my First Smoke: Spanish Mackeral and Bluefish!

Discussion in 'Fish' started by kajun, Apr 21, 2008.

  1. went out fishing yesterday and caught a few spanish mackeral and bluefish..decided they would be the first victims of smoke inhalation :) cleaned them and was gonna smoke them yesterday but i didnt have enough time so waited till today...but i marinated them all till today and now they are on the grill [​IMG]....i dont have a thermometer or any mods...basically just gonna do it blind...using a mix of hickory and mesquite chips..soaked....started them at 6:45 and will smoke em for atleast 3hrs..maybe alil longer if needed.....hopefully they come out edible! [​IMG]

    the marinade/brine was:
    cayenne and black pepper
    old bay seasoning
    adobo seasoning
    garlic powder
    louisiana cajun seasoning
    soy sauce
    sesame oil
    olive oil
    and touch of worchesire and balsamic vinger
    alil water and kosher salt

    i'll take lots of pics and be sure to post them as i go...

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    this is after one and half hours of smoking.....temp unknown [​IMG]


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    this is after 3 hours and 15 mins...the bluefish on the bottom initally made alot of liquid and they are still kinda wet on bottom..so i flipped them all over on the foil and gonna smoke everything for another 30 mins....at about 2.5hrs ..i rubbed a mixture of olive oil and sherry cooking wine on the spanish filets....mmmmm



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  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great so far! Looking forward to the rest of the story.[​IMG]
     
  3. got a question..i want to bring all of this into work tommorow mornin and share with the crew.....should i vaccum pack this for that short time? put it in the frig ? warm it up or serve it cold? i'm not too sure of the rules for smoked fish..[​IMG]......also which rack is usually hotter? the top or bottom?
     
  4. white cloud

    white cloud Master of the Pit OTBS Member

    I allways just wrapped in foil and took to work
     
  5. did you refrigerate it or leave it out on the counter overnight?
     
  6. white cloud

    white cloud Master of the Pit OTBS Member

    fridged it
     
  7. coyote

    coyote Master of the Pit

    I would just put it in ziploxs and then into the fridge, since they are smoked room temp and cold should be good.but you can heat em at work,don't think nucler effect would be good for them.but wrapped in foil and in to the oven for a bit. sounds great. heck, I forgot we used to smoke sail fish way back when in an old metal icebox we converted. that was good stuff.
     
  8. ok..these are the final pics! 4hrs total smoke time....all i can say is...its fricking delicious!....both the bluefish and spanish taste great,they are ziplock bagged and in frig ready to bring to work and eat for breakfast! i'm definetly impressed with my first smoke and my ECB [​IMG] i made a dip out of onion/chive cream cheese , duke's light mayo, one small onion chopped fine and 90% of the bluefish...with alil old bay sprinkled in it, gonna be be put on ritz crackers......i would of used green onion tops instead reg onion if i had them..but none the less the dip rocks! thanks for all the help and info! i'll be a fish smoking son of a gun this summer! [​IMG]


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  9. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    That looks awesome. Great job. [​IMG]
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good Kajun great job
     
  11. flash

    flash Smoking Guru OTBS Member

    Looks good to me, although did you forget the black pepper [​IMG] I always add a good amount to my spanish and blues. Next time you put some pieces on a ritz, give this stuff a try. [​IMG]







    I just put them in plastic baggies, if longer than a week vacuum pack them. I've only got one left, time to go fishing again.
     
  12. well we ate it all..not a drop left lol [​IMG]

    Flash, i did put black pepper in it and served on ritz...i looked for your horseradish/wasbai mayo last night at winn dixie but they didnt have any.
     
  13. funh2o

    funh2o Meat Mopper

    Kajun..Thanks for posting the final smoke pics. The fish looks mighty tasty and I can see where it wouldn't last very long.
    Congrats on a sucessful fish smoke [​IMG]

    Steve
     
  14. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Kajun,
    Great job! Those fish look fantastic. Glad everything turned out so well. Sounds like we are neighbors. I'm over here in Seagrove Beach on 30A right at Seaside. I believe Kewel ...... lives over in PC as well. Perhaps we can get together for a cold one sometime. Are there other smokers in this area?
     
  15. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The smoked fish looked really good, Kajun! Thanks for the q-vue!
     
  16. flash

    flash Smoking Guru OTBS Member

    Not usually in the mayonnaise section, try looking more in the condiment section. Maybe around the tarter sauces, salad dressing area. I know Wal-Mart has it too. good luck.
     
  17. jdfire40

    jdfire40 Fire Starter

    That looks pretty good. Although I'm not a fan of spanish or blues, but I might have to try them smoked.

    I'm also not very far from you. I work in Walton County & live in Holmes. Did you come from FS site also?
     
  18. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    JD,
    I love your avatar. Reminds me of "Duke" in the Bush Baked Beans commercials. Anyway, I noticed you are also close to me. I'm in Seagrove Beach (near Sea Side). I know that Kewel ..... and Kajun are also close. Do any of you want to get together for lunch some day? If there is (honest) interest, perhaps we could get together for a Q day or whatever. If no, OK, we met, we talked and we left. If interested, PM me.


    Bill
     
  19. gobbledot

    gobbledot Meat Mopper

    Great job.... Vittles look uuum uuum good. [​IMG]
     
  20. jdfire40

    jdfire40 Fire Starter

    Sounds good to me bwsmith. I'll PM you.
     

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