Smoked fish
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- Pilgrim
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Smoked fish
Hello All, long time no posting here but wanted to share yesterdays fish smoking. It is a sea fish called Sierra here in Ecuador.
- OldUsedParts
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Re: Smoked fish
What a nice set up and process to do those Fish. We call those Mackeral here on the Texas Gulf Coast and I have charcoal grilled them before but never smoked. I'll bet they really taste good too. ???WHAT??? do you do when they are finished hanging? Do you keep them whole or remove the meat from the bone for "storage" ??? Also what flavors of smoke, seasoning or brine do you use??
Thanks for posting these for us to enjoy.
OUP
Thanks for posting these for us to enjoy.
OUP
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
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Re: Smoked fish
Awesome
- CaptJack
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Re: Smoked fish
here in the Gulf of Mexico we have a number of different mackerel species
Last edited by CaptJack on Mon Jun 13, 2022 9:27 pm, edited 1 time in total.
22"OldSmokey • 2-burner gasser with GrillGrates
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- Pilgrim
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Re: Smoked fish
Yes they are tasty, get you a nice slice of full grain bread, spread some butter like in the good days.....add plenty fish and some horseradish ho ho that is really something!
I soak them for 6-8 hours in a brine, water, sugar, salt, bay leaves, soy sauce, black pepper and some lemon juice. Rinse them well and pad them dry. Smoke for 8-10 hours with algarobo wood, just little chips in order to produce cold smoke about 60-80 degrees Celsius.
I’ll keep them whole in the fridge no problems for 10 days mostly they are gone sooner....
Algarobo wood is acording to Google Carob Wood....
I soak them for 6-8 hours in a brine, water, sugar, salt, bay leaves, soy sauce, black pepper and some lemon juice. Rinse them well and pad them dry. Smoke for 8-10 hours with algarobo wood, just little chips in order to produce cold smoke about 60-80 degrees Celsius.
I’ll keep them whole in the fridge no problems for 10 days mostly they are gone sooner....
Algarobo wood is acording to Google Carob Wood....
- Sailor Kenshin
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- OldUsedParts
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Re: Smoked fish
CaptJack wrote:here in the Gulf of Mexico we have a number of different mackerel species
Yes, indeed we always fished for the Spanish Mackerel where we went.
They sure are fast in the water after you set the hook.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- k.a.m.
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Re: Smoked fish
That looks delicious Muyuyogrilling I would be all over that.
- CaptJack
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Re: Smoked fish
OldUsedParts wrote:CaptJack wrote:here in the Gulf of Mexico we have a number of different mackerel species
Yes, indeed we always fished for the Spanish Mackerel where we went.
They sure are fast in the water after you set the hook.
if you remember.. we call em SMACKS
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- OldUsedParts
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Re: Smoked fish
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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