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How would you do it? King Mack

post #1 of 6
Thread Starter 
Good evening. I was given a bunch of King mackeral to smoke from the misses boss and amd going to try smoking 3 hunks this Thursday. Was thinking of just doing a basic brine and smoking at just smoke on my pellet grill. Have talked to some that say it's great smoked because of the oily fish it is. Just turning to my fellow smf friends and seeing how you have done it or would.
Here's what the package looks like


Thanks
post #2 of 6
Oily fish does well when kippered.... I would weigh the fish in grams... add 2% Non iodized salt and 1-2% sugar... Place in a zip bag for 24-36 hours in the refer.... remove and rinse... dry... and form a pellicle in front of a fan... Have the smoker at 130 ish with heavy smoke for 1 hour... raise temp to 200 ish and smoke fish to an internal temp of 135 ish..... Smoke can continue during cooking process...
Do not overcook....
post #3 of 6
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Oily fish does well when kippered.... I would weigh the fish in grams... add 2% Non iodized salt and 1-2% sugar... Place in a zip bag for 24-36 hours in the refer.... remove and rinse... dry... and form a pellicle in front of a fan... Have the smoker at 130 ish with heavy smoke for 1 hour... raise temp to 200 ish and smoke fish to an internal temp of 135 ish..... Smoke can continue during cooking process...
Do not overcook....
I do love kippered fish and get cans. Actually eating some now. So kipper fish don't add any water to it the brine part of the salt/sugar parts?


Thanks Dave!
post #4 of 6
I don't brine fish when I kipper... In fact, I don't brine any fish I smoke... I think the added water can split the fish open when cooking... All I want inside the pieces I cut to smoke, is the natural oils.... Helps keep the flavor not watered down... Everyone has their own recipes for smoking fish... None are wrong.... just personal preference.... like steak... black and blue to medium rare... although, last night, on the mini weber in the dark, the steak came out medium well.... It was cold out and the wind was howling... I didn't attend the stead like I normally do.. When I did the "press the finger into the meat", I knew it was overdone....
post #5 of 6
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

I don't brine fish when I kipper... In fact, I don't brine any fish I smoke... I think the added water can split the fish open when cooking... All I want inside the pieces I cut to smoke, is the natural oils.... Helps keep the flavor not watered down... Everyone has their own recipes for smoking fish... None are wrong.... just personal preference.... like steak... black and blue to medium rare... although, last night, on the mini weber in the dark, the steak came out medium well.... It was cold out and the wind was howling... I didn't attend the stead like I normally do.. When I did the "press the finger into the meat", I knew it was overdone....
oh man I hate that! I thought I over did some the other day in the dark also but they turned out medium so wasn't to bad. I will definitely try this technique. Like I said I have about 5 packs this size.
post #6 of 6
Thread Starter 
Here letting them dry. It's about 40 mph winds outside so it'd tricky.
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