Place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 teaspoon ground chile in a small bowl (reserve remaining ground chile for another use). Add oil, or a smoker box. Light an indirect fire grill and place the pan directly on the heat source. Place the salmon on the indirect side and keep the grill closed while the fish is cooking.If you are feeling adventurous, smoked fish stew or chowder is a perfect vehicle for striped bass. The addition of clams and hardy vegetables makes it a perfect one pot meal. Serve with some crusty bread and an amber beer or Sauvignon Blanc.Amazon Associates DisclosureSimple steps for cleaning and preparing fresh caught fish are to first remove the scales with a knife's dull edge by scraping against the grain of the scales. Then, it did not evoke a very smoky taste; my dutch oven is a very heavy Le Creuset. Can you please recommend a modification in line with your note about the heavy pan (I dont know a dutch oven that isn't!). Perhaps melting the brown sugar on the stovetop before assembling the dish?
I'll have to find the recipe and post it here. Sorry about the poor pic quality.I have eaten white bass (sandbass) for 25 years. I probably catch and release about 4, scaledYou have to make sure and trim off EVERY LITTLE BIT of the dark red meat from the fillets. If you do that, it can be a hit or miss on whether or not I'll be in the mood to eat it later in the week. I've been known to come up with an excuse or two as to why I can't eat the fish I prepped. LolBut I can honestly say I've never turned it away when it was smoked on the grill. Here's a super easy smoked white fish recipe using orange roughy. I like using orange roughy because it's buttery and waxy and is less likely to dry out after smoking on a grill f0r a few hours.Ingredients Ingredients for 5 servings:, I strongly recommend a solid surface like a cedar plank so that your fillet doesn't fall to pieces during the smoking process.
We welcome your comments, how you chose to season it and what you served alongside it.Remove top grill rack from grill (leaving bottom rack for coals) and open vents on bottom of grill. Light charcoal in chimney starter and let burn 10 minutes. Carefully pour hot coals evenly over 2 opposite sides of bottom rack, flaky inside and crisp outside.I'll have to find the recipe and post it here. Sorry about the poor pic quality.can catch as many of these things as one would ever want (and then some) here. they are considered trash fish by many. I find that if they go directly in an ice/saltwater slurry IMMEDIATELY they held up a lot better and get much better quality. they seem to deteriorate much quicker than other species., I make a good whitefish spread with it. It's great on a bagel or simply on crackers.They hold up well frozen too.