Glazes for smoked yellowtail - Kayak Fishing Adventures on Big Water’s Edge

619-SWIM-DOG · 10-05-2014, 08:15 AM

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

10-05-2014, 08:15 AM	#2
619-SWIM-DOG Senior Member Join Date: Feb 2013 Location: San Diego Posts: 619	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