Smoking Fish? - Kayak Fishing Adventures on Big Water’s Edge

Kayak_Bernie · 08-03-2015, 09:04 AM

So i know not many people consider bonito good eating, but I will take one anyday!! I started smoking them and making a fish dip out of the smoked fillets. I used to live in Wisconsin and they love to smoke everything, especially up near Lake Superior. Salmon, lake trout , and whitefish are the primary targets for smoking but any meaty oily fish will due. I'll brine it over night and smoke it the next day for about 3 hours. I wrap it up in aluminum foil and refrigerate overnight. Next day I will mix sour cream, mayo, and cream cheese in a 1:1:1 ratio (greek yogurt will also work) chopped jalapenos/ serranos , and some Worcestershire, and sriracha. flake up the fish with a fork and mix all together. It is insanely popular at my BBQ's. If you want detailed recipe PM me. Good Luck with the smoker!!!

steveooo · 08-03-2015, 11:21 AM

Smoked YT is the bomb!

http://www.bigwatersedge.com/bwevb/s...ad.php?t=17134

Baja_Traveler · 08-03-2015, 03:04 PM

Did somebody say "Smoked Tuna"??

Maple Smoked Tuna

Here's the Brine:

2 cups apple cider
1 cup brown sugar
1/2 cup kosher salt
1/2 cup honey
1/2 cup soy (I used dark soy)
2 Tbs Molasses
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Onion Powder
And here is the secret ingredient: 3 cans Vernor's Ginger Ale

Why Vernor's - This Ginger Ale not only gives a nice ginger hint to the meat, but since the syrup is aged in oak barrels for years before canning, it has a beautiful sharp oaky flavor that simply works. Only Vernor's is made this way, so no substitutions will do...

I heated up the brine solution in a sauce pan to dissolve the ingredients, let them cool - then added the 3 pre-chilled cans of Vernor's. The Yellowfin tuna loins were sliced up into 1 1/2" thick pieces and brined for 6 hours. Then put on racks to form a pellicle. I used a fan to help speed up the process.

I fired up the smoker to 200* - no water pan, but a large tray of play sand is in place as a heat sink. The AMNPS was stoked up with Maple pellets, and the yellowfin went in for a 4 hour smoke to an internal temp of 140*.

dmrides · 08-03-2015, 05:58 PM

Quote:

Originally Posted by steveooo

Smoked YT is the bomb!

http://www.bigwatersedge.com/bwevb/s...ad.php?t=17134

So damn good! I followed your recipe and took a batch on our recent hiking trips in Mammoth. Best trail snacks ever! Word of advise, do not tell your family where you hide your stash, it'll be gone before you can say "where's my fish?"

HobieScot · 08-06-2015, 06:17 AM

Quote:

Originally Posted by steveooo

Smoked YT is the bomb!

http://www.bigwatersedge.com/bwevb/s...ad.php?t=17134

Thanks Steveooo

I saved your link for my next yellowtail

08-03-2015, 09:04 AM	#1
Kayak_Bernie Live Watersports ProStaff Join Date: Aug 2013 Location: Rolando Village Posts: 224	Smoked Bonito So i know not many people consider bonito good eating, but I will take one anyday!! I started smoking them and making a fish dip out of the smoked fillets. I used to live in Wisconsin and they love to smoke everything, especially up near Lake Superior. Salmon, lake trout , and whitefish are the primary targets for smoking but any meaty oily fish will due. I'll brine it over night and smoke it the next day for about 3 hours. I wrap it up in aluminum foil and refrigerate overnight. Next day I will mix sour cream, mayo, and cream cheese in a 1:1:1 ratio (greek yogurt will also work) chopped jalapenos/ serranos , and some Worcestershire, and sriracha. flake up the fish with a fork and mix all together. It is insanely popular at my BBQ's. If you want detailed recipe PM me. Good Luck with the smoker!!! __________________ Heroes on the Water SoCal Chapter Safety Director

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08-03-2015, 11:21 AM	#2
steveooo Senior Member Join Date: Sep 2005 Posts: 1,922	Smoked YT is the bomb! http://www.bigwatersedge.com/bwevb/s...ad.php?t=17134

08-03-2015, 03:04 PM	#3
Baja_Traveler Senior Member Join Date: Nov 2005 Location: Table 17, Bay Park Fish Co. Posts: 943	Did somebody say "Smoked Tuna"?? Maple Smoked Tuna Here's the Brine: 2 cups apple cider 1 cup brown sugar 1/2 cup kosher salt 1/2 cup honey 1/2 cup soy (I used dark soy) 2 Tbs Molasses 1 1/2 Tsp Garlic Powder 1 1/2 Tsp Onion Powder And here is the secret ingredient: 3 cans Vernor's Ginger Ale Why Vernor's - This Ginger Ale not only gives a nice ginger hint to the meat, but since the syrup is aged in oak barrels for years before canning, it has a beautiful sharp oaky flavor that simply works. Only Vernor's is made this way, so no substitutions will do... I heated up the brine solution in a sauce pan to dissolve the ingredients, let them cool - then added the 3 pre-chilled cans of Vernor's. The Yellowfin tuna loins were sliced up into 1 1/2" thick pieces and brined for 6 hours. Then put on racks to form a pellicle. I used a fan to help speed up the process. I fired up the smoker to 200* - no water pan, but a large tray of play sand is in place as a heat sink. The AMNPS was stoked up with Maple pellets, and the yellowfin went in for a 4 hour smoke to an internal temp of 140*.