Who smokes Pompano besides me and how do you do it? - Pensacola Fishing Forum

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Old 05-07-2019, 06:28 PM   #1
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Default Who smokes Pompano besides me and how do you do it?

Smoked Pompano is one of my favorites!
I chunk them into 3 pieces,dry salt and smoke with fruit wood..

It can also make a killer dip!

Anyone want to share how they smoke Pomps?
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Old 05-07-2019, 07:41 PM   #2
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1. Brine
2. Air dry
3. dry sprinkle
4. smoke
5. Mop
6. Smoke till done
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Old 05-08-2019, 08:00 AM   #3
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All my smoked fish is put into a custom recipe Brine.....[Not salt thrown on it ]


This adds a LOT of moisture to the fish.


Apple wood exclusively
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Old 05-08-2019, 08:02 AM   #4
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I’ve never brined mine . I’ll have to find out to mix salt and water per portion
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Old 05-08-2019, 12:42 PM   #5
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My basic brine ins
3/4 cup kosher salt
1/4 cup soy or white worchestershire
1 cup sugar (I use light brown, but can use white)
1/2 gal water

for fillets is soak about 5 hours, whole fish 10-12 hours
Dry for about an hour (fish will become sticky)
smoke 2-3 hours at 200-225
I like to use pecan, but oak and hickory work too
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Old 05-08-2019, 08:00 PM   #6
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Quote:
Originally Posted by seejay View Post
My basic brine ins
3/4 cup kosher salt
1/4 cup soy or white worchestershire
1 cup sugar (I use light brown, but can use white)
1/2 gal water

for fillets is soak about 5 hours, whole fish 10-12 hours
Dry for about an hour (fish will become sticky)
smoke 2-3 hours at 200-225
I like to use pecan, but oak and hickory work too
When you smoke “whole fish” tell me how?
I chunk them up to get the brine in.
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Old 05-08-2019, 08:50 PM   #7
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Oh, on the grill. That makes more sense.
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Old 05-09-2019, 08:45 AM   #8
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This is how I cut mullet for smoking and I do pompano the same way. These fish are air drying after the brine
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Old 05-09-2019, 09:34 AM   #9
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Good info guys I’ll try it thanks
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Old 05-19-2019, 12:51 PM   #10
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Scale with wire brush, fillet leaving skin on, lightly pepper, salt and garlic, and smoke with light flavored wood, I use buttonwood.
I use a big chief that runs about 180 degrees. I let the meat dry for a half hour in the smoker before adding wood. For the next 4 or 5 hours I add wood as required to keep the smoke going.
If they are not as dry as I like them when I'm done I just put them on the grill to finish them off.
Often times the under done fillets are way better for adding into other recipes.
Brining will help the meat last longer, preserving it, but we are talking about pompano here. How long do you think it will last. I make a batch of about 20 fillets and they are gone in a week or two.
Pompano is a great eating fish that doesn't need any help. Save all the spices and other crap for kings.
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