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

crazywakeboarder · 10-05-2014, 05:57 AM

I had a few lbs of yellowtail leftover and I decided to smoke it. I used apple wood chips and added an apricot glaze at the end. It was delicious and a big hit at work.

What glazes have you tried that worked well with your smoked yellowtail?

Thanks!

619-SWIM-DOG · 10-05-2014, 09:15 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

crazywakeboarder · 10-05-2014, 09:23 AM

Quote:

Originally Posted by 619-SWIM-DOG

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

Thanks for the reply but thats the brine you described, which I did before smoking

Im looking for glazes to put on the smoked yellowtail. I made an apricot glaze last time. Looking for suggestions of other glazes that worked well with the yellowtail

T-Rex · 10-06-2014, 09:12 PM

Here's a glaze I used not too long ago...the recipe comes from the chef who presents at the fred Hall shows with Catalina Offshore Products.

1/4 cup jalepeno jelly
2 T white wine vinegar
1/2 t dijon mustard
1/4 t salt

Mix ingredients and simmer briefly in a saucepan. Brush on the fillets several times until you have the amount of glaze you want.

bwana · 10-07-2014, 08:41 AM

I use Raspberry Jalapeno and Mango Habanero jams from Jackies Jams and Jellies in Rochester NY http://www.jackiesjamsandjellies.com/

These two jams took my smoked fish up a notch and were a big hit with all that tried it.

blitzburgh · 10-07-2014, 09:09 AM

Looks damn good!

10-05-2014, 05:57 AM	#1
crazywakeboarder Senior Member Join Date: Jun 2014 Location: yorba linda Posts: 120	Glazes for smoked yellowtail I had a few lbs of yellowtail leftover and I decided to smoke it. I used apple wood chips and added an apricot glaze at the end. It was delicious and a big hit at work. What glazes have you tried that worked well with your smoked yellowtail? Thanks!

10-06-2014, 09:12 PM	#4
T-Rex Senior Member Join Date: Mar 2005 Location: Rancho Santa Margarita Posts: 770	Here's a glaze I used not too long ago...the recipe comes from the chef who presents at the fred Hall shows with Catalina Offshore Products. 1/4 cup jalepeno jelly 2 T white wine vinegar 1/2 t dijon mustard 1/4 t salt Mix ingredients and simmer briefly in a saucepan. Brush on the fillets several times until you have the amount of glaze you want. __________________

10-07-2014, 09:09 AM	#6
blitzburgh Senior Member Join Date: Mar 2009 Location: Menifee Posts: 2,509	Looks damn good! __________________ ”The beauty of the Second Amendment is that it will not be needed until they try to take it.” ~Thomas Jefferson.........maybe

10-05-2014, 09:15 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

10-07-2014, 08:41 AM	#5
bwana Senior Member Join Date: Jun 2006 Location: El Toro, CA Posts: 244	I use Raspberry Jalapeno and Mango Habanero jams from Jackies Jams and Jellies in Rochester NY http://www.jackiesjamsandjellies.com/ These two jams took my smoked fish up a notch and were a big hit with all that tried it.