Smoking Fish?

[HobieScot]

Thanks Nacho

Why so many smokers? Do you compete or own a Resturant?


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[spicolly]

This will work well for YT, too.

Brine the fish overnight. Google recipes that sound good to you. After soaking fish overnight, rinse off, then let air dry for a few hours.

I used a big green egg. Smoked at 165 for 3.5 hours. YUM!!!

[Kayak_Bernie]

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]

Smoked YT is the bomb!

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

[Baja_Traveler]

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]

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]

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

[nacho66]

Originally Posted by HobieScot

Thanks Nacho

Why so many smokers? Do you compete or own a Resturant?


Sent from my iPhone using Tapatalk

The reason for the smokers, I originally had a masterbuilt that the element burnt out in I found the cookshack SM150 for a great price. I wanted to get into competition so the wife bought me a used FEC100. She likes using the SM150 which to her is easy 1 piece of wood and your off. The others use pellets.

Brining is the process of soaking food in a salty solution. The heavy salt content helps in the breakdown of muscle and the absorption of moisture into the meat. If you add flavors from juices or spices into the mixture, it will be absorbed along with the saline solution.

Basically a cure.

[spicolly]

Originally Posted by HobieScot

Thanks Nacho

Why so many smokers? Do you compete or own a Resturant?


Sent from my iPhone using Tapatalk

I moved to Austin for 5 years...then returned home to SoCal in 2013. While in TX, I learned all about REAL BBQ. There is nothing like TX pit BBQ in San Diego, so I learned to smoke brisket, ribs, chicken, pork shoulder, etc. Since moving back, I have smoked a lot of tuna...it's amazing!!!