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Post Options Post Options   Likes (0) Likes(0)   Quote Naki Quote  Post ReplyReply Direct Link To This Post Topic: Marlin smoking
    Posted: 05 Apr 2005 at 7:31am
Naki View Drop Down
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Out of interest, what do you people pay to have an average Marlin smoked. We paid $70 each for 2 to be smoked a month or so ago.
President of the "Pontoon Owners Club".
I started off with nothing and now I still have most of it left!!!
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Post Options Post Options   Likes (0) Likes(0)   Quote Fishb8 Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 7:40am
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That's cheap! The smoker at Whangaroa charges $2.00/kilo green weight. That's $200 for a 100 kg fish. That was vacuum packed and couriered to Paihia.
Be yourself; everyone else is already taken
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Post Options Post Options   Likes (0) Likes(0)   Quote Eric de Vries Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 8:53am
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Naki

Is it done locally or further up north. Would like to find out.

cheers Eric


http://www.southernbluefins.co.nz/
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Post Options Post Options   Likes (0) Likes(0)   Quote Bender Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 9:00am
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Our 91.6kg fish, smoked at St Pauls cannery, came to $229.

Mind you, it's done beautifully, vacuum bagged and all. Painless - they picked it up from the weigh station and we got it back Sunday morning in boxes.

 

Nobody has ever come up with a great idea after a second bottle of water.


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Post Options Post Options   Likes (0) Likes(0)   Quote Naki Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 9:14am
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Eric,

They were done locally by a Farm Kill butcher. Normally, he charges around $100, but he is a friend of one of the crew on the boat where the fish were caught.

 

They were packaged up in plastic trays and shrink wrapped, like supermarket meat. 

President of the "Pontoon Owners Club".
I started off with nothing and now I still have most of it left!!!
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Post Options Post Options   Likes (0) Likes(0)   Quote obald Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 9:33am
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What weight of smoked meat did you end up with, Shane? Also, how did they get $229 from 91.6kg?

I ran into a bloke earlier in the season who had a 90+ kg fish smoked and ended up with 29kg of 'product'

Random musings on all sorts of things http://obaldnz.blogspot.com/



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Post Options Post Options   Likes (0) Likes(0)   Quote Blue Asparagus Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 9:38am
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what did you do with the Bill shane in the ground or in the tree, trouble with the smoking is they charge for the whole fish wieght wonder what they would do if you only took the fillets so to speak is it the same charge??????? mind you it makes you wonder about T/R instead of the smoker at that sort of price ay.

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Post Options Post Options   Likes (0) Likes(0)   Quote Bushpig Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 9:50am
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One of the biggest challenges in getting a marlin smoked, is finding a smoker that wont tax the product.
I would rather laugh with the Sinners, than cry with the Saints
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Post Options Post Options   Likes (0) Likes(0)   Quote Naki Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 10:10am
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We cut the head & tail off and gutted them, cut them into 3 sections and delivered them to the smoker.

Not sure how much meat we got off each one, but my quess would be around 60 & 80kgs.

 

The fish were 100kg & 121kg.

President of the "Pontoon Owners Club".
I started off with nothing and now I still have most of it left!!!
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Post Options Post Options   Likes (0) Likes(0)   Quote ohsif Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 10:21am
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$229/91.6kg = $2.50/kg
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Post Options Post Options   Likes (0) Likes(0)   Quote obald Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 10:38am
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A bit slow this morning
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Post Options Post Options   Likes (0) Likes(0)   Quote Eric de Vries Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 12:10pm
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Quote: Originally posted by Naki on 05 April 2005

We cut the head &�tail off and gutted them, cut them into 3 sections and delivered them to the smoker.

Not sure how much meat we got off each one, but my quess would be around 60�& 80kgs.

�

The fish were 100kg & 121kg.



Naki.Thats the way to do it. You tried Kingfish? That would be the fish I wanted to do it with. You know that us spearos target Kingfish in the summer and that is about the biggest fish around Wellington we catch. Therfore it would be worth our while. Hot smoked tasted OK bit is not the best compared with a cold smoke. Plus the guys who make it 'their business' really know what they're doing.

cheers Eric


http://www.southernbluefins.co.nz/
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Post Options Post Options   Likes (0) Likes(0)   Quote jake10 Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 12:46pm
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Geeze Obald 29kg out of a 90kg fish ........ was he given a good reason/excuse ? thats a 32% yield ! is this a common phenomenon - shrinkage ?
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Post Options Post Options   Likes (0) Likes(0)   Quote Plonker Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 5:23pm
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I got 17kg from a 75 kg fish, so I rung the guy up and asked for the rest of it he said "It does shrink alot".

That was Downs smoking in Paihia

And it was a s**t smoke dry and pretty salty

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Post Options Post Options   Likes (0) Likes(0)   Quote Peter da Squid Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 5:33pm
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They probably were smoking something else and ate the rest of your fish Kurt??

you know how it is in the Boi.

Good for Nuthin
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Post Options Post Options   Likes (0) Likes(0)   Quote Xkon Quote  Post ReplyReply Direct Link To This Post Posted: 05 Apr 2005 at 5:36pm
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how does one roll a marlin with zig zag papers? bloody hard to smoke then eh
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