I'm thinking about diving into grilling and smoking fish, however I hardly have any experience with it at all. I'm a beef lover through and through and I do eat fish but generally sushi or ceviche which we just dice it up and throw it in some lime juice for a couple hours.
Hello, I am stumped on how to smoke a Kingfish. I hear that a brine is the best way, however, I don't know what time, and temp, and for how long. Can anyone help? I think a fruit wood to add, but I am not sure.