Big Bend Florida
Smoked Fish &
Split the mullet with some pork sausage seasoning on
them, smoked over pecan at 180 degrees for about 3 hours with a pan of
apple juice or white wine is pretty good. I've found that if you brine
mullet you'll just seal the surface of the meat and you won't get the
smoke flavor to penetrate the flesh...you'll have to keep an eye on
the mullet so as to not dry it out too much.
If you wanna cure the fish, such as tuna, marlin,
sailfish, salmon or AJ's, try a brine of 3 parts sugar, 1 part coarse
salt and fresh dill. Pack the fish in the dry brine solution with the
dill and wrap it in plastic wrap...use a tooth pick to poke holes in
the plastic so the liquid drawn from the fishs' flesh will drain and
cure the fish in the fridge for about 5 days..flip it every 24 hours
and pour off the liquid...after 5 days unwrap it and wash the
fish...chill and slice very thin with a ceramic knife..or a really
sharp thin blade...you've made LOX.
Now if you wanna to really taste some good fish, catch
a barely legal AJ...fillet, skin it and debone...1 part fresh orange
juice, 2 parts water, 3 parts sugar, 1 part salt...fresh taragon
chopped 2 tblspns...marinade for 4-6 hrs....remove and wash it
off...dust it with the "sausage seasoning"...cool smoke it at 120
degrees for about 4 hrs.....or until it releases itself from the
grill....make sure you have a pan of water or white wine in the
I've been making some pretty good smoked salmon lately
using my Brinkman charcoal and water smoker. 4 lbs. of salmon costs me
$13 at Sam's Club. Not to mention that you can purchase (2) 24 lb.
bags of charcoal there for $10. I just use chunks of oak from my
firewood pile out back that I soak for a few hours. Salmon gets soaked
in a brine made from some sugar and salt, with a few bay leaves and
cracked pepper added. Then I just let it smoke for about 4 hours. This
method is very cost effective and tasty.
I have been smoking and eating salmon for the past 30
years. I am originally from Michigan and caught a lot of salmon up
there. My favorate recipe for the brine mix is: 1/2 cup lemon juice,
1/2 cup of brown sugar and one cup of kosher salt to approximately 2
1/2 gallons of water.
For the smoke flavor I like to use apple wood with a
small amount of hickory. Really gives a good flavor.
Also, when smoked, flake the fish in a bowl, mix with
mayo and put on crackers. You won't want to quit eating.
Brine recipe for
Author Big Bend
Hereís a Brine recipe for Smoked Fish that has seen
many revisions over the years. This recipe is good for any oily fish
like kingfish, spanish macs, mullet, or blues. For those people who
think blues arenít fit for eating this recipe will make them realize
what they are missing.
The volume of this recipe will be enough to cover one
30 inch king (around 15 lbs.) While marinating, make sure you keep the
fish under the brine. Sometimes I use a bowl on top of the fillets to
keep them below the marinade. The longer you marinate the more salt
the fish will pick up. Iíve found marinating 4 hours suits my palate.
Smoked Fish Brine
2 quarts of water
3/4 cup salt (NON-iodine)
1 cup brown sugar
3 tbsp. Worchester sauce
3 tbsp. Yoshidas Gourmet
Ĺ cup white vinegar
3 tbsp. Whole peppercorns
1 tbsp. Chili powder
2 bay leaves
ix everything in a deep plastic container. For the
peppercorns, I put the peppercorns in a plastic baggie and crack them
using a mallet. Before you place the fish in the marinade stir well.
Marinade 4 hours.
After marinating I strain the marinade and smear the
fish surface and sides with the pepper from the marinade. I then place
the fillets (skin side down) on newspaper and use a small fan to air
dry the fish surface. This helps to get a golden top on the fillet
Smoke the fish with the skin side down. On my round
charcoal Webber it takes around 1 hour and 45 minutes for the fish to
be done. Donít over cook as it will dry out. Best served warm. Make
sure you set aside a piece or two for yourself cause the remaining
fish will go fast!