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05-04-2003, 09:57 PM | #1 |
Registered User
Join Date: Jan 2003
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Smoking Amberjack
Anybody have some advice on smoking up some AJ??
Never smoked much fish before, but figured I'd give it a try since I've got a few pounds of AJ. I know you brine it and then smoke it, but a few details would be helpful |
05-04-2003, 10:04 PM | #2 |
Subaquatic Assassin
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use a bong...it's much easier to keep it lit that way
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05-04-2003, 10:13 PM | #3 |
Nappy Headed Ho
Join Date: Sep 2002
Location: Z-Hills, FL
Age: 57
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My father makes a bad ass smoked fish dip out of AJ and I think he marinates the AJ in Italian dressing and then throws it on the smoker for 2-3 hrs.
Soak the wood chips over night for maximum smokeage! |
05-04-2003, 10:19 PM | #4 |
Spearboard Historian
Join Date: Jan 2003
Location: Boca Raton
Age: 62
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I usually prepare a brine with kosher or other uniodized salt. Mix as much salt into the water as it will absorb in a cooler. Then let the fish sit in it for at least a few hours or overnight (if the fish is frozen, let it thaw in the brine). Remove the fish from the brine (and let it air dry - recommended but I never have that much patience). Spray the grates on your smoker with Pam or vegetable oil and place fish skin side down on grates (do not turn the fish). Smoke 3-4 hours or so (assuming fillets are .75 to 1 inch thick) depending on the thickness of the fillets. Remove from smoker. Vacuum seal any fish that you are not going to eat the next couple of days while it is still warm - that will seal in moisture. It will last up to a year in the freezer.
Make fish dip by flaking fish and adding mayonaise until you get the right consistency. Taste before adding anything else (pepper, lemon juice, hot sauce, etc). Usually I don't add anything (I personally think that it detracts from the outstanding flavor of the fish) but may put the other stuff on the side when I serve it with crackers. You can't go wrong! Last edited by kitefisherman; 05-04-2003 at 10:34 PM. |
05-05-2003, 05:55 AM | #5 |
The Wizard Of HOD
Join Date: Sep 2002
Location: Gulf of Mexico
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Rich I think you're a great guy , but if you ever get near me with Italian dressing I'm kicking your ass !
AJ Suarez |
05-05-2003, 08:39 AM | #6 | |
Nappy Headed Ho
Join Date: Sep 2002
Location: Z-Hills, FL
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Quote:
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05-05-2003, 09:31 PM | #7 |
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AJ is about done and looking damn good.
dlock...I saved an ounce or so for the bong and it tastes like shit Especially with the italian dressing bong water |
05-06-2003, 04:06 PM | #8 |
Subaquatic Assassin
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10-4 on that!! On a more serious note; a lot of times if you don't rinse your brine before you smoke the fish it may be a bit too salty if you soaked it overnight. The old rule of thumb my dad used was enough salt to make a potato float was the correct brine mixture. Good luck!!
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05-06-2003, 04:33 PM | #9 |
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dlock: I like the potato idea. I use my smoked fish primarily for dip so the saltiness is mellowed by the addition of the mayonaise. If I am going to eat the smoked fish as a meal, I usually use a less dense brine, a shorter brining period and/or don't smoke it quite as long. Lots of salt and smoking time remove substantial moisture from the fish thus acting as a preservative. This is good for long term freezer storage. The moisture is restored to the fish with the introduction of mayonaise when you make the dip.
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05-06-2003, 07:56 PM | #10 |
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It's good, but a bit salty. I used a recipe I found in the FS book "Hook To Table". The brine was two cups salt and two cups brown sugar in a quart of water. Brined it for about five hours, rinsed and let it sit out for about an hour and then smoked it for about four hours in a kettle smoker with hickory chips and charcoal. Beside the salt, it was damn good.
Maybe a little less brining time and a little shorter smoking period with a higher heat would knock the salt down a notch. Guess I gotta go back out and slay another AJ so I can work on the recipe |
05-06-2003, 09:31 PM | #11 |
Subaquatic Assassin
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true smoking uses VERY LITTLE heat, the smoke does the cooking as well as the salt helps in the curing. Heat will most definitely dry out the fillets. Just cut down your soaking time and keep the smoke 'a rollin'! Smoked fish is a great dive snack we bring it often. Aj's are the best next to king's and spanish but nothin' beats good ole MULLET!!!!I was raised on that shit !!!
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05-08-2003, 02:10 PM | #12 |
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Location: St Pete
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smokin
Not my recipe, I got this from a book, but it's dynamite! Worth the extra effort! Got a great recipe for smoked fish spread to, if you want it.
Smoked Fish Recipe Smoked fish brine: 1 gal water 1 cup non-iodized salt 1 cup white sugar 1 cup brown sugar 2 tsp garlic powder 2 tbls black pepper 2 tbls lemon juice 2 tbls liquid smoke 1 small bottle pickling spices 1 large onion diced Soak fish in brine for 24 hours, rinse in clear water, pat dry with paper towels. Allow to air dri\y at room temperature for 2 hours or until a glaze forms on the flesh. Smoke 2 to 3 hours. Soak wood chunks in water for an hour or so before putting them into the fire to flavor the fish. This recipe can be halved for smaller batches. I usually use half this recipe for 3 to 4 lbs of fish. |
05-08-2003, 08:57 PM | #13 | |
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Re: smokin
Quote:
subdude |
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05-09-2003, 06:12 AM | #14 |
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I'm not knockin' it, but the only thing I brine is bait!
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05-09-2003, 06:38 AM | #15 | |
K-9 Rest Stop
Join Date: Jan 2003
Location: S/W Arkansas
Age: 81
Posts: 590
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"SMOKKIN" !!
Quote:
If it don't draw right ya' may have it packed a little tight. The problem I always have is cleanin' the screen in the botom of the bowl afterwards, one good fish and the residue is BAAaad. My personal favorite is a big ol' fish "Doobie" rolled in pages from the Bible. Man, now, that draws sweet, runs a little hot, and some residue in my mustache though.
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