Smoking food Was: Fishing and camping

[Magilla]

This years camping preparations has seen the
introduction of a fish smoker.

This, initially, looked like a good idea. Apparently
the fish tastes great according to a mate who
tried it out on some mullet, IIRC. He said the
smoking / cooking was a very quick process.

I'll introduce a handy URL at this point -
http://www.fishsa.com/smokefsh.php

It states that "species high in fat (oil) such as
salmon and trout absorb smoke faster and have
better texture than lean fish, which tend to be
dry and tough after smoking".

So my mate trying out his mullet fillets seems
to have struck some beginners luck.

But the webpage goes on about smoking
stuff for X number of days. And brine? I ( we )
just want to eat what we catch. Fresh fish in a
smoker then down the hatch with some cold
beer ....

According to BBQs Galore, fish smokers require
sawdust rather than wood chips. The smoker
unit itself came with a packet of sawdust so who
am I to argue?

Anyways, I've bought a packet of Mesquite and
a packet of Sheoak. The packets state that they
are ideal for smoking fish, meat, shell fish, poultry.

Also bought a packet of Mallee Wood. It didn't
state it was ideal for anything at all.

There was no Hickory available at this particular
store. This wood variety seems to be the most
common wood used for smoking but it's not
listed as favourable for fish. "Sweet to strong,
heavy bacon flavour. Good with pork, ham and
beef."

Is there a fish smoker out there that is cancer
free and can provide some guidance?

[Phred]

Post by Magilla
This years camping preparations has seen the
introduction of a fish smoker.
This, initially, looked like a good idea. Apparently
the fish tastes great according to a mate who
tried it out on some mullet, IIRC. He said the
smoking / cooking was a very quick process.
I'll introduce a handy URL at this point -
http://www.fishsa.com/smokefsh.php
It states that "species high in fat (oil) such as
salmon and trout absorb smoke faster and have
better texture than lean fish, which tend to be
dry and tough after smoking".

Old fishing mate of mine used to use mackeral in his smoker and it was
*delicious*. He also marinated the steaks for some time before
smoking. IIRC, the actual smoking process was not too long in his
home-made device -- probably no longer than two stubbies.

Regrettably, he's now dead. If I can remember this thread, I'll ask
his widow next time I see her if she knows the details of the marinade
and the cooking time. (Don't hold your breath. It could be
Christmas, but it *might* be earlier -- and I *might* remember. 8-)

[Snip]

Post by Magilla
Is there a fish smoker out there that is cancer
free and can provide some guidance?

You haven't been paying attention, Magilla. *Everything* causes
cancer these days. Reading USENET causes cancer. *Participating* in
USENET causes especially aggressive forms -- typically tumours of the
brain, as can be attested by the many incurable sufferers one sees in
newsgroups in recent years.

Cheers, Phred.

[Magilla]

Post by Phred
Regrettably, he's now dead.

I'm curious as to how your fish-smoking friend
died, given the health concerns of this type of
food processing.

[Phred]

Post by Magilla

Post by Phred
Regrettably, he's now dead.

I'm curious as to how your fish-smoking friend
died, given the health concerns of this type of
food processing.

Basically a very long drawn-out decline following heart bypass
surgery, pace makers, etc., over 8(?) years or so. It has to be said
he was actually pretty old by the time he dropped off the twig. I'm
not at all confident of lasting as long.

The initial blocked coronary arteries probably due to olive oil and
eggs. (An Italian who liked eggs for breaky. :-)

Cheers, Phred.

[Magilla]

Post by Phred

"Phred" wrote...

Post by Phred
Regrettably, he's now dead.

I'm curious as to how your fish-smoking friend
died, given the health concerns of this type of
food processing.

Basically a very long drawn-out decline following heart bypass
surgery, pace makers, etc., over 8(?) years or so. It has to be said
he was actually pretty old by the time he dropped off the twig. I'm
not at all confident of lasting as long.
The initial blocked coronary arteries probably due to olive oil and
eggs. (An Italian who liked eggs for breaky. :-)

Good to hear he had a decent innings. I have eggs
( and all sorts of not-good-for-you-stuff ) for my
weekend breakfasts. Weetbix + wheatgerm + honey
+ low-fat-milk for the weekdays.

I could get very discriptive about the consequences of
such a diet but I suspect it's best left to one's imagination.

Btw, I didn't know that olive oil might be a artery clogger. I
thought it was the bees knees, heath-wise.

Has the efficacy of rice bran oil been discussed in this
group yet?

[Jeßus]

Post by Magilla

Post by Phred

"Phred" wrote...

Post by Phred
Regrettably, he's now dead.

I'm curious as to how your fish-smoking friend
died, given the health concerns of this type of
food processing.

Basically a very long drawn-out decline following heart bypass
surgery, pace makers, etc., over 8(?) years or so. It has to be said
he was actually pretty old by the time he dropped off the twig. I'm
not at all confident of lasting as long.
The initial blocked coronary arteries probably due to olive oil and
eggs. (An Italian who liked eggs for breaky. :-)

Good to hear he had a decent innings. I have eggs
( and all sorts of not-good-for-you-stuff )

Eggs are bad for you now?

Post by Magilla
Weetbix + wheatgerm + honey
+ low-fat-milk for the weekdays.

Ah... the low-fat myth persists.
--
Is God willing to prevent evil, but not able?
Then he is not omnipotent.
Is he able, but not willing?
Then he is malevolent.
Is he both able and willing?
Then whence cometh evil?
Is he neither able nor willing?
Then why call him God?

- Epicurus

[Magilla]

Post by Jeßus

"Phred" wrote...

Post by Phred

"Phred" wrote...

Post by Phred
Regrettably, he's now dead.

I'm curious as to how your fish-smoking friend
died, given the health concerns of this type of
food processing.

Basically a very long drawn-out decline following heart bypass
surgery, pace makers, etc., over 8(?) years or so. It has to be said
he was actually pretty old by the time he dropped off the twig. I'm
not at all confident of lasting as long.
The initial blocked coronary arteries probably due to olive oil and
eggs. (An Italian who liked eggs for breaky. :-)

Good to hear he had a decent innings. I have eggs
( and all sorts of not-good-for-you-stuff )

Eggs are bad for you now?

Phred referred to eggs probably contributing to blocked
arteries. I've heard that eggs are OK if you don't have a
cholesterol prob. Not that I'd know but I suspect having
eggs for breakfast every day mightn't be a good idea.

Post by Jeßus

Weetbix + wheatgerm + honey
+ low-fat-milk for the weekdays.

Ah... the low-fat myth persists.

What myth?

[Ian Anderson]

On Wed, 1 Aug 2007 18:27:17 +1000, "Magilla"

Post by Magilla

Post by Jeßus
Eggs are bad for you now?

Phred referred to eggs probably contributing to blocked
arteries. I've heard that eggs are OK if you don't have a
cholesterol prob. Not that I'd know but I suspect having
eggs for breakfast every day mightn't be a good idea.

Recently a dietician on ABC radio talked about eggs and said there was
no reason why anybody couldn't eat an egg per day. She stressed: "that
it was important what you had with the eggs".

So I imagine that bacon & eggs fried up with a couple of snags and
chips served up on thickly buttered toast could cause a cholesterol
problem whereas a couple of boiled eggs on toast wouldn't?

Also in this news group I've read about smoking fish perhaps causes
blocked arteries but nobody has mentioned smoking cigarettes could be
the principal agent that blocks arteries.

[Phred]

[snip]

Post by Magilla

Post by Phred
The initial blocked coronary arteries probably due to olive oil and
eggs. (An Italian who liked eggs for breaky. :-)

Btw, I didn't know that olive oil might be a artery clogger. I
thought it was the bees knees, heath-wise.

Sorry if I might have mislead you re olive oil -- that comment was a
bit tongue in cheek. I don't really think olive oil is any worse than
other oils; but I also don't think it is much better, so that was
intended as a bit of a dig at the true believers! IMO it's best not
to scoff too much of *any* oil. Then you can just use the most
appropriate for the purpose in terms of temperature, flavour, etc.

Some of you may recall the recommendation 40 odd years ago to use
polyunsaturated oils. I could never see the logic of that as it
seemed to me they were likely to polymerise into something approaching
plastic. After a couple of trials, I decided it did! The damn stuff
turned into a brown gunk that coated frying pans and was virtually
irremovable.

Post by Magilla
Has the efficacy of rice bran oil been discussed in this
group yet?

Not that I've seen. But on a related topic, some months ago our local
Coles had barley bran in stock, but I haven't seen it here again since
that initial supply. Been wondering if it was a trial batch that
failed the test of consumer demand; or whether it's just that the
bloody drought has buggered the supply (quantity and/or price).

Cheers, Phred.

[mªdcªt]

x-no-archive: yes On Tue, 31 Jul 2007 21:20:02 +1000, "Magilla"

Post by Magilla

Post by Phred

"Phred" wrote...

Post by Phred
Regrettably, he's now dead.

I'm curious as to how your fish-smoking friend
died, given the health concerns of this type of
food processing.

Basically a very long drawn-out decline following heart bypass
surgery, pace makers, etc., over 8(?) years or so. It has to be said
he was actually pretty old by the time he dropped off the twig. I'm
not at all confident of lasting as long.
The initial blocked coronary arteries probably due to olive oil and
eggs. (An Italian who liked eggs for breaky. :-)

Good to hear he had a decent innings. I have eggs
( and all sorts of not-good-for-you-stuff ) for my
weekend breakfasts. Weetbix + wheatgerm + honey
+ low-fat-milk for the weekdays.
I could get very discriptive about the consequences of
such a diet but I suspect it's best left to one's imagination.
Btw, I didn't know that olive oil might be a artery clogger. I
thought it was the bees knees, heath-wise.

I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

I don't use much oil these days, and when I do it's "The Little
General" EVOO (TRY IT! IT'S LUUUUUURVELY!) or avocado oil (with the
lemon oil infused in it).

Surprisingly, the Woolworth "premium" (expensive) EVOO is quite good
as well!

"Light" Olive Oil is totally pointless, IMNSHO.

Post by Magilla
Has the efficacy of rice bran oil been discussed in this
group yet?

I started a thread waaaaay back when. I get it from my local Coles.
High smoke point, healthy[ier], no strong flavour...

But then again I don't use oil in my cooking much these days, and when
I do it's EVOO or Avocado...





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[Phred]

In article <***@4ax.com>, mªdcªt <***@127.0.0.1> wrote:
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Post by mªdcªt
I don't use much oil these days, and when I do it's "The Little
General" EVOO (TRY IT! IT'S LUUUUUURVELY!) or avocado oil (with the
lemon oil infused in it).
Surprisingly, the Woolworth "premium" (expensive) EVOO is quite good
as well!
"Light" Olive Oil is totally pointless, IMNSHO.

Post by Magilla
Has the efficacy of rice bran oil been discussed in this
group yet?

I started a thread waaaaay back when. I get it from my local Coles.
High smoke point, healthy[ier], no strong flavour...
But then again I don't use oil in my cooking much these days, and when
I do it's EVOO or Avocado...

What are the advantages of avocado oil that outweigh the price?

Cheers, Phred.

[Kwyjibo]

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Every few years they change their mind about what will kill you. I've given
up trying to eat healthy and just eat what tastes good.
For me that means butter, cream, eggs and just about anything else you can
think of that the doctors reckon are bad this week.

[PeterLucas]

Post by Kwyjibo

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Every few years they change their mind about what will kill you. I've
given up trying to eat healthy and just eat what tastes good.
For me that means butter, cream, eggs and just about anything else you
can think of that the doctors reckon are bad this week.

A-fucking-men to that.

Look at a lot of the older folk. Brought up on meat and 3 veg, home made
bread, butter, cream etc. No processed shit. And they're still skinny
old farts!!

At least (at the moment that is) scientists have proven that alcohol
does *NOT* kill brain cells.

Which just means that dumb fucks like odoureater and our resident Sudan
veteran are just born fucked in the head.

[mªdcªt]

x-no-archive: yes On Fri, 3 Aug 2007 00:26:37 +1000, "Kwyjibo"

Post by Kwyjibo

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Every few years they change their mind about what will kill you. I've given
up trying to eat healthy and just eat what tastes good.
For me that means butter, cream, eggs and just about anything else you can
think of that the doctors reckon are bad this week.

That stuff's all good. It's the trans fats that'll kill you.

I remember when the fat used in stuff like Tim Tams was from _butter_.

Then some time in the 90's, to cut costs, food companies started
substituting shit like Palm Oil and its derivatives into processed
food.

I don't think it's mere coincidence that this so-called "obesity
epidemic" started not long after.

It's far easier to slag off tubbies and their parents, than to
regulate the rubbish the companies put into our food...






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[Jeßus]

Post by mªdcªt
x-no-archive: yes On Fri, 3 Aug 2007 00:26:37 +1000, "Kwyjibo"

Post by Kwyjibo

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Every few years they change their mind about what will kill you. I've given
up trying to eat healthy and just eat what tastes good.
For me that means butter, cream, eggs and just about anything else you can
think of that the doctors reckon are bad this week.

That stuff's all good. It's the trans fats that'll kill you.
I remember when the fat used in stuff like Tim Tams was from _butter_.
Then some time in the 90's, to cut costs, food companies started
substituting shit like Palm Oil and its derivatives into processed
food.
I don't think it's mere coincidence that this so-called "obesity
epidemic" started not long after.

Oh, it ain't no coincidence at all. The best part is, all the low
calorie/low fat garbage on the supermarket shelves is a guarenteed way
to maintain obesity. Just check out the ingredients, lol.

Post by mªdcªt
It's far easier to slag off tubbies and their parents, than to
regulate the rubbish the companies put into our food...

Money talks.

Incidentally, for those suffiently interested in what they eat - check
out the 'Codex Alimentarius',
which has serious implications for everyone, world-wide. Talk about a
real conspiracy theory in plain view...

[mªdcªt]

x-no-archive: yes On Fri, 03 Aug 2007 13:21:30 +1000, Jeßus

Post by Jeßus

Post by mªdcªt
x-no-archive: yes On Fri, 3 Aug 2007 00:26:37 +1000, "Kwyjibo"

Post by Kwyjibo

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Every few years they change their mind about what will kill you. I've given
up trying to eat healthy and just eat what tastes good.
For me that means butter, cream, eggs and just about anything else you can
think of that the doctors reckon are bad this week.

That stuff's all good. It's the trans fats that'll kill you.
I remember when the fat used in stuff like Tim Tams was from _butter_.
Then some time in the 90's, to cut costs, food companies started
substituting shit like Palm Oil and its derivatives into processed
food.
I don't think it's mere coincidence that this so-called "obesity
epidemic" started not long after.

Oh, it ain't no coincidence at all. The best part is, all the low
calorie/low fat garbage on the supermarket shelves is a guarenteed way
to maintain obesity. Just check out the ingredients, lol.

Sugar, sugar, glucose, and artificial sweeteners

Post by Jeßus

Post by mªdcªt
It's far easier to slag off tubbies and their parents, than to
regulate the rubbish the companies put into our food...

Money talks.

Precisely!

Post by Jeßus
Incidentally, for those suffiently interested in what they eat - check
out the 'Codex Alimentarius',
which has serious implications for everyone, world-wide. Talk about a
real conspiracy theory in plain view...

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[Jeßus]

Post by Kwyjibo

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Every few years they change their mind about what will kill you. I've given
up trying to eat healthy and just eat what tastes good.
For me that means butter, cream, eggs and just about anything else you can
think of that the doctors reckon are bad this week.

Nothing at all wrong with butter, cream - any and all dairy, meat, eggs
etc. It's all good and I'll wager at some point in the future the
'experts' will change their tune yet again and come round to this idea.
This low fat, low cholesterol obsession is a croc of shit.

I'm lucky enough to get fresh, raw (as in unpasturised/homogenised)
cream and milk from an organic dairy here - this is actually illegal
(which is pathetic, but there you go). Ditto with the butter an yoghurt
(although from someone else).

We also have a couple of decent butchers down this way that specialise
in good quality, in contaminated meat.
When I taste dairy from the supermarket... well, it just tastes wrong now.

[Kwyjibo]

Post by Jeßus

Post by Kwyjibo

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Every few years they change their mind about what will kill you. I've
given up trying to eat healthy and just eat what tastes good.
For me that means butter, cream, eggs and just about anything else you
can think of that the doctors reckon are bad this week.

Nothing at all wrong with butter, cream - any and all dairy, meat, eggs
etc. It's all good and I'll wager at some point in the future the
'experts' will change their tune yet again and come round to this idea.
This low fat, low cholesterol obsession is a croc of shit.

That's why I've stopped even trying. As long as it doesn't have a great big
skull and crossbones on it, I figure it's safe to eat/drink.

Post by Jeßus
I'm lucky enough to get fresh, raw (as in unpasturised/homogenised) cream
and milk from an organic dairy here - this is actually illegal (which is
pathetic, but there you go). Ditto with the butter an yoghurt (although
from someone else).
We also have a couple of decent butchers down this way that specialise in
good quality, in contaminated meat.

How does one judge the quality of contaminated meat?

[mªdcªt]

x-no-archive: yes On Thu, 02 Aug 2007 09:14:21 GMT,

Post by Phred
[Snip]

Post by mªdcªt
I don't think EVOO is an artery-clogger - it's supposed to increase
the amount of "good" cholesterol in your blood or something.

Don't the quacks think high *total* cholesterol also needs treatment,
not just high "bad" stuff?

Post by mªdcªt
I don't use much oil these days, and when I do it's "The Little
General" EVOO (TRY IT! IT'S LUUUUUURVELY!) or avocado oil (with the
lemon oil infused in it).
Surprisingly, the Woolworth "premium" (expensive) EVOO is quite good
as well!
"Light" Olive Oil is totally pointless, IMNSHO.

Post by Magilla
Has the efficacy of rice bran oil been discussed in this
group yet?

I started a thread waaaaay back when. I get it from my local Coles.
High smoke point, healthy[ier], no strong flavour...
But then again I don't use oil in my cooking much these days, and when
I do it's EVOO or Avocado...

What are the advantages of avocado oil that outweigh the price?

Suitable for high heat cooking, flavour, it's healthier...





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[Phred]

Post by mªdcªt
x-no-archive: yes On Thu, 02 Aug 2007 09:14:21 GMT,

[snip]

Post by mªdcªt

Post by Phred
What are the advantages of avocado oil that outweigh the price?

Suitable for high heat cooking, flavour, it's healthier...

I'll buy the first two, if real; but I'll pass on the last.

Cheers, Phred.

[Barb]

We used to have a little square smoker. Galvanised, central tray and
underneath you placed the wood. we used to use Tea tree wood- great
flavours. Always make sure you do not use treated wood- deadly.
Before this little box came on we had a smoker set up in an old fridge.
Where the motor was yo placed the fire and the smoke wafted up into the fish
hanging vertical on the racks. they were wired to the tray. Kawhai and
maemae were the best fish for smoking. Of course trout goes without saying
except I don't like it!
barb

Post by Magilla
This years camping preparations has seen the
introduction of a fish smoker.
This, initially, looked like a good idea. Apparently
the fish tastes great according to a mate who
tried it out on some mullet, IIRC. He said the
smoking / cooking was a very quick process.
I'll introduce a handy URL at this point -
http://www.fishsa.com/smokefsh.php
It states that "species high in fat (oil) such as
salmon and trout absorb smoke faster and have
better texture than lean fish, which tend to be
dry and tough after smoking".
So my mate trying out his mullet fillets seems
to have struck some beginners luck.
But the webpage goes on about smoking
stuff for X number of days. And brine? I ( we )
just want to eat what we catch. Fresh fish in a
smoker then down the hatch with some cold
beer ....
According to BBQs Galore, fish smokers require
sawdust rather than wood chips. The smoker
unit itself came with a packet of sawdust so who
am I to argue?
Anyways, I've bought a packet of Mesquite and
a packet of Sheoak. The packets state that they
are ideal for smoking fish, meat, shell fish, poultry.
Also bought a packet of Mallee Wood. It didn't
state it was ideal for anything at all.
There was no Hickory available at this particular
store. This wood variety seems to be the most
common wood used for smoking but it's not
listed as favourable for fish. "Sweet to strong,
heavy bacon flavour. Good with pork, ham and
beef."
Is there a fish smoker out there that is cancer
free and can provide some guidance?
--
Magilla

[Magilla]

Post by Barb
We used to have a little square smoker. Galvanised, central tray and
underneath you placed the wood. we used to use Tea tree
wood- great flavours.

Tea tree, eh?

I'm looking around the net at the moment to see if
there's different types available. I can't seem to find
anyone in .au that does suitable sawdust.

Post by Barb
Always make sure you do not use treated wood- deadly.

Another cautionary note -
NEVER EVER USE PINE, SPRUCE, OR OTHER EVERGREEN
WOOD. THEY ARE UNACCEPTABLE FOR GRILLING OR
SMOKING DUE TO HARMFUL EFFECTS FROM TAR AND
RESINS. ONLY USE HARDWOODS FOR SMOKING AND
GRILLING.
http://www.barbecuen.com/wood.htm

Post by Barb
Before this little box came on we had a smoker set up in an old
fridge. Where the motor was yo placed the fire and the smoke
wafted up into the fish hanging vertical on the racks. they were
wired to the tray. Kawhai and maemae were the best fish for
smoking. Of course trout goes without saying except I don't
like it!

This site - http://www.3men.com/history.htm
is rather comprehensive on the topic. Even mentions
using an old fridge for the purpose.