Need a brine recipe for Yellowfin - Kayak Fishing Adventures on Big Water’s Edge

Irishman · 02-27-2015, 11:56 PM

My smoker hits 225 on the nail and that's it. Swendawgs recipe wil be followed. Just wanna put some fish to good use. Results will be posted.

Irishman · 02-27-2015, 11:59 PM

I meant baja traveler, fuck it....it's going to be a combo!!!

Baja_Traveler · 02-28-2015, 07:19 AM

I typically smoke everything at 225-250, and I always use a wireless temperature probe in the meat. Over smoke your tuna and it will be dry and unappetizing - I like plenty of moisture in my finished product.

buddha · 02-28-2015, 08:04 AM

I smoke my fish under 200 if possible. It is easier with an electric smoker to control the temps.

I hate a dry smoked fish.

I can look at the texture and see if it is done. It shouldn't look shriveled up at all but nice and full with no wrinkles.

If you have to go by temperature for internal I would go 130-140 max.

Irishman · 02-28-2015, 10:59 AM

Brine is done and fish are soaking

Silbaugh4liberty · 02-28-2015, 05:27 PM

Quote:

Originally Posted by Irishman

Brine is done and fish are soaking

Sweet, I'll see you tomorrow for lunch! !!!

😁, jk

Irishman · 03-01-2015, 08:39 PM

Tasty!!!

02-27-2015, 11:56 PM	#1
Irishman Senior Member Join Date: Feb 2013 Posts: 306	My smoker hits 225 on the nail and that's it. Swendawgs recipe wil be followed. Just wanna put some fish to good use. Results will be posted.

02-27-2015, 11:59 PM	#2
Irishman Senior Member Join Date: Feb 2013 Posts: 306	I meant baja traveler, fuck it....it's going to be a combo!!!

02-28-2015, 07:19 AM	#3
Baja_Traveler Senior Member Join Date: Nov 2005 Location: Table 17, Bay Park Fish Co. Posts: 943	I typically smoke everything at 225-250, and I always use a wireless temperature probe in the meat. Over smoke your tuna and it will be dry and unappetizing - I like plenty of moisture in my finished product.

02-28-2015, 08:04 AM	#4
buddha Senior Member Join Date: Feb 2009 Location: chula vista Posts: 907	I smoke my fish under 200 if possible. It is easier with an electric smoker to control the temps. I hate a dry smoked fish. I can look at the texture and see if it is done. It shouldn't look shriveled up at all but nice and full with no wrinkles. If you have to go by temperature for internal I would go 130-140 max.

02-28-2015, 10:59 AM	#5
Irishman Senior Member Join Date: Feb 2013 Posts: 306	Brine is done and fish are soaking