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Old 06-20-2019, 09:29 AM   #1
mattfox
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Smoking fish?

I always hear that smoked kingfish dip is great. I love to catch kings just never liked to eat them. Can someone tell me how to smoke fish? I have never smoked fish before.
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Old 06-20-2019, 09:54 PM   #2
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Based on past experience the secret to good king fish is proper cleaning. I would fillet just like a bass, the fillet will have 2 pieces separated by a bloodline. Cut the bloodline out leaving 2 large fillets with a skin side. The skin can then be cut off, the fillets then baked or grilled or steaks can be cut off the skin for frying or baking or grilling. I have been cleaning king fish this way for over 40 years, it is fast. The main thing is to REMOVE THE BLOODLINE, this is the bad taste. I would rake my hand down the backbone and end up with a hand full of fillet meat which I would freeze for fish chowder during the winter months. The meat is heavy, but good.
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Old 03-05-2020, 01:44 AM   #3
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Last Month , i tried the Wood Fired Fish Recipe. I cooked this Recipe in ilFornino Wood Fired Pizza Oven. It was so yummy and perfect.
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Old 03-09-2020, 08:19 AM   #4
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I smoke fish a lot. My wife doesn't like fish to taste "fishy" and smoking it a great way to achieve this. If it's a stronger fish like salmon I will brine the fish first. Helps a lot! Also fish absorbs seasonings really well. I make sure regardless of whether I brine or not to season the fish and let it set in a zip top bag in the fridge for about an hour. If I'm brining I will do this after brining. Just make sure to wipe off the excess moisture with a paper towel before seasoning.

When I smoke fish I make individual boats out of aluminum foil for each fillet of fish I'm smoking. Place the seasoned fish in the boat with 2 tablespoons of butter. Place the aluminum foil boats on the smoker rack and smoke at 325. Cook until internal temp is at 160. Usually not more than 25 minutes or so for my smoker.

When smoking fish I always remove the skin on any fish. The allows me to trim any excess fat from that side of the fillet, allows me to remove the blood line or dark meat (like on redfish or black drum) and allows the brine and/or seasonings to absorb in that side of the fillet. Just my preference.

As far as eating kingfish yes removing the bloodline and darker meat is key. We just season it up (again letting the fillet absorb seasonings for about an hour in the fridge) and cook it in a skillet in olive oil until internal temp is at 165. My wife loves it and she's a really picky fish eater.

FYI I would definitely brine kingfish if I was going to smoke it. IMO it would really help keep the fillet from drying out given the thickness of the fillets.
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