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Mahi mahi- Please Help!

bendog15

Newbie
10
10
Joined Feb 4, 2014
About to try my hand in smoking some fresh Mahi Mahi. Got a little chief smoker with mesquite chips.

This is my first attempt at smoking fish- Can anyone give me some advice on a brine recipe? Ive also heard you can wrap mahi in Ti leaves with lemon and soy. What do you recommend?
 

dirtsailor2003

Epic Pitmaster
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If you have access to the Ti leafs I'd give that a shot. Since I do not have access to Ti leafs I'd do a simple salt and sugar brine.
 

bendog15

Newbie
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10
Joined Feb 4, 2014
Thanks dirtsailor2003. I got an excess of mahi (live on an island) so I'm gonna try both a brine on some and ti leaf wrap on the rest. I'll letcha know how it turns out.
 

dirtsailor2003

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Looking forward to your report and hopefully some pictures! Only a few more years and I'll be in the same position you are, stuck on an island with too any fish to smoke!
 

foamheart

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Case with his mesquite wouldn't think a light smoke? I don't smoke a bunch of fish but mesquite is a pretty heavy smoke. Course it might be best to use a hard smoke if fish take a short smoke. <shrugs>

I don't know, me.
 

moikel

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Joined Jul 26, 2011
Fruit wood my tip. Light brine.Great fish. Wrapped in banana leaf with your choice of bits,tied into a parcel. Then on the grill or over coals. But thats just me
 

dirtsailor2003

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I didn't see mesquite!!! I wouldn't use mesquite. That'd be quite unpleasant. Peach, apple, or alder for Mahi Mahi.
 

leah elisheva

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Joined Sep 19, 2013
Hi! I've grilled and smoked mahi mahi that's simply mopped through grapeseed oil, and smoked with apple chips, on high heat, and for just 20 minutes.

The result is wonderful - no brine even needed therefore - but here's to you choosing whatever way is best for you, as no matter what you choose, I'm sure it will be so very delicious!

Enjoy!!!!!

Cheers! - Leah
 

guruatbol

Meat Mopper
177
11
Joined Dec 8, 2013
I haven't tried it myself, but when I was in Mexico fishing they used a huge rock of salt and chipped it onto the fish with a cleaver and then put it in the smokehouse which was quite large and 24 hours later we picked it up and it was very, very good.

They said the salt was in place of the brine.  They said due to the flight times there was not enough time to brine it.

We brought some home frozen and some smoked.  h, I have no idea what wood they used.  I presume mesquite since it grows like a weed in Baja.

As soon as I can get my hands on some reasonably fresh saltwater fish I am going to smoke me up some.  When the weather gets nicer, I am going to take the fresh trout I catch locally and smoke it with apple or cherry.  I may use some cedar too.

Mel
 

theshrimppimp

Fire Starter
68
11
Joined Feb 6, 2014
We cook that a lot in the summer.  Easy cook and very good. Don't over cook. We use banana leaves down here. They really do help to keep from over cooking as you will want to cook at a higher heat. Stay away from the Mesquite and use Apple or Alder for sure.

We just use a little butter, lime and a very light dust of salt and pepper. The fish is so light and full of flavor it does not take much on the seasoning. The soy could be overkill if you are not careful with it.
 

reelboat

Newbie
5
10
Joined Dec 23, 2013
I haven't smoked Dolphin but I do a lot of Kingfish.  I always brine foe 12 hrs and use Alder or Apple.  Don't use mesquite, too strong.  The brine I used is premixed from Lem, just add water.

Lem.com.  I also use their sausage spice mix for deer and wild hog sausage.
 

sa-steve

Newbie
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10
Joined May 13, 2012
The amino acids give saltwater fish their taste. A brine will alter them. Light oil spices and good wood...
 

guinjames

Newbie
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Joined Dec 2, 2011
Mahi-mahi is a Hawaiian word. It is called dolphin fish on the continent. Dorado in Mexico and South America.
 

bajafish

Newbie
20
10
Joined Sep 4, 2012
Put some file ts in a Ziploc bag with "Italian Dressing" let soak overnight. Next day, remove the file ts "do not rinse" then season with your favorite rub or seasoning. Smoke with a lite smoke, apple, alder etc.  Used to camp out on a beach about 135 miles south of San Felipe, Baja. Had allot of fish down there too!! :-)
 

jack jenkins

Newbie
3
10
Joined Nov 27, 2013
We do mahi mahi on a regular basis. I usually smoke at 275 degrees with a light fruit wood. I use a ginger mango marinade overnight.....try to get the largest mahi mahi available.
 

moikel

Master of the Pit
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Joined Jul 26, 2011
Summer fish down here,great flavour.

I mostly stick with lime,ginger,garlic,chilli,lemongrass vibe. I sometimes wrap fillets in banana leaf & just put them on BBQ grill. 

I am with Jack Jenkins on size the bigger fish give you a thicker fillet & more margin to avoid drying out.
 

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