Smokin' YT and more.... - Kayak Fishing Adventures on Big Water’s Edge

seaquinn · 09-19-2012, 12:22 PM

This has been a successful fishing summer for me, and this year I acquired a nice smoker. I have really been enjoying several flavors of smoked Yellowtail and Tuna. Right now I am enjoying yellowtail with a teriyaki-flavor with a mix of Alder wood and Mesquite smoke, so good!

If any of you guys in the kayak family have excess fish they want to smoke, maybe I can help you out. I have one of the Smoke Vault smokers, and being that it is on a propane system, I can get a real good flavor and fully cooked fish in about one hour, plus or minus time wise depending on the thickness of the filets.

I live in the Fletcher Hills – La Mesa area, and if you bring over already fileted, and marinated fish, plus a good beer or two, we can smoke it up and all I want is a good story and a few bites of the fish.

There are many ways to marinate the fish, but the easiest way I have found is the “Soyaki” or “Hawaiian Soyaki” from Trader Joes. So far most of my batches are teriyaki-style, but I want to experiment with many more. I tried wasabi on one batch, and that was fine as well.

If any of you guys have recommendations for marinade or wood to use, please chip in.

Sure gotta appreciate this wonderful resource we have in San Diego and California, and this just makes me appreciate it more.

PM to me if you want to show up and smoke some. (Fish)

Ps…. This was also a summer where both me and my kids released Yellowtail. It was wonderful to see the delighted looks on their faces years ago when they caught their first YT’s, but this summer was special when we had enough, and they got to release some…. That is a sign of growing up: “Limiting their catch, not just catching their limits”.

bus kid · 09-19-2012, 01:26 PM

Nice.
Baja traveler post up a link a while back for some chips. I got a few pounds and it made for some good WSB and YT

http://www.bigwatersedge.com/bwevb/s...ghlight=burbon

wiredantz · 09-19-2012, 01:31 PM

killer yt

StinkyMatt · 09-19-2012, 01:33 PM

Wow, got me smiling from ear to ear.........and hungry.

You ever try just putting on only dry ingredients?

Last year I tried some YT with Salt, Pepper and a greek seasoning. Don't remember the name exactly, yellow, white can with a picture of a chef. Super!

Now, if I could just catch some damn YT!

Dannowar · 09-19-2012, 01:52 PM

I have an old barrel smoker that I use quite frequently. I usually soak my yt in a salt and brown sugar brine and smoke it at about 350 for about an hour and a half. I use almond wood from Bevmo. I love the old school smokers. I love having to maintain temperature by throwing more wood on the pile and I love smelling like I just burnt down a forest.

GR6RR · 09-19-2012, 03:09 PM

pictures of these smokers would be nice. even better would be pictures of said smoked slabs...

finyak · 09-19-2012, 03:36 PM

2 liters of water, 3/4 cup salt, 1 cup brown sugar.Let it sit in the brine for about 24hrs.Pull from the brine pat dry and let sit for about an hour.Smoke with old oak wine barrel chips for 1.5 hrs. and with pineapple juice in the water try.I do this with all my fish and did some bluefin bellies a few weeks back OMG you would not belive how good it was, a very rich oily smokey tasty flavor.I have 1 more Bluefin belly that I already soaked in brine and vacum packed and put in the frezzer.I never tried that before it will be interesting to see how it comes out.

Finyak

ful-rac · 09-19-2012, 03:39 PM

Glad you had a good summer! Sure looks like you caught a bunch of nice fish this season.

Really nice of you to offer to smoke everybodys fish!
Sounds like LJ isn't the only great resource in San Diego.....his name is SEAQUINN!!!!

ericko · 09-19-2012, 03:44 PM

Has anybody smoked halibut???

T Bone · 09-19-2012, 04:01 PM

best to smoke oily fish like Tuna-YT-Bonito-Salmon.

Other types of fish end up too dry.

I just smoked 6 # of YT over the weekend.I used mesquite which was flavor overkill,Brine was Yamasa teriyaki and brown suger.It is more addictive than crack...

ful-rac · 09-19-2012, 04:02 PM

Just had some last week....K-I-L-L-E-R-!!!!! very good!

StinkyMatt · 09-19-2012, 04:19 PM

I did halibut before.

It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon

seaquinn · 09-19-2012, 04:34 PM

Here is the smoker I use: (and some nice results at the bottom!)

Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one!

Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

mtnbykr2 · 09-19-2012, 04:36 PM

mmmmmmmmmm smoked fish.......let's eat
congrats on the epic YT summer you have had...
I have done halibut, it is a bit dry, but if you keep a tray of liquid close by in with it I use beer, it is ok....
Now I have to go get me some smoked fish.....

dwntwnall4u · 09-19-2012, 05:06 PM

Nice smoker there.

Bigfishhunter96 · 09-19-2012, 05:09 PM

If the smoke flavor is to strong us a light flavor wood such as hickory or apple chips with a teriyaki marinade goes perfect with yellow tail and tuna.

ericko · 09-19-2012, 06:35 PM

thanks boys ill stick to grilling my halibut.

MrPukaShell · 09-19-2012, 06:59 PM

I use one of the Little Chief electric smokers. I brine with 1 cup salt, 1 box of Dark Brown sugar, whole bulb of garlic, one inch of ginger, red pepper flakes to taste and a gallon of water. Bring to a boil and let cool. If you like it a little sweeter add some Maple syrup. Soak the fish overnight. Take out of the brine and rinse with clean water. Place on the rack for about an hour with a fan blowing on it. You want that glaze to form over. It looks like your skin when you rip a scab off, a little sticky or tacky. For smoke fruit woods are awesome if you can get your hands on some. If not try Alder or a nut wood like pecan. If you have a BevMo near you they carry some hardwoods for cooking. I am a low and slow with 180-220 the desired temps. Try not to peak for the first few hours.

If you have fish that is too dry make a salad out of it. Some mayo & mustard will put the moister back in. Add wet veggies like celery, pickles & onions and your set. Break it out the next time you are with some friends with a box of crackers of your choice and you will be the hero for the day.

blitzburgh · 09-19-2012, 07:29 PM

SA-WEEET.

taggermike · 09-19-2012, 07:57 PM

Just remembering how much I enjoy smoked fish. Alder gives a lighter and sweeter flavor to fish that I like more than hickory or mesquite. Last year in Baja one of the locals showed up to a fish feed with some yellow tail jerky. Chewy but still a bit moist thin strips, super good. I think my spanish was a little weak to get the details but it would be worth attempting. MIke

09-19-2012, 12:22 PM	#1
seaquinn wishin' I was fishin' Join Date: Jan 2006 Location: Blossom Valley (near El Cajon) Posts: 148	Smokin' YT and more.... This has been a successful fishing summer for me, and this year I acquired a nice smoker. I have really been enjoying several flavors of smoked Yellowtail and Tuna. Right now I am enjoying yellowtail with a teriyaki-flavor with a mix of Alder wood and Mesquite smoke, so good! If any of you guys in the kayak family have excess fish they want to smoke, maybe I can help you out. I have one of the Smoke Vault smokers, and being that it is on a propane system, I can get a real good flavor and fully cooked fish in about one hour, plus or minus time wise depending on the thickness of the filets. I live in the Fletcher Hills – La Mesa area, and if you bring over already fileted, and marinated fish, plus a good beer or two, we can smoke it up and all I want is a good story and a few bites of the fish. There are many ways to marinate the fish, but the easiest way I have found is the “Soyaki” or “Hawaiian Soyaki” from Trader Joes. So far most of my batches are teriyaki-style, but I want to experiment with many more. I tried wasabi on one batch, and that was fine as well. If any of you guys have recommendations for marinade or wood to use, please chip in. Sure gotta appreciate this wonderful resource we have in San Diego and California, and this just makes me appreciate it more. PM to me if you want to show up and smoke some. (Fish) Ps…. This was also a summer where both me and my kids released Yellowtail. It was wonderful to see the delighted looks on their faces years ago when they caught their first YT’s, but this summer was special when we had enough, and they got to release some…. That is a sign of growing up: “Limiting their catch, not just catching their limits”.

09-19-2012, 01:26 PM	#2
bus kid Team Keine Zugehörigkeit Join Date: Nov 2010 Location: Way out there Posts: 2,854	Nice. Baja traveler post up a link a while back for some chips. I got a few pounds and it made for some good WSB and YT http://www.bigwatersedge.com/bwevb/s...ghlight=burbon __________________ Não alimente os trolls------------Don't feed the trolls---------------インタネット荒らしを無視しろ

09-19-2012, 01:31 PM	#3
wiredantz Currently @ MLO Territory Join Date: Dec 2010 Location: Under the Shadow Posts: 2,290	killer yt __________________ Team: Disbanded You only have one chance in this life...make the right decision(s)...so you don't regret it

09-19-2012, 03:09 PM	#6
GR6RR Lucky Fisher Join Date: Feb 2012 Location: too far inland Posts: 366	pictures of these smokers would be nice. even better would be pictures of said smoked slabs... __________________

09-19-2012, 03:39 PM	#8
ful-rac Emperor Join Date: May 2009 Location: Buena Park Posts: 3,649	Glad you had a good summer! Sure looks like you caught a bunch of nice fish this season. Really nice of you to offer to smoke everybodys fish! Sounds like LJ isn't the only great resource in San Diego.....his name is SEAQUINN!!!! __________________ There's nothing colder than yesterday's hotdog.

09-19-2012, 01:33 PM	#4
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,168	Wow, got me smiling from ear to ear.........and hungry. You ever try just putting on only dry ingredients? Last year I tried some YT with Salt, Pepper and a greek seasoning. Don't remember the name exactly, yellow, white can with a picture of a chef. Super! Now, if I could just catch some damn YT!

09-19-2012, 01:52 PM	#5
Dannowar Senior Member Join Date: Aug 2012 Posts: 1,823	I have an old barrel smoker that I use quite frequently. I usually soak my yt in a salt and brown sugar brine and smoke it at about 350 for about an hour and a half. I use almond wood from Bevmo. I love the old school smokers. I love having to maintain temperature by throwing more wood on the pile and I love smelling like I just burnt down a forest.

09-19-2012, 03:36 PM	#7
finyak Senior Member Join Date: Aug 2011 Location: San Diego Posts: 332	2 liters of water, 3/4 cup salt, 1 cup brown sugar.Let it sit in the brine for about 24hrs.Pull from the brine pat dry and let sit for about an hour.Smoke with old oak wine barrel chips for 1.5 hrs. and with pineapple juice in the water try.I do this with all my fish and did some bluefin bellies a few weeks back OMG you would not belive how good it was, a very rich oily smokey tasty flavor.I have 1 more Bluefin belly that I already soaked in brine and vacum packed and put in the frezzer.I never tried that before it will be interesting to see how it comes out. Finyak

09-19-2012, 03:44 PM	#9
ericko Senior Member Join Date: Jun 2008 Location: Huntington beach Posts: 594	Has anybody smoked halibut???

09-19-2012, 04:01 PM	#10
T Bone Senior Member Join Date: Dec 2008 Location: Redlands CA Posts: 871	best to smoke oily fish like Tuna-YT-Bonito-Salmon. Other types of fish end up too dry. I just smoked 6 # of YT over the weekend.I used mesquite which was flavor overkill,Brine was Yamasa teriyaki and brown suger.It is more addictive than crack... __________________ Barachit Baralah,Elohim-In the beginning,God-Genesis 1:1 "Who among you,if your son asked for a fish would give them a serpent " Jesus Matt. 7:10

09-19-2012, 04:02 PM	#11
ful-rac Emperor Join Date: May 2009 Location: Buena Park Posts: 3,649	Just had some last week....K-I-L-L-E-R-!!!!! very good! __________________ There's nothing colder than yesterday's hotdog.

09-19-2012, 04:19 PM	#12
StinkyMatt Senior Member Join Date: Jun 2010 Location: Under a bridge Posts: 2,168	I did halibut before. It was a little more dry than I like. I'm sure there may be a way to infuse some moisture into it. Otherwise just wrap it in bacon

09-19-2012, 04:34 PM	#13
seaquinn wishin' I was fishin' Join Date: Jan 2006 Location: Blossom Valley (near El Cajon) Posts: 148	Here is the smoker I use: (and some nice results at the bottom!) Wish I had smoked fish photos.... but I don't have any.... .just looks like smoked fish. Thanks for the input guys. And as for fishing..... it looks like time to go on the offshore boats right now. I "may" go Friday, but I don't have much freezer room right now! Early this summer, true story, coming back from the Islander overnight trip, with kayaks, we only had a few small fish..... well, the dock was covered with tuna from another boat returning from a 16-day trip, with 28 tons of tuna! So.... with my youngest son, we quickly made friends and took home a free 102-pound Yellowfin! Lots of BBQ on that one! Here's a photo of the BBQ that night! With WSB and YT as well.... too nice!

09-19-2012, 04:36 PM	#14
mtnbykr2 Senior Member Join Date: Sep 2009 Location: newbury park ca Posts: 2,323	mmmmmmmmmm smoked fish.......let's eat congrats on the epic YT summer you have had... I have done halibut, it is a bit dry, but if you keep a tray of liquid close by in with it I use beer, it is ok.... Now I have to go get me some smoked fish..... __________________

09-19-2012, 05:06 PM	#15
dwntwnall4u Kevin C. Join Date: Aug 2011 Location: San Diego/Hawaii Posts: 146	Nice smoker there.

09-19-2012, 05:09 PM	#16
Bigfishhunter96 Member Join Date: Aug 2012 Posts: 30	If the smoke flavor is to strong us a light flavor wood such as hickory or apple chips with a teriyaki marinade goes perfect with yellow tail and tuna.

09-19-2012, 06:35 PM	#17
ericko Senior Member Join Date: Jun 2008 Location: Huntington beach Posts: 594	thanks boys ill stick to grilling my halibut.

09-19-2012, 06:59 PM	#18
MrPukaShell Senior Member Join Date: Jun 2010 Location: Ventura COunty Posts: 521	I use one of the Little Chief electric smokers. I brine with 1 cup salt, 1 box of Dark Brown sugar, whole bulb of garlic, one inch of ginger, red pepper flakes to taste and a gallon of water. Bring to a boil and let cool. If you like it a little sweeter add some Maple syrup. Soak the fish overnight. Take out of the brine and rinse with clean water. Place on the rack for about an hour with a fan blowing on it. You want that glaze to form over. It looks like your skin when you rip a scab off, a little sticky or tacky. For smoke fruit woods are awesome if you can get your hands on some. If not try Alder or a nut wood like pecan. If you have a BevMo near you they carry some hardwoods for cooking. I am a low and slow with 180-220 the desired temps. Try not to peak for the first few hours. If you have fish that is too dry make a salad out of it. Some mayo & mustard will put the moister back in. Add wet veggies like celery, pickles & onions and your set. Break it out the next time you are with some friends with a box of crackers of your choice and you will be the hero for the day.

09-19-2012, 07:29 PM	#19
blitzburgh Senior Member Join Date: Mar 2009 Location: Menifee Posts: 2,509	SA-WEEET. __________________ ”The beauty of the Second Amendment is that it will not be needed until they try to take it.” ~Thomas Jefferson.........maybe

09-19-2012, 07:57 PM	#20
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	Just remembering how much I enjoy smoked fish. Alder gives a lighter and sweeter flavor to fish that I like more than hickory or mesquite. Last year in Baja one of the locals showed up to a fish feed with some yellow tail jerky. Chewy but still a bit moist thin strips, super good. I think my spanish was a little weak to get the details but it would be worth attempting. MIke