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work has been keeping me in the keys last few weeks instead of on the St. John’s where I want to be but I made the best of it and went out yesterday high speed trolling and landed a 30 lb Wahoo. Quick sear for 30 sec on ea. side than straight to the fridge for an hr. When the fish is cold it slices much better. Served with Japanese bbq sauce mixed with crunchy chili pepper paste.
I’m brining the rest right now to smoke and make dip.
Looks fun and delicious!
Hybrid smooth skin pointed crappie.......:dono
Beautiful fish! Looks and sounds delicious too with crunchy chili oil.
That looks tasty!!
Nice fish and looks tasty. Curious about the brining and smoking it. Wife bought some smoked salmon for me a couple weeks ago and it was fantastic. Have some trout in the freezer and wanted to try smoking some. What do you use for brining fish and what temps do you smoke them?
So any process for parasites first or fresh eating. I understood only Flounder are a parasite free warm water fish. Looks fantastic, your sear execution looks are good as any if some of the finest Japanese restaurants.Quote:
Originally Posted by Mud
:popcornQuote:
Originally Posted by JUNGLEJIMJIGS
Eating raw fish- I’ve eaten plenty of raw fish cutting off pieces on the boats yucky bait table while the fish is alive with no problems but what ur supposed to do and what I did with this wahoo is after cutting and prepping some choice loins I stuck them in the freezer for about 90 minutes to hard but not frozen than put it on counter to warm up a bit before searing. All sushi in restaraunts has been flash frozen to kill parasites. Some fish are safer than others so do ur research. I don’t think any fresh water species can be eaten raw.
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Brine- I smoke a lot of fish and always in large quantities. I’ve used no brine, dry brine and wet brine. They all work but I like a wet brine when I have the time. The natural juices in the fish tend to get a little bit like gel when there is no brine. If u use a dry brine of salt, sugar and spices you will be amazed on how much moisture comes out even after an hour but when u smoke it comes out a bit dry for me. Fine for dip but a bit dry for eating chunks. Wet brine replaces the moisture with salty, sugary wetness. I use water, brown sugar, soy sauce and Everglades cactus dust for my brine. 24 hours for big quantities than I will air dry in the fridge for several hours till the flesh turns dark and gets real tacky and shiny. That is called a pellicle and helps the smoke adhere to the fish. Try all the methods! I shoot for 200 on the temp for 2-3 hours for a big batch but I’ll pull early if it looks like it’s done. Overcooked smoked fish isn’t great. Should be real firm and not juicy but still have moisture and not be dry.
Smoked salmon is generally a cold smoke and much different than a hot smoke which is what I do. Your trout could be done either method as well as salmon but they are very different. Cold smoked salmon has the consistency of raw fish like the lox or nova salmon that goes on a bagel. I don’t have any experience with cold smoking.
If you like to eat seafood watch this dude here
https://youtu.be/I-qxoWAlk-A?si=rqM-V7o79om_LozR
The Japanese use 50 below zero for 24 hours, at 10 below zero it takes 7-10 days. At Zero it takes 2 weeks for the parasites to be killed. I have been buying Salmon by the case for years, freezing for 2 weeks before eating raw (making Poky bowls). Toothy fish even in the Caribbean have parasites. I say enjoy what you eat, adults are adults so they can live by their own rules. Still your sear looks extremely tasty.Quote:
Originally Posted by Mud
Risk < Reward
i did a thorough Activity Hazard Analysis and determined my 90 min freeze was sufficient risk mitigation compared to losing the silky texture of the wahoo from a complete freeze.
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2 hrs at 200 degrees light smoke with alder wood. Gonna be hard to stop eating as is to make fish dip tomorrow. Light smoky taste with hints of brown sugar and soy. Firm texture slightly chewy crust but tender in middle.
Wow looks like a feast is going to take place.
Mmmmm, mmmmmm, mmmmm, you're making me hungryQuote:
Originally Posted by Mud
Awesome colors!
You're Rockin' my taste buds now too!
Beautiful looking fish. Was that a charter you went out on? Very cool, thanks for sharing.
No sir just my neighbor and me in his 26’ sea hunt.