Print Page - Smoking Mahi

Title: Smoking Mahi
Post by: Norcal Novice on July 30, 2008, 09:26:01 AM

I have a friend who just returned from a trip to Baja, and he's going to lay some Mahi Mahi on me. I was thinking of treating it like Trout or Salmon, but wonder if it has enough oil in it to stand up like either of those. If it does, I'd do Boutch's cure and alder smoke it.

Anybody done Mahi before?

Title: Re: Smoking Mahi
Post by: westexasmoker on July 30, 2008, 09:38:42 AM

I have done mahi mahi, usually just hit it with about 20-40 minutes of smoke and then throw on the grill to finish!

C

Title: Re: Smoking Mahi
Post by: Gator on July 30, 2008, 11:07:39 AM

Mahi has a little bit of a fishy taste, so to get rid of the fish taste, cut out the red meat, soak in milk etc... overnight and smoke like I did the Red Snapper .

Link below!

http://forum.bradleysmoker.com/index.php?topic=7682.0
Good Luck!

Gator

Title: Re: Smoking Mahi
Post by: Habanero Smoker on July 30, 2008, 01:33:38 PM

I think you will be very please with the results you will get from using Boutch's brine. That's good stuff, and I believe the cognac will complement Mahi Mahi very well.

Now I'm thinking of smoking some trout.

Title: Re: Smoking Mahi
Post by: Gator on July 30, 2008, 01:41:08 PM

I have some Mahi in the freezer and may smoke some next time,
and post the photos soon!

(http://www.nauticalgator.com/100_0548a.jpg)

Lator Gator

Title: Re: Smoking Mahi
Post by: icerat4 on July 30, 2008, 02:15:32 PM

Very nice indeed .This one im trying fo sure. ;)

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Norcal Novice on July 30, 2008, 09:26:01 AM