WebWash the salmon thoroughly and spread out on racks to dry for 1 hour. Place the racks onto foil wrapped baking sheets. Coat the salmon, both sides, with …
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The best way to smoke kingfish is to kipper it. Fillet the kingfish immediately after catching it. Kingfish have sharp teeth, so take heed during handling. You can freeze the fish for smoking later, or you can smoke it immediately. (See Resources 2, below, for how to fillet a kingfish.) Brine the fish.
A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish. Mix ingredients together in a large bowl until sugar and salt are dissolved.
This fatty, flavorful fish can weigh up to 90 pounds with a fat content between 6 and 23 percent. This high percentage of body fat increases the flavor of smoked kingfish, which is why especially large king mackerel are sometimes called "smokers."
You will need a portable fish smoker, some methylated spirits and a heaped tablespoon of European oak woodchips – or other hardwood timber chips – but ensure they have been dried out. To make the brine, mix the salt, sugar and water in a large container.