Thread: What is the chef burning tonight?

Those sure do look good Pete. Go catch a bunch more

Originally Posted by bearclaw

Pete, have you ever made any fish jerky? I'm thinking I saw some salmon jerky once, it mighta been smoked strips though

I have made King Mackerel Jerky. not too bad overall but too much work for what its worth!

Originally Posted by LittleJohn

How long do you smoked your fish Pete and what temp.
LittleJohn

It kind of varies. I started the whole fish about an hour before the fillets.
I like to do it as low as possible which = approx 160-180 degrees roughly 4ish hrs. when they are close to done, i like to bring the temp up to about 220-240 for roughly 20 minutes to char the edges and surface (gives it a bit more flavor i feel).

every so often i will rotate the racks from bottom to top.

So what's the rest of the dip recipe or is it a chefs secret? I've tried a few dips from smoked bluefish but it wasn't quite slap yo momma. I really like the dip from Flying Fish restaurant.

Originally Posted by bioguy

So what's the rest of the dip recipe or is it a chefs secret? I've tried a few dips from smoked bluefish but it wasn't quite slap yo momma. I really like the dip from Flying Fish restaurant.

X2!

id love to share all the recipe's i have for these tasty critters + many more, but im afraid some of these people lurking around who are against keeping fish will finally start keeping a few

Originally Posted by pete

id love to share all the recipe's i have for these tasty critters + many more, but im afraid some of these people lurking around who are against keeping fish will finally start keeping a few

that is why we have PMs hint hint hint !!!!

I too love to smoke fish, especially Salmon. Only concern I have is regarding the mercury in the fish. Most all our fish have some mercury naturally occurring in them from leaching out of the ground. In most all our waters you would have to eat a ton of fish for it to cause a problem.
That being said, if the fish have mercury in them, no amount of smoking or cooking will remove it. It is ingrained in the meat and remains there during any preparation method.
Only reason I mention is there are some areas where the mercury content is high enough to have consumption advisories issued by DNR and I did not want folks to think they can remove the threat by smoking or cooking in any method,