Seafood Entry

Smoked Marlin tastes great and offers the judges something new and interesting. I suppose the trick would be finding the marlin.

Oh yeah, dont forget to brine your fish before you smoke it.

[TX]Aceboy said:

I've seen That on a few websites. Water, salt?

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Water, salt and sugar are the three main ingredients. If your tap water is nasty, use bottled. From there you can add whatever else you want. We add garlic, juice of 1 lemon, peppercorns and a few bay leaves.

Dont over-brine, small pieces only need about 1-1.5 hrs.

Then rinse with cold water, dry with paper towel and set on a rack (in fridge) for the pellicle to set up.

Smoke to your desired consistency. We like our temps under 180.