Smoked mackeral and AJ kabobs

General Cooking your catch
1

Mr. Keys and I went yesterday and were stuck nearshore. Ended up having some spanish, king, and AJ in the box. Man, I forgot how good mackeral was and the AJ. Set the Akorn up with some hickory and smoked the mackeral at 225’ with some greek seasoning and finished with some lemon and butter. Wowsers!

I cleaned (no worms at all cleaning Got2Go style, lol) and chunked the AJ. Put it in kabobs. Seasoned it with teryiaki, honey, and Siracha hot sauce. Got a little smoke flavor, too. Finished it off at 400’ to give it a slight crust. Wowsers, again!

2

I was lucky enough to get my hands on some Spanish a few weeks ago. Smoked them and made a fish dip. Amazing.

3

Dericious!!

Earn it everyday

If there must be trouble, let it be in my day, that my child may have peace.

Never shoot a large caliber man with a small caliber bullet.

4

made dip with my Spanish this morning… soooooo good!

“mr keys”

5

Anyone have a smoked fish dip recipe they want to share?

6

2 cups smoked fish (flaked)
2 T. mayo
4 T. sour cream
Old Bay to taste
4 drops hot sauce or to taste
3 drops Worcestershire or to taste
S&P to taste

Mix fish, mayo, and sour cream in a bowl. Season with Old Bay, hot sauce, Worcestershire, and S&P. You can mix by hand or run through a food processor if you want the consistency of a fish spread. The spread is typically what you find down in Florida. Hope you enjoy.

7

I’ve tried this recipe (above) and its banging!!!

No matter how much it hurts, how dark it gets, or how far you fall…you are never out of the fight.

8

so how do y’all smoke yer fish? Temp, duration, brine, etc???

9

Low and slow on the smoker. I can keep mine at about 180. I use a water pan which helps also on the temp. Brining works on many things for me but for fish I skip it and use a spicy dry rub. Give a kick to the dip.

I do smoked mullet which is great for dip. Big hog leg mullet which is best iced down when caught. Butterfly, spice, and smoke.

Kings, Latino macs,AJs(small ones) blue fish,reds,trout, and others seem to work best when smoking to fillet and remove skin.

big dog

10

Could low and slow over charcoal on a weber do as far as smoking, I mean there is smoke right?

11

Sure. Webers are great for smoking. Use indirect heat and put your coals all on one side. Add hardwood of your choice. I like oak or hickory You are in biz.

big dog

12

Wando is pretty much on par with this one. Water pan is great to keep the moisture in the fish. I do brine mine for about 45 mins. or so. Not near the time you would do chicken or pork.

13

I just load up my Akorn with hickory or apple wood. I get the smoke going really good and the temperature around 275’. I put it on and pretty much snuff it out. It’s a quick smoking, but really penetrates the flesh and keeps everything super moist.

14

I brine my filets first for a couple hours, then pat dry. Top with whatever seasoning I have handy and sounds appetizing. Last batch I made with salt, pepper, and sumac. The sumac has a citrus tang to it which turned out awesome. Definitely going to be doing that again

“mr keys”