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Old 10-15-2011, 01:30 AM   #1
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Default Friday Gulf Macks

I had the intent to wake up early and hit the beach, but that plan quickly evolved into an afternoon session. Midday a friend texted me that he was catching fish in the sound and I should join him. I already had the kayak loaded so I decided to make the short detour to join him. After a few trout and reds and a short chilly wading session I launched off the beach past Portifino.

The Gulf was dead calm, but the SSW wind picked up while I was out. I was out with hopes to fill the smoker, be it with Spanish or a king. After paddling just over a mile out and seeing no life other than hoards of jellies, I trolled my way back to the 2nd bar where Spanish were jumping. I landed eight, 6 keepers and many more missed strikes. One slid out the tankwell on in the surf so I'm left with 5 to fill the smoker, along with some wahoo to top it off, all of it brining overnight.

So, there you go, plenty of Spanish off the beach if anyone's interested.
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Old 10-15-2011, 02:35 AM   #2
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Thanks, I'm interested. Good work on the spainiards
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Old 10-15-2011, 10:06 AM   #3
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Spanish mackerel and pompano are my favorite fish to target off the beach in the Gulf.
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Old 10-16-2011, 06:07 PM   #4
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Default Start to finish smoked fish update

I smoked all the macks, along with some wahoo in the AM yesterday. Here are the results:

Fresh as can be:


Drying from an overnight brine:


Two layers loaded in the smoker. Wahoo chunks on the left:


End product. Several wahoo chunks have already disappeared. The mack will be made into dip this evening:


The wahoo didn't get as thick of a pellicle as the mack as I had to thaw it overnight and brined it for just over an hour in the morning as I prepped the smoker. It still turned out great. Haven't tried the mack yet, but its consistency and texture seem perfect.
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Old 10-16-2011, 06:21 PM   #5
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That's some fine looking fish.........................
What's your brine recipe?

Robin
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Old 10-17-2011, 01:17 AM   #6
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That looks delicious.
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Old 10-17-2011, 01:28 AM   #7
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It's a standard brine recipe:

-Lots of kosher salt in water.
-A few tablespoons of apple cider vinegar.
-Brown sugar. I made a glaze this time and coated each fillet several times at the beginning of the drying process.
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Old 10-17-2011, 03:00 AM   #8
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Thanks for the report and the cooking tips! I have been planning to do the same whenever I caught an appropriate species (spanish, almaco/amberjack). Looks like i'll give it a shot tomorrow with some spanish meat.
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Old 10-17-2011, 06:45 AM   #9
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Quote:
Originally Posted by PBTH View Post
It's a standard brine recipe:

-Lots of kosher salt in water.
-A few tablespoons of apple cider vinegar.
-Brown sugar. I made a glaze this time and coated each fillet several times at the beginning of the drying process.
Thanks,I never used the vinegar.The glazing I'll have to try.
My last batch was a little weak on the pelicel.

Robin
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Old 10-17-2011, 09:07 AM   #10
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Thanks Taylor - I'll have to try the apple cider vinegar in the brine.

The weather was great this weekend -
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