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- Users: Phillyfisherman
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Smoked Bluefish anyone?
Done bluefish many times, I put several crushed cloves of garlic in the brine, and depending on the size of the filets usually smoke at 180, but 200 should be doable. Main thing with the blues is to bleed and ice them immediately upon catching them, and remove the red meat along the centerline...- Phillyfisherman
- Post #22
- Forum: Fish
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Peppered smoked mackerel
Just got back from our annual fishing trip to Hyannis,MA, caught a whole bunch of fish, but got a nice batch of mackerel that I bribed last night and finished in my Masterbuilt smoker today, five hours at 170 degrees. Came out great- Phillyfisherman
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- Forum: Fish
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