Smoked Kingfish

canyongear · 07-25-2009, 03:24 PM

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 · 07-25-2009, 05:24 PM

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 · 07-25-2009, 08:43 PM

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

Tim

canyongear · 07-25-2009, 09:07 PM

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 · 07-25-2009, 09:09 PM

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

clt_capt · 07-26-2009, 12:06 AM

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 · 07-26-2009, 12:38 AM

Thanks Capt!

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

Tim

clt_capt · 07-26-2009, 12:49 AM

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 · 09-07-2009, 05:25 PM

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

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07-25-2009, 05:24 PM	#2
clt_capt If Ignorance is bliss, Why aren't more people happy? Join Date: Jan 2007 Location: Raleigh, MHC Posts: 5,943 Credits: 8,625.9 Boat: Luhrs 36 Home Port: MHC Occupation: Supporting my Tackle habit	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...

07-25-2009, 08:43 PM	#3
cravertosu Crab mustard is good Join Date: Feb 2008 Location: Raeford, NC Posts: 685 Credits: 3,051.2 Boat: 25ft Wellcraft Best Catch: Stacy! Occupation: Military	can we get a few more specifics about the smoking process?!! Tim

07-26-2009, 12:06 AM	#6
clt_capt If Ignorance is bliss, Why aren't more people happy? Join Date: Jan 2007 Location: Raleigh, MHC Posts: 5,943 Credits: 8,625.9 Boat: Luhrs 36 Home Port: MHC Occupation: Supporting my Tackle habit	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...

07-26-2009, 12:38 AM	#7
cravertosu Crab mustard is good Join Date: Feb 2008 Location: Raeford, NC Posts: 685 Credits: 3,051.2 Boat: 25ft Wellcraft Best Catch: Stacy! Occupation: Military	Thanks Capt! I'll be giving that a try when I get back to the house! Tim

07-26-2009, 12:49 AM	#8
clt_capt If Ignorance is bliss, Why aren't more people happy? Join Date: Jan 2007 Location: Raleigh, MHC Posts: 5,943 Credits: 8,625.9 Boat: Luhrs 36 Home Port: MHC Occupation: Supporting my Tackle habit	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...

09-07-2009, 05:25 PM	#9
Nauti Natured I think Admin is going to let me have this space Join Date: Sep 2007 Location: Chapel Hill / Atlantic Beach, NC Posts: 2,177 Credits: 4,511.9 Boat: Contender 31 Open, Yamaha 225 4 strokes Home Port: Atlantic Beach, NC	This has motivated me to finally pull the trigger on the smoker. I have wanted to give it a shot for a long time.