Glazes for smoked yellowtail
 

I had a few lbs of yellowtail leftover and I decided to smoke it. I used apple wood chips and added an apricot glaze at the end. It was delicious and a big hit at work.

What glazes have you tried that worked well with your smoked yellowtail?

Thanks!

I used this one the other day but tweeked it a little.

Ingredients: For eight pounds of salmon, trout, sturgeon or other fish

8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, but smaller or slightly larger is fine. Small trout can be cleaned and smoked whole.
8 cups water
2 cups soy sauce (Kikkoman is our favorite)
1 1/2 cups brown sugar
1/2 cup sea salt or kosher salt (Do not use iodized salt. It will impart an unpleasant flavor.)
1 1/2 tbsp granulated garlic
1 tbsp ginger

Thanks for the reply but thats the brine you described, which I did before smoking

Im looking for glazes to put on the smoked yellowtail. I made an apricot glaze last time. Looking for suggestions of other glazes that worked well with the yellowtail

Here's a glaze I used not too long ago...the recipe comes from the chef who presents at the fred Hall shows with Catalina Offshore Products.

1/4 cup jalepeno jelly
2 T white wine vinegar
1/2 t dijon mustard
1/4 t salt

Mix ingredients and simmer briefly in a saucepan. Brush on the fillets several times until you have the amount of glaze you want.

I use Raspberry Jalapeno and Mango Habanero jams from Jackies Jams and Jellies in Rochester NY http://www.jackiesjamsandjellies.com/

These two jams took my smoked fish up a notch and were a big hit with all that tried it.

http://i1321.photobucket.com/albums/...&1412696166652

http://i1321.photobucket.com/albums/...&1412696285009

http://i1321.photobucket.com/albums/...&1412696285009

Looks damn good! :cheers1: