Smoked Yellowtail and Curry Fried Sheepshead/yellowtail - Kayak Fishing Adventures on Big Water’s Edge

Zfish03 · 07-29-2013, 10:13 PM

Recently bought a traeger smoker off craigslist...Its been treating me well!
Here is a smoker recipe that works great with YT or salmon.
The curry fry works great with rockfish and sheepshead.

Smoked Yellowtail:
I love the collars and belly meat. When I fillet it, I cut the entire belly/ribs out with everything else. Then i make yellowtail "lamb chops" to smoked. It works great. Skin is crispy and pulled off easily, meat just falls off the bone.
Making the brine:
Brown Sugar
Garlic
salt
lemon
water

(You can adjust the ingredients to how much fish you have, you want the mix to coat everything)

In a large bowl,
-combine about a 1-2 cups of brown sugar.
-1/4-1/3 cup salt
-Table spoon chopped garlic
-half fresh squeezed lemon
- 4-5 cups water.
stir and mix
load the fillets in, cover, place in fridge for 2-6 hours or even overnight. Then place on a rack to dry for an hour. Should form a nice glaze.

Preheat smoker on smoke setting, place fillets skin side down. keep on smoke for 30 min than up it to 225 F. Cook for 2-3 hours.

End result

Curry Fry:
-Curry powder
-sea salt
-butter
-olive oil

Fillet fish into 2'' width and 4-6'' long strips.
On a large cutting board place a few tablespoons of curry powder and a few pinches of sea salt. Coat all layers of the fillet.

Preheat a medium/large pan on medium/high
wait till its hot and place butter and a few dabs of olive oil.
Cook two sides for about 2-3 min, place on paper towel and plate.

This goes great with greek yogurt or sour cream. Try mixing it with a handful of chopped cilantro, squeeze of lemon, and sea salt.

Enjoy!

07-29-2013, 10:13 PM	#1
Zfish03 Senior Member Join Date: Dec 2011 Location: Oceanside Posts: 197	Smoked Yellowtail and Curry Fried Sheepshead/yellowtail Recently bought a traeger smoker off craigslist...Its been treating me well! Here is a smoker recipe that works great with YT or salmon. The curry fry works great with rockfish and sheepshead. Smoked Yellowtail: I love the collars and belly meat. When I fillet it, I cut the entire belly/ribs out with everything else. Then i make yellowtail "lamb chops" to smoked. It works great. Skin is crispy and pulled off easily, meat just falls off the bone. Making the brine: Brown Sugar Garlic salt lemon water (You can adjust the ingredients to how much fish you have, you want the mix to coat everything) In a large bowl, -combine about a 1-2 cups of brown sugar. -1/4-1/3 cup salt -Table spoon chopped garlic -half fresh squeezed lemon - 4-5 cups water. stir and mix load the fillets in, cover, place in fridge for 2-6 hours or even overnight. Then place on a rack to dry for an hour. Should form a nice glaze. Preheat smoker on smoke setting, place fillets skin side down. keep on smoke for 30 min than up it to 225 F. Cook for 2-3 hours. End result Curry Fry: -Curry powder -sea salt -butter -olive oil Fillet fish into 2'' width and 4-6'' long strips. On a large cutting board place a few tablespoons of curry powder and a few pinches of sea salt. Coat all layers of the fillet. Preheat a medium/large pan on medium/high wait till its hot and place butter and a few dabs of olive oil. Cook two sides for about 2-3 min, place on paper towel and plate. This goes great with greek yogurt or sour cream. Try mixing it with a handful of chopped cilantro, squeeze of lemon, and sea salt. Enjoy!