MARK <> DELMAR, MANO, MILLER, COACH, ROOK <>
I know the kid since my first restaurant job 24 years ago… no charge. He’s welcome to grab me a bottle of Middleton… though Tullamore would do just fine.. I’ll receive neither. JOE, MANO <>
I hot-smoked all three; the finished smoked filets filled a 2” hotel pan.
I would have no problem illustrating technique in the near future, if it was really desired by the Membership, but I do not have time to type a tutorial right now.
Cold-smoke, like “smoked-salmon”
on a bagel w/creamed cheese, is not actually cooked, but cured then flavored by smoke. I salt cure mine overnight, then brine, then dry, then smoke quickly never allowing the fish temp to exceed 75 degrees, then optionally flavor. Here’s Tasmanian Sea Trout I did recently. <Reference link>
Hot-smoke, like kippered salmon
(for continuity) or smoked brisket
, is cooked with heat. I brine mine in salts, sugars, some acid, aromatics, and water, then dry, then smoke to internal temps dependent upon product. For example, this kingfish was brought to around 140 in about 3 hours while I might bring a Boston Butt to 185 in 8 hours.PANKO <>
Although we also have the much smaller indigenous Cero & Spanish Mackerels, SEABELL is correct in that they are King Mackerel… aka Kingfish. All 3 of those were over 3’ @around 12-14#. I’ve caught up to 45#, and although quite rare, they can reach 75#. They are good extremely fresh, but many frown upon them as table fair as they are relatively gamy fish that are very “meaty” and dry out quite easily. They require skill to cook well because big dominant flavors work best, like char-grilling or blackening, but you have to cook them no further than MR as you want them to carry-over to M-MW; if not, they are EXTREMELY dry meaty fare. Perfect candidates for the smoker, and if you do it right, DAMN it’s good. Look at that photo:
...honestly, I nailed it.
You can see the fillet is still holding some liquid, and didn’t dry out at all. It works great as dip fodder when it’s dried out, but when moist you can eat it straight or mix a dip, as well. I prefer the moister texture in any context of its ultimate employment.