Smokin' YT and more.... - Kayak Fishing Adventures on Big Water’s Edge

ericko · 09-19-2012, 03:44 PM

Has anybody smoked halibut???

T Bone · 09-19-2012, 04:01 PM

best to smoke oily fish like Tuna-YT-Bonito-Salmon.

Other types of fish end up too dry.

I just smoked 6 # of YT over the weekend.I used mesquite which was flavor overkill,Brine was Yamasa teriyaki and brown suger.It is more addictive than crack...

ful-rac · 09-19-2012, 04:02 PM

Just had some last week....K-I-L-L-E-R-!!!!! very good!

StinkyMatt · 09-19-2012, 04:19 PM

I did halibut before.

It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon

seaquinn · 09-19-2012, 04:34 PM

Here is the smoker I use: (and some nice results at the bottom!)

Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one!

Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

ctfphoto · 09-24-2012, 02:02 PM

Quote:

Originally Posted by seaquinn

Here is the smoker I use: (and some nice results at the bottom!)

Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one!

Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

Oh man I should have come over and had some, that looks awesome. I was just way too busy getting ready for back to back art shows in extreme heat

I am so ready to get back on the water to chill out ....

Show the other photo as the fish looks way bigger (even tho you look better in this photo), I really like the other shot as it is a monster fish photo ...

mtnbykr2 · 09-19-2012, 04:36 PM

mmmmmmmmmm smoked fish.......let's eat
congrats on the epic YT summer you have had...
I have done halibut, it is a bit dry, but if you keep a tray of liquid close by in with it I use beer, it is ok....
Now I have to go get me some smoked fish.....

dwntwnall4u · 09-19-2012, 05:06 PM

Nice smoker there.

Bigfishhunter96 · 09-19-2012, 05:09 PM

If the smoke flavor is to strong us a light flavor wood such as hickory or apple chips with a teriyaki marinade goes perfect with yellow tail and tuna.

ericko · 09-19-2012, 06:35 PM

thanks boys ill stick to grilling my halibut.

MrPukaShell · 09-19-2012, 06:59 PM

I use one of the Little Chief electric smokers. I brine with 1 cup salt, 1 box of Dark Brown sugar, whole bulb of garlic, one inch of ginger, red pepper flakes to taste and a gallon of water. Bring to a boil and let cool. If you like it a little sweeter add some Maple syrup. Soak the fish overnight. Take out of the brine and rinse with clean water. Place on the rack for about an hour with a fan blowing on it. You want that glaze to form over. It looks like your skin when you rip a scab off, a little sticky or tacky. For smoke fruit woods are awesome if you can get your hands on some. If not try Alder or a nut wood like pecan. If you have a BevMo near you they carry some hardwoods for cooking. I am a low and slow with 180-220 the desired temps. Try not to peak for the first few hours.

If you have fish that is too dry make a salad out of it. Some mayo & mustard will put the moister back in. Add wet veggies like celery, pickles & onions and your set. Break it out the next time you are with some friends with a box of crackers of your choice and you will be the hero for the day.

09-19-2012, 04:01 PM	#2
T Bone Senior Member Join Date: Dec 2008 Location: Redlands CA Posts: 871	best to smoke oily fish like Tuna-YT-Bonito-Salmon. Other types of fish end up too dry. I just smoked 6 # of YT over the weekend.I used mesquite which was flavor overkill,Brine was Yamasa teriyaki and brown suger.It is more addictive than crack... __________________ Barachit Baralah,Elohim-In the beginning,God-Genesis 1:1 "Who among you,if your son asked for a fish would give them a serpent " Jesus Matt. 7:10

09-19-2012, 04:02 PM	#3
ful-rac Emperor Join Date: May 2009 Location: Buena Park Posts: 3,649	Just had some last week....K-I-L-L-E-R-!!!!! very good! __________________ There's nothing colder than yesterday's hotdog.

09-19-2012, 04:36 PM	#7
mtnbykr2 Senior Member Join Date: Sep 2009 Location: newbury park ca Posts: 2,323	mmmmmmmmmm smoked fish.......let's eat congrats on the epic YT summer you have had... I have done halibut, it is a bit dry, but if you keep a tray of liquid close by in with it I use beer, it is ok.... Now I have to go get me some smoked fish..... __________________

09-19-2012, 03:44 PM	#1
ericko Senior Member Join Date: Jun 2008 Location: Huntington beach Posts: 594	Has anybody smoked halibut???

09-19-2012, 04:19 PM	#4
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,169	I did halibut before. It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon

09-19-2012, 04:34 PM	#5
seaquinn wishin' I was fishin' Join Date: Jan 2006 Location: Blossom Valley (near El Cajon) Posts: 148	Here is the smoker I use: (and some nice results at the bottom!) Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one! Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

09-19-2012, 05:06 PM	#8
dwntwnall4u Kevin C. Join Date: Aug 2011 Location: San Diego/Hawaii Posts: 146	Nice smoker there.

09-19-2012, 05:09 PM	#9
Bigfishhunter96 Member Join Date: Aug 2012 Posts: 30	If the smoke flavor is to strong us a light flavor wood such as hickory or apple chips with a teriyaki marinade goes perfect with yellow tail and tuna.

09-19-2012, 06:35 PM	#10
ericko Senior Member Join Date: Jun 2008 Location: Huntington beach Posts: 594	thanks boys ill stick to grilling my halibut.

09-19-2012, 06:59 PM	#11
MrPukaShell Senior Member Join Date: Jun 2010 Location: Ventura COunty Posts: 521	I use one of the Little Chief electric smokers. I brine with 1 cup salt, 1 box of Dark Brown sugar, whole bulb of garlic, one inch of ginger, red pepper flakes to taste and a gallon of water. Bring to a boil and let cool. If you like it a little sweeter add some Maple syrup. Soak the fish overnight. Take out of the brine and rinse with clean water. Place on the rack for about an hour with a fan blowing on it. You want that glaze to form over. It looks like your skin when you rip a scab off, a little sticky or tacky. For smoke fruit woods are awesome if you can get your hands on some. If not try Alder or a nut wood like pecan. If you have a BevMo near you they carry some hardwoods for cooking. I am a low and slow with 180-220 the desired temps. Try not to peak for the first few hours. If you have fish that is too dry make a salad out of it. Some mayo & mustard will put the moister back in. Add wet veggies like celery, pickles & onions and your set. Break it out the next time you are with some friends with a box of crackers of your choice and you will be the hero for the day.