Smokin' YT and more....

[seaquinn]

This has been a successful fishing summer for me, and this year I acquired a nice smoker. I have really been enjoying several flavors of smoked Yellowtail and Tuna. Right now I am enjoying yellowtail with a teriyaki-flavor with a mix of Alder wood and Mesquite smoke, so good!

If any of you guys in the kayak family have excess fish they want to smoke, maybe I can help you out. I have one of the Smoke Vault smokers, and being that it is on a propane system, I can get a real good flavor and fully cooked fish in about one hour, plus or minus time wise depending on the thickness of the filets.

I live in the Fletcher Hills – La Mesa area, and if you bring over already fileted, and marinated fish, plus a good beer or two, we can smoke it up and all I want is a good story and a few bites of the fish.

There are many ways to marinate the fish, but the easiest way I have found is the “Soyaki” or “Hawaiian Soyaki” from Trader Joes. So far most of my batches are teriyaki-style, but I want to experiment with many more. I tried wasabi on one batch, and that was fine as well.

If any of you guys have recommendations for marinade or wood to use, please chip in.

Sure gotta appreciate this wonderful resource we have in San Diego and California, and this just makes me appreciate it more.

PM to me if you want to show up and smoke some. (Fish)

Ps…. This was also a summer where both me and my kids released Yellowtail. It was wonderful to see the delighted looks on their faces years ago when they caught their first YT’s, but this summer was special when we had enough, and they got to release some…. That is a sign of growing up: “Limiting their catch, not just catching their limits”.

[bus kid]

Nice.
Baja traveler post up a link a while back for some chips. I got a few pounds and it made for some good WSB and YT

http://www.bigwatersedge.com/bwevb/s...ghlight=burbon

[wiredantz]

killer yt

[StinkyMatt]

Wow, got me smiling from ear to ear.........and hungry.


You ever try just putting on only dry ingredients?

Last year I tried some YT with Salt, Pepper and a greek seasoning. Don't remember the name exactly, yellow, white can with a picture of a chef. Super!


Now, if I could just catch some damn YT!

[Dannowar]

I have an old barrel smoker that I use quite frequently. I usually soak my yt in a salt and brown sugar brine and smoke it at about 350 for about an hour and a half. I use almond wood from Bevmo. I love the old school smokers. I love having to maintain temperature by throwing more wood on the pile and I love smelling like I just burnt down a forest.

[GR6RR]

pictures of these smokers would be nice. even better would be pictures of said smoked slabs...

[finyak]

2 liters of water, 3/4 cup salt, 1 cup brown sugar.Let it sit in the brine for about 24hrs.Pull from the brine pat dry and let sit for about an hour.Smoke with old oak wine barrel chips for 1.5 hrs. and with pineapple juice in the water try.I do this with all my fish and did some bluefin bellies a few weeks back OMG you would not belive how good it was, a very rich oily smokey tasty flavor.I have 1 more Bluefin belly that I already soaked in brine and vacum packed and put in the frezzer.I never tried that before it will be interesting to see how it comes out.

Finyak

[ful-rac]

Glad you had a good summer! Sure looks like you caught a bunch of nice fish this season.

Really nice of you to offer to smoke everybodys fish!
Sounds like LJ isn't the only great resource in San Diego.....his name is SEAQUINN!!!!