The Kitchen - Seafood Recipes - Saturday smoke up

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Saturday smoke up

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=137326
Printed Date: 28 Jan 2026 at 6:38am

Topic: Saturday smoke up

Posted By: yknot
Subject: Saturday smoke up
Date Posted: 03 Dec 2022 at 10:25am

What better to do on a Saturday than a smoking session. Started process earlier in week by placing frozen marlin chunks in brine,.

Placed them them in smoker and aroma is

Using a photuakawa chip.

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Those that say it can't be done are being overtaken by those doing it.

Replies:

Posted By: smudge
Date Posted: 03 Dec 2022 at 1:19pm

Nice! I have yet to put a marlin in my smoker. I want one in 2023. How did it turn out Yknot?

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Best gurnard fisherman in my street

Posted By: yknot
Date Posted: 03 Dec 2022 at 2:29pm

Thanks snudge, Smoker cooling down now.
Been sampling the smaller pieces, very tasty.

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Those that say it can't be done are being overtaken by those doing it.

Posted By: smudge
Date Posted: 04 Oct 2023 at 6:58pm

brokecurling wrote:

I have been sampling the smaller portions, which have proven to be rather delectable. https://connectionspuzzle.com" rel="nofollow -

Posted By: yknot
Date Posted: 24 Nov 2023 at 7:07pm

Managed to get a few snaps yesterday, preping for a smoke tomorrow. Even managed to find some marlin pieces to include.

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Those that say it can't be done are being overtaken by those doing it.

Posted By: Pcj
Date Posted: 26 Nov 2023 at 4:32am

Do tell what the final result was. Top right snapper looks white compared to top left,any difference in smoking?

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"Times up"

Posted By: yknot
Date Posted: 26 Nov 2023 at 7:12am

No pics of completed smoke, fish was moist. Marlin had been in a brine to thaw out from frozen. Snapper had been split and in fridge to form pelicle. Colour of fish would have been photo, all fish nice fat healthy west coast fish.

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Those that say it can't be done are being overtaken by those doing it.

Posted By: smudge
Date Posted: 26 Nov 2023 at 8:27am

Did you brine the fish Yknot or were they salted/unsalted?

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Best gurnard fisherman in my street

Posted By: MB
Date Posted: 26 Nov 2023 at 10:01am

Yesterday was my smoking day. Some trout from Rotoiti. Wet brine with soy sauce, brown sugar and a few spices. Large box smoker. Small error on my part meant trout was slightly underdone, so two rounds Ermm

I have a Smokai cold smoke generator in the post, so that will be another avenue to explore.

Posted By: Pcj
Date Posted: 26 Nov 2023 at 10:11am

Apparently you fill the tube with pellets and place in smoker and burns 4/5hrs producing smoke no heat

anyone got one/tried one?

https://bbqsandmore.co.nz/products/s-s-pellet-smoker-tube?_pos=1&_sid=12fb14b11&_ss=r" rel="nofollow - https://bbqsandmore.co.nz/products/s-s-pellet-smoker-tube?_pos=1&_sid=12fb14b11&_ss=r

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"Times up"

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