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smoked king mackerel

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  • #16
    Chuck you are officially on the hook for some kings. One of the things the chefs are going to prepare is smoked king so we need you to come thru.[]
    David, New Kent, Va[br]



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

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    • #17
      Guys try this? I get fish all the time from my dad so I'm always trying different things. We brought these out for a cookout a few weeks back---good stuff! You need to season the fish first (it doesn't tell you that) but comes out good. Season, throw it in a bag, cook it for 20min on the hot grill.....done! I did some black grouper last time.


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      • #18
        blasphemy![][]
        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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        • #19
          quote:


          Originally posted by ssfishx


          blasphemy![][]



          Lol--believe me I was skeptical. I get bags of fillet 6-10#'s at a time on avg. I hate to freeze the stuff. That same day I made 3 other styles--it was pretty good! Easy and you don't need a smoker. Now, I smoked a $24/lb fish, but I didn't pay for it and will have more on the way. . Give the smoker bags a shot with the cat food...I mean kingfish lol

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          • #20
            when you are getting 10#s or more at a time it's worth firing up the smoker mainly because it freezes just fine once it's been smoked.

            fish will usually be done in an hour or three if you hot smoke it technically it's "kippered" not cold smoked

            cat food?

            Meow![]
            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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            • #21
              quote:


              Originally posted by ssfishx


              when you are getting 10#s or more at a time it's worth firing up the smoker mainly because it freezes just fine once it's been smoked.


              fish will usually be done in an hour or three if you hot smoke it technically it's "kippered" not cold smoked

              cat food?

              Meow![]


              If you have a smoker on wheels. We did this at a camp site [] Smoked, blackened, lemon butter, Jerk and plane old salt and pepper for the old folks.....okay, I'm hungry--send me the cat food!!!

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              • #22
                I just smoked some of the king and spanish I caught in Destin, going to try to make the dip. The king was on the lower level and went a little too long but I am hoping the dip will be ok.
                David, New Kent, Va[br]



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

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                • #23
                  I made the dip tonight and it was excellent. []
                  David, New Kent, Va[br]



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

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                  • #24
                    it's pretty good stuff[]

                    everyone seemed to enjoy it at the banquet
                    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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