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Re: >> Frigging Friends <<

Fri May 09, 2014 9:41 am

Panko: Probably King Mackerel

Re: >> Frigging Friends <<

Fri May 09, 2014 10:24 am

Please post a tutorial on how to smoke fish.

Re: >> Frigging Friends <<

Fri May 09, 2014 12:43 pm

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. :roll:

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>

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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:

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...honestly, I nailed it. 8-) 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.

Re: >> Frigging Friends <<

Fri May 09, 2014 4:55 pm

Yeah I'd say you nailed it...the color and translucent sheen are apparent, bravo! now quit playing and start plating those gold leaves for the 1 percenters :)

Re: >> Frigging Friends <<

Fri May 09, 2014 5:27 pm

May is a "slow" month on Palm Beach Island. It's a packing month; getting ready to head to summer playgrounds. I'm enjoying a "lighter" workload... which allows for energy drinks. ;)

Re: >> Frigging Friends <<

Fri May 09, 2014 5:44 pm

I thought mackerel but wasn't for sure. Thanks for confirming. :) Nicely done on the smoke job!

Re: >> Frigging Friends <<

Fri May 09, 2014 5:50 pm

Melampus wrote:...honestly, I nailed it.
Can't argue with you there, damn that looks good!

Re: >> Frigging Friends <<

Fri May 09, 2014 8:13 pm

Nice work! Like usual....

Re: >> Frigging Friends <<

Sun May 11, 2014 3:40 pm

Great job on the smoking - and thanks for the explanations.
Tom

Re: >> Frigging Friends <<

Mon May 12, 2014 3:18 pm

Thank you, gentleman, and you're very welcome, PANKO & BREWTON.
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