Smoked Seafood

  • Shellfish
682 days ago

Author Info

Bradley Smoker & Friends

A collection of delicious food smoking recipes brought to you by Bradley Smoker and our va ...

Check more recipes

Related Products

This basic recipe is appropriate for scallops, mussels, clams, prawns, oysters and shellfish.

Hot Smoke:

Try cold smoking for an hour or so and then  cook product in a dish to add a delightful light smoked taste.

Cold Smoke:

Start smoke (do not turn on heat)  for approximately 1-6 hours, depending on the seafood products.

Preparation:

  1. Brush shellfish with oil
  2. Place on oiled stainless mesh racks or oiled foil punched with small holes
  3. Sprinkle with a little salt
  4. Check the meat of the oysters and remove any hard pieces. Thick selfish should be placed on lower racks

Smoking Method:

  1. Preheat smoker to approximately 80°C  (175°F). Close damper
  2. Place prepared seafood in the middle of the smoker
  3. Smoke cook for 1 - 2 hours. Cooking time may vary depending on weather and wind conditions.
  4. Rotate racks halfway through cooking time. If smoking seafood with shells, it may take a little longer. Test frequently.

Doneness Test:

When seafood is cooked, the flesh should be slightly firm and appear opaque.

Ready to Serve:

  • Brush oil over seafood before serving.
  • Hot serve: Serve immediately
  • Cold serve: Refrigerate for an hour.
  • Accompany with: crackers or dipping sauce.