Hi! I just smoked my first King Fish using my new Bradley Digital smoker.
Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.
The smoker right out of the box worked excellent, and the temp kept right at 150 degrees.
Ingredients:
Marinade
Milk
Brown Sugar
King Fish; sliced into 1 1/2 - 2" steaks
Injectable Marinade
Syrup (Maple?)
Brown Sugar
Premixed Salmon and Seafood Seasoning (use your favorite)
Black Pepper
Equal
Parkey Margarine
Garlic powder
Directions:
In preparing the king fish I,
Marinated the fish in Milk, mixed with a box of brown sugar over night.
I then mixed and injected the following ingredients into the King fish, just before smoking;
Combine brown sugar and milk. Stir until sugar is fully dissolved.
Place fish in one gallon resalable plastic bag's, and pour marinade over the fish in to the bag.
Refrigerate and marinate overnight turning bag over occasionally.
Remove fish for marinade, and pat dry with paper towels.
Before smoking, mix the ingredients for the inject able marinade together in a small bowl, until all ingredients are dissolved and well blended.
then inject in the fish.
Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.
I also sprinkled brown sugar on the top of the fish before smoking.
Smoke for about 4-5 hours depending on the thickness of the fish at 150 degrees F.
Check fish tenderness after about 4 hrs. if done take out.
I used the wood APPLE pucks.
Good Luck
Below is my attempt to upload my King fish photos being smoked.
(http://www.nauticalgator.com/smoking%20king%20fish%20003_small.JPG) (http://www.nauticalgator.com/fishing%20December%2021%202007%20002_small.JPG) (http://www.nauticalgator.com/smoking%20king%20fish%20001_small.JPG)
(http://www.nauticalgator.com/fishing%20December%2021%202007%20002.JPG)
(http://www.nauticalgator.com/smoking%20king%20fish%20001.JPG)
THAT IS SOME SERIOUS FISH!!!! Looks awesome and looking forward to your posts!
Looks and sounds great Gator! ;)
Mike
Gator;
That fish does looks good; as does the recipe. Also thanks for posting the recipe on the recipe site.
Can you provide the amounts of each ingredient. If you don't measure, approximates will do, it helps others when they first prepare the recipe. One other question; on preparing the injection, do you melt the margarine first, or no heating is requires.
Would this marinade and injection work with other types of fish?
Thanks again.
Great catching, Gator! I see why they call that "King" fish! I'm going to have to do some research on the meat and see if your recipe might be appropriate for halibut. I like the milk/brown sugar soak....the enzyme action might just soften up the "tends to dry up too easy" halibut meat?!?!? I recall "the old days" on the ranch where I grew up, when we'd cook corn-on-the-cob in milk, making it soooo tender and sweet! ThanX for sharing!
Gator,
Welcome to the forum. Awesome fish you have there.
Can't quite figure out the ladder and plywood solar collector you have going....... :D :D :D
Arcs_n_Sparks
I thought the same thing, Sparky but then I thought maybe he was using it to keep direct sunlight off of the smoker to keep the temps down in the smoker? Not really sure though. Either way, that is a beast of a fish and I sure wouldn't want to be skinny dipping in a pond that thing swims in :o
Hi Acrs n Sparks, & Smoking Duck,
Yes, it was to keep the direct sunlight off of the smoker, so I could read the Digital display?
It actually worked out good in keeping the sunlight off of the display.
Later Gator
Hi Habanero Smoker
I did not measure the ingredients, and the margarine melted by the sun with no heating.
and yes, I will use this with other types of fish!
P.S. The wood pucks were APPLE...
I got some cheap King fish at a market with skin on and bone in.. They are in steaks ~ 4# Will it be ok to leave the bone in?
Also, Gator? How many #s of King did you use your recipe for?
If you did not measure could you guessitimate??
:) dave