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Fish Trifecta! - Page 3

post #41 of 59

All Looks Great from my house, Case!!:drool

 

Don't know how this floated around for 3 days before I saw it !!!

 

Sorry I'm late!

 

BTW: I threw a Tuna Belly right in with a batch of Salmon hunks, and it was hard to tell the difference!!Thumbs Up

 

Nice Job, Case!Thumbs Up

 

 

Bear

post #42 of 59
Quote:
Originally Posted by dirtsailor2003 View Post

These bellies were all from Albacore that weighed in around 25 pounds. I caught seven this season. Didn't get all the bellies, wishing had! Part of them went to the fish filleter as he wanted them for salmon bait for river fishing. Couldn't say no as he wasn't charging us  to fillet the fish!

Great weather here right now for cold smoking. Balmy 29° with freezing fog, yay, not !

I can only cold smoke at night. Once the sun comes up the temp goes right up to 80 degrees!

Hopefully I'll get some bellies tomorrow! I'll try the 4:1 recipe...
post #43 of 59
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

All Looks Great from my house, Case!!:drool

 

Don't know how this floated around for 3 days before I saw it !!!

 

Sorry I'm late!

 

BTW: I threw a Tuna Belly right in with a batch of Salmon hunks, and it was hard to tell the difference!!Thumbs Up

 

Nice Job, Case!Thumbs Up

 

 

Bear

Thanks Bear!

post #44 of 59
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post


I can only cold smoke at night. Once the sun comes up the temp goes right up to 80 degrees!

Hopefully I'll get some bellies tomorrow! I'll try the 4:1 recipe...

Its a good combo, been using it for years. Then add garlic and black pepper or other spices once the pellicle has formed.

post #45 of 59

Case,

eh.......not bad if you like fish, especially that Salmon stuff....:sausage:

post #46 of 59
Thread Starter 
Quote:
Originally Posted by cmayna View Post
 

Case,

eh.......not bad if you like fish, especially that Salmon stuff....:sausage:

Thanks Craig! Wish I could get as much practice as you do!

post #47 of 59

Seriously,  the job you did there looks fantastic.  I swear those tails look just like the smoked Salmon Lox I recently did with the dill.  Yum.    I need to expand my smoking to Tuna, etc.

post #48 of 59
Thread Starter 
Quote:
Originally Posted by cmayna View Post

Seriously,  the job you did there looks fantastic.  I swear those tails look just like the smoked Salmon Lox I recently did with the dill.  Yum.    I need to expand my smoking to Tuna, etc.


Thanks again Craig! I've always liked dill Nd garlic on my smoked salmon.

The tuna is awesome. Sometimes I'll do whole loins too but didn't this year as we needed more plain canned tuna. Gotta get in that soon.

The rockfish is okay. Not my favorite, but still good. I wish I'd had a teriyaki glaze to brush on towards the end. Next time I guess.


Smoke away!!!
post #49 of 59
Quote:
Originally Posted by dirtsailor2003 View Post



The rockfish is okay. Not my favorite, but still good. I wish I'd had a teriyaki glaze to brush on towards the end. Next time I guess..

Make a kabayaki glaze. It's teriyaki on steroids! ;)

1 cup soy sauce
1 cup white sugar
1/8 cup hondashi powder
Fresh ginger, garlic and chilli flakes (you'll strain these out later).

Bring to a simmer, thicken with cornstarch and water (make it kinda thick Its a glaze) and then strain.

Real simple... REAL good!!!!
post #50 of 59
Thread Starter 
Sounds good I'll have to see if I can find some msg free hondashi locally. I'll I've found here is loaded with the stuff!
post #51 of 59
Quote:
Originally Posted by dirtsailor2003 View Post

Sounds good I'll have to see if I can find some msg free hondashi locally. I'll I've found here is loaded with the stuff!

Nobody ever said being on steroids was healthy! ;)

BTW, complete strikeout at the fish market today... Hopefully tomorrow we get some tunas!
post #52 of 59

Any Tuna is great except Skipjack, cats won't even eat that! If you catch it yourself just caught Bonita is good after you remove the blood line, even BBQ. (part of the tuna family but lesser quality). I water brine mine, smoke at 225 for no more than 2 hours, even the thick roasts. Amazing and moist!

Happy smoking!!! 

post #53 of 59
I eat skipjacks, called akus in Hawaiian, nothing wrong with them! Kavakavas are good as well (bonitas). The best are big eyes the butterballs of tuna!!!
post #54 of 59

Sorry to be late to the party, Case but this fish is making me very jealous. It is hard to get around here and I don't think I could do it as well as you have. Nice smoke, sir.

 

Disco

post #55 of 59
Thread Starter 
Quote:
Originally Posted by Disco View Post

Sorry to be late to the party, Case but this fish is making me very jealous. It is hard to get around here and I don't think I could do it as well as you have. Nice smoke, sir.

Disco

Thanks Disco! It's all super tasty!'
post #56 of 59

DS, I have not seen mine show up UPS yet, did you lose my address AGAIN????? 

 

Looks great, I have been out every weekend and have not got a chance to smoke anything for a while. I better get with it. 

 

DS 

post #57 of 59
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

DS, I have not seen mine show up UPS yet, did you lose my address AGAIN????? 

 

Looks great, I have been out every weekend and have not got a chance to smoke anything for a while. I better get with it. 

 

DS 

Thanks DS! Yeah my weekend smoking has been pretty limited too. I need more weekend and less work week!

 

Man I'd happy to trade for some snack sticks next time I get some more fish to smoke!

post #58 of 59

It all looks real good. I just placed a large side of salmon in the same brine an hour ago. I got it at Sam`s club. Its captive raised so we will see how it turns out..

post #59 of 59
Thread Starter 
Quote:
Originally Posted by Roller View Post
 

It all looks real good. I just placed a large side of salmon in the same brine an hour ago. I got it at Sam`s club. Its captive raised so we will see how it turns out..

Thanks Roller!

 

Yours should turn out just fine!

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