Thread: Cheap smoked fish

I use my sawdust for mulch however add nitrogen to the bag before I do, it aids decomposition. Cant see any problem with using sawdust in the smoking process however not sure how fish smoked with something like Camphor, Cedar or Huon would turn out?

To answer your question though, sounds like a good idea however I think the sawdust would have to be more 'pure' than a heinz variety that us turners put out. I have a bloke up the road who supplies sawdust in bulk and he rejected my offer of sawdust outright. All sawdust is classified into grit size and purity and is mostly pine.

Best for the garden me thinks.

Each turning gets its own bag. Have big mixed bag out back so will try your compost thingy with that.

Make sure you use a decent amount of nitrogen as sawdust has none and could potentially starve your plants.

Was just thinking, I wonder what type of timber they use for smoking fish? Goes to Google...

This website sums it up for you:

How to smoke fish

Maybe you could try fishing shops with bagged sawdust? I'm starting to like your idea!

I seem to stay with apple, alder and cherry for smoking salmon, I only use a little bit of wood/dust as it is easy to overpower the taste of the fish.

You can also plank fish on a cedar board to cook them over an open fire. Soak the cedar in a pail of water then fasten the fishie skin side to the plank and then prop them around the fire to grill. This is red or yellow cedar here on the west coast.

Pork tastes good smoked with apple and pecan, hickory and mesquite are good for red meats but I don't think you get those kinds of wood in Australia or do you?

Trevor

i save all my gidgee shavings for smoking my fish, the smoke has a real sweet spicey smell and leaves a similar flavour.

Originally Posted by bench1holio

i save all my gidgee shavings for smoking my fish, the smoke has a real sweet spicey smell and leaves a similar flavour.

Remind me never to taste any of your fish B1H . You know the chemical they make 1080 poison from is the very same chemical that gives Gidgee it's distinctive smell

An old bloke that used to live at Redlynch produced the best home-brew and smoked fish I've ever had but I'm afraid the memory enhancing properties of the home-brew have made sure I don't know what sort of wood he used

Blue gums nice so is iorn bark , Crasyskew smokes chicken and pork a lot in his smoker .

Biggest problem I've had with smoking fish is keeping my papers dry!

I used to have lots of people coming round to my timber yard looking for sawdust for smoking food. Most wanted any aussie hardwoods in preference to softwoods (pine). I smoked some salmon using HW sawdust & it worked a treat.

Placed the sawdust in an envelope of aluminium foil in the bottom of a wok, pricked holes and heated up until smoking. Placed fish on a wire rack and covered with a lid.

Finally got around to playing with some Red Gun. Will give bro in law that next. Looking forward to good feed.