Bonito hot smoked

[venture]

To make it even more interesting there is the "good" cholesterol, and the "bad" cholesterol.  Now we have "good" fat and "bad" fat.

With the science jerking us around every ten years?

All I can say is "go figger".  LOLOL

Good luck and good smoking.

 

[africanmeat]

Thanks it looks good

i think this  fish is called skipjack tuna and it not a mackerel.

 

[venture]

I think there are several that go by this name.

They are related to the mackerel, some are more like a tuna.

In my area, they are more like tuna.

I know some Oriental cultures like the mackerel, but, as long is it doesn't taste like mackerel, I can eat it.

That is not a cultural thing, that is just my personal preference.

Good luck and good smoking. 

 

[moikel]

Picked up a 6 kg Spanish mackeral at market ,this w/e project. Have Kenny originally from Ayershire in Scotland coming around to take some smoked bonito tomorrow. Now thats a test.

 

[moikel]

Scotsman approved of bonito. Redid everything the same using spanish mackeral,only change is apple instead of hickory. In smoker now, have Kiwi neighbours coming down at lunchtime to check it out. New Zealanders, Maori & English have a solid home grown fish smoking tradition.Live on a couple of islands after all.I will finish this thread off then concentrate on water buffalo pastrami thanks to every body who watched & contributed. If there are any Kiwis out there that have experience smoking that South Island blue cod give us a yell .Cant find anybody here with recipe so Im "beached as bro"

 

[moikel]

Spanish mackeral straight out of smoker 2hrs at 80c then 30 m at 100c. Apple wood. Had a sample found it hard to stop. Twice the price of bonito better fish but not twice as good. Very moist very dense,came out lingering taste of orange,little sweet.May have left it just a touch to long but colour uniform. Cant wait for coldsmoker this really looks like fish that will really be adaptable to cold smoke. Thats all folks for this thread unless theres anything I  can help with. Going over for great water buffalo pastrami/bastorma adventure in beef.

 

[Bearcarver]

Spanish mackeral straight out of smoker 2hrs at 80c then 30 m at 100c. Apple wood. Had a sample found it hard to stop. Twice the price of bonito better fish but not twice as good. Very moist very dense,came out lingering taste of orange,little sweet.May have left it just a touch to long but colour uniform. Cant wait for coldsmoker this really looks like fish that will really be adaptable to cold smoke. Thats all folks for this thread unless theres anything I  can help with. Going over for great water buffalo pastrami/bastorma adventure in beef.

That looks great!!!

Nice color!!

Thanks,

Bear

 

[meateater]

That looks so good, Thanks for the post. 

 

[venture]

I agree.  That is some nice looking fish.

Good luck and good smoking.

 

[moikel]

Did another batch spanish mackeral & put a version of `maple glaze I  found on here.I had tweaked it a bit with whats in season here,so blood orange juice,lemon juice,& kecap manis Indonesian sweet soy sauce, & a shot of Bundaberg rum,rest of it ginger ,garlic & method the same. Just added a bit of butter to help it stick.

Spanish mackeral a pretty good option,dense ,meaty sort of fish,not many bones.Its dutchs recipe I worked off.

 

[kingkoch42]

gone

 

[moikel]

Down here

smoking is associated with fish ,lots of homesick British migrants used to cod,haddock,mackeral & herring. And those god awful kippers. Then we got a lot of Europeans who remembered bacalla,rollmops & stockfish from the old country. Why anybody would eat stockfish is beyond me. Then we got Asians who have all that dried seafood culture. I will try anything,. I live 10min from the country's largest fish market so its the logical place to start. I have water buffalo happening over in the beef section,theres no water buffalo section

. Ive been to France 3 times,loved every minute of it.

 

[moikel]

 Fish from crocodile country.Aussie Salmon very different,this is a tropical threadfin salmon great table fish but you have to go to crocodile country to catch them.No joke. I suppose you have to compete with the bears for Alaskan salmon but crocs are particularly nasty animal. I love the salmon that the bears ( bearcarver & alaskan bear) get ,its just a great product. Ate it almost everyday in Canada.On this fishing trip we caught over 350 quality fish between 8 guys in 6 days & 12 mudcrabs a day. Not counting sharks,barracuota catfish. Best barramundi 107cm,biggest croc sited 4 metres. Beer & rum drunk stopped counting day 2.

 

[Bearcarver]

Wow!!!

Sounds like a Great time was had !!!

Neat looking fish you're holding!!!

Thanks for showing,

Bear

 

[moikel]

 Bearcarver.It was a great trip but its the Aussie equivalent of going to Alaska.Its a long way 4hrs on a 747 flight thats next 2 stops are Jakarta & Hanoi!! Then a day misbehaving in Darwin then 90 mins by Cessna landing on a dry mudflat.Nearest local population 50k north or west,all Aboriginal traditional communities. Fishing just crazy,generators for power, wildlife just magic but its the tropics I know you are a Vietnam Vet climate is not that different to Vietnam or  say Cuba humid ,sweaty,hard to keep your beer cold. Popular in dry season, much different proposition in the wet season.Crocs there all seasons.

 

[eman]

Sounds like south Louisiana in the summer time. 100°f and 90% humidity.

 We eat spanish and king macs all the time. A lil oily and do not take well to frying but great smoked, baked or grilled.

The fish dish you made w/ the tomatoes sounds alot like a cajun courtbullion sans the peas.

  Alot of the cajun/ creole cooking has roots from africa and the indies.

  I am always willing to try things from other countries and ethnicities.

 

[Bearcarver]

Sounds like south Louisiana in the summer time. 100°f and 90% humidity.

 We eat spanish and king macs all the time. A lil oily and do not take well to frying but great smoked, baked or grilled.

The fish dish you made w/ the tomatoes sounds alot like a cajun courtbullion sans the peas.

  Alot of the cajun/ creole cooking has roots from africa and the indies.

  I am always willing to try things from other countries and ethnicities.

Yup probably similar conditions, because it was a well known fact in the 60s & 70s that anyone who got orders for Ft Polk would be crawling through the swamps in 'Nam, in much less than 6 months.

Bear

 

[eman]

Yup probably similar conditions, because it was a well known fact in the 60s & 70s that anyone who got orders for Ft Polk would be crawling through the swamps in 'Nam, in much less than 6 months.

Bear

Sir,Yes Sir!

 

[moikel]

Its official,tonights TV news largest croc in captivity

 Cassius 5 & a half meters over 100 years old they reckon.Thats about 17ft 9 inches after  12 foot its just to horrible to contemplate. 100% humidity over 100 f still not a reason to go swimming. Would prefer to fish in Alaska where the bears are above water& I can see them not  a set of eyeballs amongst the lilypads. No shore fishing in the tropics.

 

[Bearcarver]

Its official,tonights TV news largest croc in captivity

 Cassius 5 & a half meters over 100 years old they reckon.Thats about 17ft 9 inches after  12 foot its just to horrible to contemplate. 100% humidity over 100 f still not a reason to go swimming. Would prefer to fish in Alaska where the bears are above water& I can see them not  a set of eyeballs amongst the lilypads. No shore fishing in the tropics.

Moikel,

If the following story is true, I would not be doing any chainsaw carving in OZ !!!

Bear
[h1]Crocodile steals chainsaw[/h1]
Published: April 28, 2006 at 1:02 PM



DARWIN, Australia, April 28 (UPI) -- A 14-1/2-foot crocodile chased a worker up a tree in Australia's Northern Territory while the man was cleaning up debris left by cyclone Monica.

The owner of the Corroboree Park Tavern, Peter Shappert, says the man was trying to remove a tree that had fallen against the crocodile's saltwater pen, the Australian Broadcasting Corp. reported.

Shappert says the crocodile, named Brutus, managed to grab the chainsaw the man was using.

"He's been a bit upset with the noise, so he's come shooting out of the pond, run up the tree and tried to grab Freddy the chainsaw man," Shappert said.

"So he's missed Freddy and grabbed his chainsaw instead. ... He's swimming around with a large steel chainsaw hanging out of his mouth."

The clean-up effort was delayed while staff tried to win back the necessary machinery.

Although staff have now retrieved the chainsaw, the machinery has been written-off. 

Brutus lost a few teeth during the ordeal, but was otherwise unharmed, the BBC reported.




Read more: http://www.upi.com/Odd_News/2006/04...insaw/UPI-97211146243724/print/#ixzz1VhqnY23l