Smoking King fish...

[PappaOscar]

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]

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]

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

 

[Stingerhook]

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

 

[PappaOscar]

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

Is there an online recipe to make the dip?

 

[Stingerhook]

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]

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]

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]

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

 

[Garyclaw]

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]

Nice day on the water,btw.:grin:

 

[ironmanerik]

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]

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]

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.