Cold weather perfect for smoking fish

Captain’s Blog – January 7, 2010 – Marathon Florida Keys – The mackerel bite has been unbelievable – cero mackerel, Spanish mackerel, king mackerel – it’s been a real mack attack lately!

I had two days off from charters this week, thanks to the cold weather, so I fired up my Bradley smoker

First, I brine the fish for 24 hours or so in a mixture I learned back at my hunting club at the Jersey Shore.  For this week’s batches, I used the hickory flavored bisquettes.  I recently purchased new Teflon-coated jerky racks and find they do a great job to create what I call “presentation quality” smoked fish … aka fish with the skin in tact that you can serve for “pickin.”

The fish pieces that leave a little skin on the racks are just as delicious, and no one knows the difference once you translate them into smoked fish dip!

I enjoy smoking fish for my clients and friends.  It adds another dimension to the Florida Keys fishing experience we offer at SeaSquared Charters!

Mackerel and amberjack are well-suited for the smoker.  If you would like to share in the joy of my smoked fish – or if you have fish that needs smoking – drop me an email at SeaSquared@bellsouth.net.  I’d be glad to hook you up!

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