Steven Raichlen's Project SmokeWatch online with AZPM Passport

Seafood Gets Smoked

Season 2, Episode 5 of 13

It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. In this show, you'll learn essential seafood smoking techniques, from brining and curing to cold- and hot-smoking. Smoked shrimp and corn chowder, New Orleans barbecued shrimp, whisky-cured salmon, and salmon candy-all get the smoke treatment. Teach a man to smoke and he'll feast on glorious seafood the rest of his days. Smoked shrimp and corn chowder; Whisky-cured cold-smoked salmon; NOLA barbecued shrimp; Salmon candy.

Previously Aired

Day
Time
Channel
7/19/2016
11 a.m.
7/19/2016
6 p.m.
7/20/2016
2 a.m.
7/23/2016
11 a.m.
6/22/2017
11:30 a.m.
4/11/2018
9:30 a.m.
4/11/2018
5:30 p.m.
7/30/2018
11 a.m.
4/18/2019
9 a.m.
4/18/2019
3 p.m.
Arizona Public Media broadcast stations are licensed to the Arizona Board of Regents. Arizona Public Media and AZPM are registered trademarks of the Arizona Board of Regents.
The University of Arizona