Smokin-It User Forum!
Recipes => Fish => Topic started by: SuperDave on March 01, 2015, 10:16:56 AM
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Friday was the first time in a long time that I had a chance to get out on the water. It was a great day of conversation with a buddy and frequent interruption by a bouncing rod. Most were in the 15" range but did manage this one, 4.5 lbs brute.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FCollins-Fish_zpshsjy8d2t.jpg&hash=70f65190abec3130f8fcd736eee7605228856ed9)
It immediately went into a soy sauce and brown sugar brine upon returning home. Yesterday, it went into the smoker with some apple & cherry wood. Smoked for a little over an hour and then glazed with a brown sugar and maple syrup paste. Put back in the box for another 15 minutes to set the glaze.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi40.photobucket.com%2Falbums%2Fe204%2Fdave_rce1%2FCollins-Smoke_zpshzpm6wan.jpg&hash=3e81a2fd8827bf88eb69f093d8323b7005fcd3fb)
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Man Dave that's one beautiful fish! Nicely done on the smoke too. I'm pretty sure it tasted as good as it looks! :)
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Very nice, looks great.
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Looks really tasty. Fishing part sounds good too. I'm going out later today but I'll be sitting in an ice hut rather than a boat on water.
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Beauty, Dave! Very well-done! 8)
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Nice looking fish Dave. What temp did you smoke it at?
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Nice looking fish Dave. What temp did you smoke it at?
I smoked it at 220.
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The first time I smoked fish, salmon, my wife and I agreed it was the best we ever had. The taste and texture were incredible. SI does a great job.