Smoking King fish...

PappaOscar · Jul 15, 2018

Caught a few Kingfish as you can see. These fish taste great when they're fresh, however, after a couple days not so much. Some of the locals mentioned smoked Kingfish are pretty good. I've done salmon using A-maze-n pellet smoker with success. So, I'm guessing same process?
I am open to suggestions.

cowgirl · Jul 15, 2018

Great catch!
I cold smoke salmon, hot smoke most other fish. Good luck with it, I'm sure it's going to be tasty!

Big George's BBQ · Jul 15, 2018

My father had smoked King Fish done once It was very good I do not believe it was cold smoked

Stingerhook · Jul 15, 2018

Soak in milk, brine for a couple hours and hot smoke for dip.

PappaOscar · Jul 15, 2018

Stingerhook said:
Soak in milk, brine for a couple hours and hot smoke for dip.

Is there an online recipe to make the dip?

Stingerhook · Jul 15, 2018

I went simple last time:
2 T mayo
4 T sour cream
1 T old bay
A few drops of worchester
A few drops of hot sauce
1 1/2 cups chopped fish
Everything into the food processor.

hurricanedavid · Jul 15, 2018

That’s quite a variety of fish on the board! Don’t underestimate the quality of that trigger fish.

I use to smoke kingfish all the time and make into fish spread. It’s far better smoked fresh and I wouldn’t advise freezing any for a later cook. We always did traditional style of smoking. Kingfish is a strong oily fish and can take plenty of smoke. Your’s are nice size but a couple will be plenty.

Fish spread and crackers is your best option and was always a crowd pleaser.

Good luck,

Grabnabber · Jul 15, 2018

hurricanedavid said:
Don’t underestimate the quality of that trigger fish.

i know right? White firm flesh- good stuff. The snappers and the mahi would go nicely on the grill or blackened. :hungry:

Happy Hapgood · Jul 15, 2018

I would Cedar plank them. Nice catch! Looks like acouple of Red Snapper in there too.

Garyclaw · Jul 15, 2018

Stingerhook said:
I went simple last time:
2 T mayo
4 T sour cream
1 T old bay
A few drops of worchester
A few drops of hot sauce
1 1/2 cups chopped fish
Everything into the food processor.

I add a little lemon juice to that exact recipe.....and sometimes capers. Cream the "wet" and pulse the fish in last.

Garyclaw · Jul 15, 2018

Nice day on the water,btw.:grin:

ironmanerik · Jul 15, 2018

If you are still in the area go to the smokehouse right at port Canaveral. You give them your fish they give you 1/4 or 1/2 the weight back in finished product.

riverratdave · Jul 16, 2018

I have tried a lot of different variations of smoked fish dip with varying results. Here is the one that I stick with now.....wish I could say it is mine:

http://www.mydeliciousblog.com/the-best-smoked-mullet-spread/

Good luck.

cholloway · Jul 16, 2018

Make sure the blood line has been completely removed from the kings
before you do anything with them.
That is one nasty strip of flesh.

Smoking King fish...

PappaOscar

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cowgirl

somebody shut me the fark up.

Big George's BBQ

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Stingerhook

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