Seafood/Fish rub

Discussion in 'General Discussion' started by kboss714, Apr 28, 2016.

  1. kboss714

    kboss714 Fire Starter

    Looking for a new seafood and fish ruby that's pretty universal for all fish and seafood. Thats not super spicy to get my wife to enjoy more seafood and fish
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Have you tried Everglades fish & foul?

    Don't know if they have it in your area.

    It's very good.

    Al
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I use this on meat as is but...This is great on Fish, Shrimp and Scallops. Just leave out the sugar. You can add dry for smoking and grilling or season to taste, dip in melted Butter and Pan Fry, Blacken or Broil. It's not really that hot but cut way back on the Cayenne then adjust to your families taste. Of course Old Bay is always a classic...JJ

    Cajun Rib Tickler

    1C Tubinado or Dried Brown Sugar*

    1/4C Paprika**

    2T Kosher Salt

    2T Garlic Powder

    2T Onion Powder

    2T Mustard Powder

    2T Chili Powder

    2tsp Black Pepper

    1-2tsp Cayenne

    2tsp Dry Oregano

    2tsp Dry Thyme

    2tsp Cry Celery Flakes

    1tsp Celery Seed

    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

    Notes...* Leave out the Sugar for a Cajun Blackening Spice.  Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

                 ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

    Mix and store in an air tight container...JJ
     
    Last edited: Apr 30, 2016
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I really prefer to use fresh herbs on fish when I can. Dill, tarragon, garlic, chives, onions, lemon, capers are all good ideas.

    Another favorite of ours is to put the fish on foil or a foil pan. Cover with whatever your favorite salsa is. Put in the BBQ or smoker or oven and cook until the fish is done. Sprinkle with grated four cheese blend cheese allow to melt and pull off. Serve with tortillas and taco toppings good stuff!

    http://www.smokingmeatforums.com/t/142491/lingcod-tacos

    http://www.smokingmeatforums.com/t/138683/quick-and-easy-fish-tacos-q-view-rich
     

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