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I have warm smoked Bluefish and Spanish (after brining) with Hickory and have gotten really good results. A month ago I finally convinced my wife to take down most of her sour orange trees that never produced fruit, just thorns. Lots of thorns. So now I have lots of sour orange wood to BBQ with. I read some where that citrus wood was supposed to be good for fish.
Just wondering if others have tried it and what their take was on it? Easy to be overpowering etc?
I have never used citrus wood, but have used other fruit woods (cherry and apple, with apple being my preference for fish.) I regularly smoke spanish and rainbow trout, that we catch in the winter here in Tennessee. What is your preferred brine? Also, do you smoke whole fish , skinless fillets, or fillets with the skin attached?
I do have a friend that has used orange wood for pork, with good results.
I brine fish fillets (with skin attached) in a brine made from kosher salt, soy sauce, water, Turbinado sugar, whole peppercorns, and crushed bay leaves overnight. I air dry the fillets for 2 hours before smoking them skin down.