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For those who whinne and cry about how I should'nt keep my legal 10 fish limit, this is for you. There is a method to my madness:
Smoking a batch that i plan to eat fresh tonight, then make a holiday fish dip with a pile of leftover. I promise you its smack yo mama good. Only took 6 hours to make it right.
This will burn the Mercury right out of the meat! ;)
http://i46.photobucket.com/albums/f1...psrgckjjv0.jpg
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You go Pete, looks like a great meal to me, enjoy the fruits of you're labor my friend.
Pete, have you ever made any fish jerky? I'm thinking I saw some salmon jerky once, it mighta been smoked strips though
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that looks like some good eats to me Pete. I believe I could get rid of a lb. or two for ya<br>
Your method in your madness is excellent! Very good, I'm impressed.
Man that looks good!!
Looks good Pete!
How long do you smoked your fish Pete and what temp.
LittleJohn
You better bring me some!!!!!
Wow! Those smoked fish slabs look good :ThumbsUp
Sure does, but pretty much smoked anything looks great.Quote:
Originally Posted by STUMP HUNTER
Those sure do look good Pete. Go catch a bunch more
I have made King Mackerel Jerky. not too bad overall but too much work for what its worth!Quote:
Originally Posted by bearclaw
It kind of varies. I started the whole fish about an hour before the fillets.Quote:
Originally Posted by LittleJohn
I like to do it as low as possible which = approx 160-180 degrees roughly 4ish hrs. when they are close to done, i like to bring the temp up to about 220-240 for roughly 20 minutes to char the edges and surface (gives it a bit more flavor i feel).
every so often i will rotate the racks from bottom to top.
So what's the rest of the dip recipe or is it a chefs secret? I've tried a few dips from smoked bluefish but it wasn't quite slap yo momma. I really like the dip from Flying Fish restaurant.
X2!Quote:
Originally Posted by bioguy
id love to share all the recipe's i have for these tasty critters + many more, but im afraid some of these people lurking around who are against keeping fish will finally start keeping a few :biggrin
that is why we have PMs hint hint hint !!!!:Rofl:biggrin:ThumbsUpQuote:
Originally Posted by pete
I too love to smoke fish, especially Salmon. Only concern I have is regarding the mercury in the fish. Most all our fish have some mercury naturally occurring in them from leaching out of the ground. In most all our waters you would have to eat a ton of fish for it to cause a problem.
That being said, if the fish have mercury in them, no amount of smoking or cooking will remove it. It is ingrained in the meat and remains there during any preparation method.
Only reason I mention is there are some areas where the mercury content is high enough to have consumption advisories issued by DNR and I did not want folks to think they can remove the threat by smoking or cooking in any method,
really is not much of a big secret. do what you would do with bluefish or salmon, but you have to grind up the smoked fish in a food processor.Quote:
Originally Posted by bioguy