Fresh Smoked Atlantic Kingfish

Discussion in 'Fish' started by roadkill cafe, Sep 22, 2013.

  1. roadkill cafe

    roadkill cafe Smoking Fanatic

    Went deep sea fishing last Thursday and a friends daughter caught a really nice Kingfish (King Mackerel). About a 30-35 pounds. Being it's a pretty strong fish, they only wanted a couple of the bigger pieces and gave the rest to me knowing I have a smoker (lucky me!). It was filleted with the dark (strongest) meat removed already (less work for me is better). Was trying to decide which brine to use. My usual or something new and decided to try Mr. T's Hot Salmon Brine being Kingfish is about the same as far as how oily IMO. Only made a couple tweaks. In the brine a couple hours now and praying the rain stays away until LATE tonight. Rain + Very Little Covered Overhang + MES = Words I Can't Say Here. Will cook at 190* with some pecan (pronounced pee-can) pellets in the AMNPS until they hit 145*. Will update the pics as it goes.

    Went on the Kaizen out of Jupiter (FL) Inlet                  It was a beautiful morning heading out of the inlet

     

    Fighting that bad boy!!

     

    My best friend's son hooked up on this Sailfish right as the King was brought in. His first time deep sea fishing (Lucky SOB). Practiced CPR (Catch, Photograph, Release) with this one.

     

    In the brine. Sorry I didn't get any before they went in.

     
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    [​IMG][​IMG]I'm waiting.

    Tom
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Slide over a bit, Tom!!!

    [​IMG]    I'm in!

    Bear
     
  4. roadkill cafe

    roadkill cafe Smoking Fanatic

    Plenty of room on my couch guys being I'm the only one here and the Dolphin game is starting in a few minutes. Beer is cold and smoker will be hot. Tom, do you think 6 hours in the brine with that salinity will be ok for drying on countertop for about 2 hours with a fan? 1 cup canning salt, 4 cups brown sugar. Other changes I posted in your thread.
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Help yourselves to the cooler guys.
    How thick is your thickest?
     
  6. roadkill cafe

    roadkill cafe Smoking Fanatic

    About 1-1/4" to 1-1/2" max
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    That will be more than enough especially if it is not an oily fish like sockeye.  The 80% salinity is what is recommended for most fish and that's were you are.  A lesser % brine simply requires more time to saturate.  You may want to pull at two hours and form the pellicle.

    Tom
     
  8. roadkill cafe

    roadkill cafe Smoking Fanatic

    Kingfish is pretty oily. Very strong. Smoked is about the only way I'll eat it. Been in the brine for 3 hours now. Will pull at 4 hours, quick rinse and lay out on the racks with a fan for 1-2 hours or until pellicle forms. Figuring about 2 hours in the smoke at 190* to get to 145* IT. Forgot to mention, used purified water instead of tap.
     
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Okay, sounds like you are spot on and the water will be fine, it's better than using chlorinated water.  I figure on carryover so will turn the heat down when IT hits 140° and let it go up to 145° area for 1/2 hour, then it's done.  If you let it go much above 145°, it will tend to push the unsightly oils out and be dry.  Give the pellicle plenty of time.

    Will you be able to enjoy it tonight?

    Tom
     
  10. roadkill cafe

    roadkill cafe Smoking Fanatic

    I usually take to 145*-150*. I like it a little drier for dip. I'll definitely have some tonight and vac seal the rest for future and make dip.

    Thanks Tom!!

    Steve
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Gotcha,  Would like to see a pic of your finished product, if possible, just curios.

    Tom
     
  12. roadkill cafe

    roadkill cafe Smoking Fanatic

    Gladly, Tom. But be warned...I'm not responsible for any drool drownings. [​IMG]

    Out of the brine, rinsed, patted dry and fan on to dry.

     

     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Not Fair----I can't lay mine out like that !!!

    Next thing I'd hear would be "Meow--Meow!!!"

    Bear
     
  14. roadkill cafe

    roadkill cafe Smoking Fanatic

    Shoooot Bear, if I had a cat and it got to my fish...it would be bacon wrapped and in the smoker. All the fish would be smoked, in its stomach or out. [​IMG]
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I see what you mean about the dark meat.  I'm figuring it should be close to being done around 11 your time.  Bear and I are on the fragile side and may be in bed by that time, unless there is a good game on.  I'll grab three more brews for us while we wait though.

    Bear, you need to think about a rotisserie.

    Tom
     

  16. Looking good! Count me in  [​IMG]    I have a cousin that lives down at Jupiter Beach & an aunt that lives at West Palm Beach. Every time I'm down that way I take advantage of the fresh seafood  [​IMG]
     
  17. roadkill cafe

    roadkill cafe Smoking Fanatic

    Nah, won't be that late. IT is already at 126* and has only been in for 45 min. Nice pecan TBS wafting out of the stack.

    Thanks Smoking B...Great fishing in that area and further down where I am.
     
    Last edited: Sep 22, 2013
  18. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yall do have a Cat....and it's ME!  Move over on that couch...and yes I would like an Imperial or a Yuengling please!

    Meowwww.....I said Move over just a bit.  I may be little...but I need a spot on the couch too.

    [​IMG]

    Kat
     
  19. kathrynn

    kathrynn Smoking Guru OTBS Member

    oh....BTW....it's pa-chan...thank you very much!

    Kat
     
  20. [​IMG]
     

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