Smoked Kingfish

[canyongear]

Well, this is my first posto' in this area of SF.

Neighbor came by yesterday.."hey Big Tim, you like Kingfish?, I just got thru smokin up 20 lbs of loins and making 10 lbs of smoked kingfish dip, want some"?

Absofrigginlutely, goods get delivered..few Corona's disappear..we dive in feet first.

Holy smoked Kingfish..wow!

Well let me tell you folks, If you never had either, it's like smoked heaven..my god! phenominal..now im full and a half a box or Ritz crackers is missing out of the pantry at Rancho Relaxo..good stuff!

[clt_capt]

Yes - Smoked king is awesome...

But I'll give you a hint at even better - When you clean your next wahoo (assuming you fillet it instead of steaking) - save the ribcage/belly portion to smoke...

A couple of those make it worth firing up the smoker...

Same holds true with YFT ribcage...

[cravertosu]

can we get a few more specifics about the smoking process?!!

Tim

[canyongear]

Tim,

I will enquire, when I see him again, he's in and out..charters and does other stuff that keeps him gone quite a bit..remind me if I dont' get back to you..

CG

[canyongear]

Clt Capn'..smoked tuna belly's..now your talkin'..had a buddy that used to make jerky somehow..no..clue.. good tho'

[clt_capt]

I can't speak for your buddy's smoking process, but here is mine...


Brine -
1 Cup Salt
1/2 Cup Sugar (Brown Sugar works too)
1 Gallon Water

Bring to a boil, then allow to cool.
You can add whole black peppercorns and herbs
If you like.

Once cool, place the fish in a ziplock bag - cover completely with brine for 1 hour.

Remove the fish from the brine and rinse with cool water.
Lay the fish out to air dry for 15 - 20 mins (an oven rack works well)

Sprinkle with Lawry's Season Salt.

Place in smoker at 170 degrees. The smoking time varies depending on thickness, but 1 1/2 - 2 hours is usually good.

I prefer hickory for smoking...

[cravertosu]

Thanks Capt!

I'll be giving that a try when I get back to the house!

Tim

[clt_capt]

Tuna Jerky

½ cup soy sauce
4 tbs. sugar
2 tsp. grated fresh ginger
1 clove garlic, minced
About 1/2 cup of teriyaki sauce
2 lbs. fresh raw tuna


Cut fish into thin strips about ¼" thick, 1-2" wide, and 3-5" long. Mix together marinade ingredients, pour over fish, and marinate for about 6 hours. Dry in oven at 145 degrees for about 2 hours, then lower temperature to 130 degrees until dry. Makes about ½ lbs. jerky.

Alternately you can smoke the strips with your smoker...
Gotta be able to control the heat...

[Nauti Natured]

This has motivated me to finally pull the trigger on the smoker. I have wanted to give it a shot for a long time.