Hello all....this is something I have been thinking about doing for a while now as my various crews and I are not in a position to be spending big bucks on smoking fish with it in the vicinity of $2.50 - $3.00 per kilo green weight these days....
Roy vaccum packers are on there way at present and will be here in a few weeks, they are available from any of the bradley smoker dealers on the website
Kaveman, Marligator has a theroy but is is also how it is prepared, the blue marlin i did the other week, i used a maple cure with maple syrup to infused the flavour and smoked it in a really mild wood (alder), the outcome was nobody could tell me what marlin it was so different brines and cures along with smoking it makes a huge difference, it didn't last long either
I reccommend that you keep the backbone and wings of any large fish you intend to smoke.Brine the same way Marligator reckons .Leave in brine for around 8-12 hours.
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