SMOKED FISH AND SHRIMP
PRODUCT SPECIFICATIONS AND PREPARATION
PRODUCT > | FISH FILLETS, SMOKED | WHOLE SMOKED | SHRIMP, SMOKED | |
SALMON | ||||
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ITEM/AMOUNT | Fish fillets: As needed | Salmon, Whole: 8 to 10 lb (4 to 5 kg) | Shrimp: 16 to 20 count | |
| Haddock may be substituted. |
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INSTRUCTIONS | Portion cut fish. Place fillets | Scale and wash fish thoroughly. | Shrimp may remain in the shell or may | |
| If desired, fish can be placed in a salt | be peeled and deveined. Season as | ||
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| brine and refrigerated for 2 to 3 hours. | desired. Place | |
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| Place fish upright on sheet pans. |
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| DO NOT LAY FISH ON ITS SIDE. |
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SUGGESTED PAN | Sheet Pan | Sheet Pan | ||
| pan placement: Position 1, 4, & 7 |
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| from the top of the oven |
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NO. OF SHELVES |
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767, 1767 | None | 2 | 1 | |
1000, 1200 | None | 4 | 5 | |
ITEMS PER SHELF |
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767, 1767 | 2 pans per shelf position | 1 | 1 | |
1000, 1200 | 1 sheet pan per shelf position | 4 | ||
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MAX. CAPACITY |
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767, 1767 | 6 pans | 3 | 4 | |
1000, 1200 | 7 sheet pans | 4 | 5 | |
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WOOD CHIP | Full | Full | Full | |
CONTAINER |
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VENT POSITION | Closed | Closed | Closed | |
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COOK TEMP | 250°F (121°C) | 275°F (135°C) | 250°F (121°C) | |
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PROBE TEMP | Not Recommended | Not Recommended | Not Recommended | |
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HOLD TEMP | 160°F (71°C) | 160°F (71°C) | 160°F (71°C) | |
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COOK TIME | 2 to | 45 minutes to 1 hour | ||
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SMOKE TIME | 1 hour | 1 TO 2 SMOKING CYCLES | 45 minutes | |
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| 1 hour for each smoking cycle |
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| fill wood chip container for each cycle |
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MIN. HOLD TIME | None | 1 to 2 hours | none | |
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MAX. HOLD TIME | 3 to 4 hours | 10 hours | 1 hour | |
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OVERNIGHT | Not Recommended | Not Recommended | Not Recommended | |
COOK/HOLD |
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FINAL INTERNAL | 150°F (66°C) | 150°F (66°C) | 150° to 160°F (66° to 71°C) | |
TEMPERATURE |
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OVERRIDE | — | 35°F (19°C) | — | |
ALLOWANCE |
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ADDITIONAL | — | — | — | |
INFORMATION |
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The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.
cooking guidelines - deluxe control • 47
