First time smoker, living in paradise in Hawaii. I have a fisherman buddy who always hooks me up with unreal fish straight out of the Pacific. All I've ever done is a little olive oil and cracked sea salt and peppercorn, then grilled it or broiled it in the oven. The fish is that fresh, and sooooo good, it doesnt need any additional flavors or seasoning.
Until a friend gave me one of these.
This bad boy was beat up bad, and filthy to boot. I cleaned it up nice and re-wired it. After much research online (and a lot of helpful advice from the members of smokingmeatforums, mahalo!) I decided to try my hand at smoking fish.
This week I scored a bunch of fresh Mahi Mahi.
2 filets I brined overnight in a simple solution of 1/4 cup sugar, 1/4 cup kosher salt, and a quart of water.
The rest I marinated in a mix of lemon juice, soy, fresh garlic, ginger, and chili flake for about 30 min.
I wrapped these in banana leaves and tied with butchers string.
Looking good so far! Ready to load up the Ol' Smoker....
She's all ready to go. Now its time to drink some beer....
I'll letcha know how it turns out. BIG MAHALO to SeenRed, dirtsailor2003, Foamheart, Moikel, Leah Elisheva, Hank, and all others who lended their helpful advice to a total noob who has no idea what he's doing.