Hamachi smoke

Discussion in 'Fish' started by sancarlosmx, Dec 22, 2009.

  1. sancarlosmx

    sancarlosmx Fire Starter

    Got a 20# plus Yellowtail/amberjack/hamachi today that yielded approx. 12 # of fillets. Will be hot smoking tomorrow after brining for a few hours.
    Anyone done this before? This will be my first fish smoke.
    Thanks for any tips.
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Not sure if that type should be brined or not...I always brine my fish for 12-24hrs if possible..but like i said i have never smoked that type...good luck !
  3. meateater

    meateater Smoking Guru SMF Premier Member

    JMHO, I would cold smoke fish. Hot smoke will make it hard and rubbery.
  4. sancarlosmx

    sancarlosmx Fire Starter

    I agree this is a risk. If I had the time I would cold smoke as I can do that on my UDS. Research shows that as long as I hold it at an internal temp of 160 for 1/2 hr I am OK. We will see if I can do that without turning it into leather. if it does then maybe I will slice it and carry on and make fish jerky. I have left the skin on.
  5. sancarlosmx

    sancarlosmx Fire Starter

    Did not turn out rubbery at all. Moist and flaky. However, it was a bit too salty so I did another 12 lbs of bonito today and cut the brine time and salt content by half. Tunned out just right.

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