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Chapter 6: Smoking Fish
Hook, Line & Supper with Hank Shaw
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9m 35s
Learn the basics of hot smoking – safety, temperature and an overview of smokers. Hank demos smoked trout and finishes by making smoked trout pasta.
Up Next in Hook, Line & Supper with Hank Shaw
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Chapter 7: Pan Seared Fish & Seafood
This technique is how most restaurants cook fish and scallops and it’s easy to learn. Hank demonstrates this technique with a nice piece of Hamachi and serves it simply.
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Chapter 8: Cracking a Crab
You can clean most crab the same way and Hank will show you how. He finishes the lesson by making simple Chesapeake-style crab rolls.
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Chapter 9: Grilling Fish
Grilling whole fish can be scary, but Hank walks you through how to do it right every time – without the fish sticking – using trout.
