & Smoked by Karen Adler

Author:Karen Adler
Language: eng
Format: epub
Publisher: Harvard Common Press

FISH SMOKING METHODS AND TIMES

VERY SMALL, WHOLE FISH (SMELTS, HERRING, SARDINES) 30 to 45 minutes over indirect heat

STEAKS OR FILLETS

1 inch thick 45 to 60 minutes over indirect heat

½ inch thick 30 to 45 minutes over indirect heat

WHOLE FISH, ABOUT 2 INCHESTHICK

14 to 16 ounces 1½ to 2 hours over indirect heat

2 to 3 pounds 1½ to 2 hours, planked over indirect heat; 2 hours over indirect heat

SHELLFISH SMOKING METHODS AND TIMES

WHOLE LOBSTERS 10 minutes over direct heat; 20 to 30 minutes over indirect heat

LOBSTERTAILS If precooked (which we recommend), 1 hour over indirect heat

SHRIMP AND PRAWNS If raw, 35 to 45 minutes over indirect heat

If cooked,15 minutes over indirect heat

MUSSELS, OYSTERS, CLAMS Steam first, then smoke for 30 minutes over indirect heat

SCALLOPS 30 to 45 minutes, planked over indirect heat

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