Fresh Yellowtail!!!

Discussion in 'Fish' started by padronman, Aug 9, 2015.


  1. Smoking up some fresh yellowtail.  Brined for 24 hours. Rinsed well.  Added a little of my rub and into the smoker for 1.5 to 2 hours.  Going to make Fish Dip out of it YUMMMMMMM. Smoking with a small chunk of Pecan.


    Enjoying a Firestone Walker Pale 31 to make it all worth while!!
     
    Last edited: Aug 9, 2015
  2. It's looking good and smelling fantastic!!!   Firming up nice.  Maybe another 1/2 hour

    Scott
     
  3. Almost there!!!!​
     
    Last edited: Aug 9, 2015

  4.  All done and cooling now.  Will make some fish dip for crackers by the pool!!!
     
    Last edited: Aug 9, 2015
  5. Those look beautiful to eat as they are! Great stuff! Cheers!!! - Leah
     
  6. venture

    venture Smoking Guru OTBS Member

    I am jealous!

    Yellowtail is a great fish when you can get your hands on it.  Especially fresh off the boat!

    Good luck and good smoking.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking smoke!
     
  8. never had pacific yellowtail, except in sushi, looks tasty! I do mostly great lakes stuff, salmon, trout, and whitefish.
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Love yellowtail!  Blackened, grilled, smoked, and even sashimi style!

    I just came home with a LOT of mangrove snapper and yellowtail after spending a week in Florida.  

    While in Florida, I fell in LOVE with the smoked fish dip!  I'd love a recipe if you have one that's good.
     
  10. pacific yellowtail are a different animal (literally) than the yellowtail you are thinking of, from the keys.

    the pacific yellowtail usually means either one of two jack species, close to a greater amberjack.

    yellowtail snapper is a snapper species, delicious as all get-out, and very abundant in the keys and carribean as a whole.
     
    crankybuzzard likes this.
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I had no idea!  After the google search, I see a big difference between the 2.

    Thanks for the info!

    [​IMG]
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Ingredients

        6-8 ounces smoked fish, picked over for stray bones and then
        finely chop. I used Smoked Porgies 
        8 oz cream cheese
        1/2 tsp Mustard Powder
        2 Heaping Tbspn mayo ( Helmans)
        1 1/2 Rounded Tbspn sour cream
        1 Tbspn Capers Chopped & (Drained)
        1/2 tspn fresh Dill Chopped
        Salt and freshly ground black pepper to taste  

       Soften cream cheese, mix in all the other ingredients except the fish,add
     fish after every thing is smooth. Refrigerate for a few hours serve with your 
     favorite cracker.

    CB This comes out very good,give it a try.

    Richie

    Up this way we have Yellowtail Flounder.
     
    Last edited: Aug 10, 2015
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Tropics!  I'll let you know how it turns out!
     
  14. thats close to a recipe we use... although I typically have smoked salmon or steelhead in mine, its good! I also put some green onion in mine.
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That sounds good also,being on the east coast,I get all salt water fish.

    Richie
     
  16. I try to make yearly trips to the keys for fishing... though I've been slacking the last two with a pregnant wife and newborn.... I vow to hit the keys again next year. One good trip and I have enough salty fish for the year.
     

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