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smoked king mackerel

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  • smoked king mackerel

    smoked some mackerel, turned out pretty good [][]




    76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

  • #2
    Lets do that in Destin.
    Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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    • #3
      Looks good!

      How'd it taste
      ROGUE I[br]1978 235 CC[br]Newburyport, MA[br]ROGUE II[br]1987 17\' Montauk[br]Camden, ME[br]

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      • #4
        quote:



        How'd it taste



        exellent![]
        76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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        • #5
          quote:


          Originally posted by LocoMako


          Lets do that in Destin.



          If the cooks request it...I can guarantee fresh King Mac's [][]. It is easier to put on ice than release those toothy bastards alive [}].
          \'93 241 https://forum.classicmako.com/forum/...etting-started
          \'82 224 - Mobile, AL Gone but NEVER Forgotten - https://forum.classicmako.com/forum/...indshield-tank

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          • #6
            guarantee?[]

            the recipe is pretty simple,

            soak in iced brine for 4 hours

            Brine

            1 gal water

            1 1/2 cup non iodized salt

            1 cup brown sugar

            1/2 cup molasses

            2 bay leaves

            couple splashes of Worcestershire sauce.

            tablespoon rice wine vinegar

            remove from brine and rinse, place on a drying rack and let air dry until a glaze forms (about as long as it takes for the smoker to come up to temp)

            smoke over Pecan or Hickory at 210 degrees for 2 to 3 hours or until the fish is cooked.

            if you plan to refrigerate, allow to cool before placing in bags or containers to prevent condensation.

            this makes a killer dip

            1 pound of smoked fish, flaked

            1/4 of a sweet onion diced fine

            a couple spoons of mayonnaise

            a squeeze of lime

            salt and pepper to taste

            dash of hot sauce (optional)

            Spread on your favorite cracker or toast

            enjoy![]

            or add chopped hard boiled eggs and sweet relish and you have a kick butt mackerel salad sandwich![]
            76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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            • #7
              Hey, Leo will do it in Destin, my only QUESTION will Chuck have his tramson finished? HeHe
              Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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              • #8
                quote:


                Originally posted by LocoMako


                Hey, Leo will do it in Destin, my only QUESTION will Chuck have his tramson finished? HeHe



                Ed, What makes you think that would be a problem[?] Chuck is probably in the yard right now fairing that thing with a flash light in his mouth.

                I have smoked king many times, in fact its just about the only way I cook it these days. If any of it survives the initial onslaught, it even keeps ok vac packed and frozen. Never tried the dip but I bet its good!
                David, New Kent, Va[br]



                [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

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                • #9
                  do you brine the fish, dave?

                  smoked king is also very good in this recipe

                  http://www.classicmako.com/forum/top...TOPIC_ID=30525

                  Ed, that is what I was hinting at with the question mark.[]

                  If we can catch some kings in Destin I would not hesitate to toss some on the smoker
                  76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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                  • #10
                    quote:


                    Originally posted by ssfishx


                    do you brine the fish, dave?


                    smoked king is also very good in this recipe

                    http://www.classicmako.com/forum/top...TOPIC_ID=30525

                    Ed, that is what I was hinting at with the question mark.[]

                    If we can catch some kings in Destin I would not hesitate to toss some on the smoker


                    I brine the fish in soy sauce, brown sugar and water. Once on the smoker I sprinkle on a little brown sugar and black pepper.[]
                    David, New Kent, Va[br]



                    [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

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                    • #11
                      quote:


                      Originally posted by ssfishx


                      If we can catch some kings in Destin I would not hesitate to toss some on the smoker



                      This "If" and questioning of my guarantee hurts my feelings [][]
                      \'93 241 https://forum.classicmako.com/forum/...etting-started
                      \'82 224 - Mobile, AL Gone but NEVER Forgotten - https://forum.classicmako.com/forum/...indshield-tank

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                      • #12
                        Chuck I am sorry. I feel sure that the tramson will be finished by June 17 2011. I pulling for you.
                        Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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                        • #13
                          There is a reason they call it fishing and not "catching"[] no guarantees...
                          76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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                          • #14
                            quote:


                            Originally posted by ssfishx


                            There is a reason they call it fishing and not "catching"[] no guarantees...



                            Yea I know...it could be bad weather and I might not be able to get out[][][]

                            Kinda like this hole I am digging for myself[:I][][]
                            \'93 241 https://forum.classicmako.com/forum/...etting-started
                            \'82 224 - Mobile, AL Gone but NEVER Forgotten - https://forum.classicmako.com/forum/...indshield-tank

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                            • #15
                              To Chuck 10-4
                              Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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