Captain’s Blog – January 7, 2010 – Marathon Florida Keys – The mackerel bite has been unbelievable – cero mackerel, Spanish mackerel, king mackerel – it’s been a real mack attack lately!
I had two days off from charters this week, thanks to the cold weather, so I fired up my Bradley smoker.
First, I brine the fish for 24 hours or so in a mixture I learned back at my hunting club at the Jersey Shore. For this week’s batches, I used the hickory flavored bisquettes. I recently purchased new Teflon-coated jerky racks and find they do a great job to create what I call “presentation quality” smoked fish … aka fish with the skin in tact that you can serve for “pickin.”
The fish pieces that leave a little skin on the racks are just as delicious, and no one knows the difference once you translate them into smoked fish dip!
I enjoy smoking fish for my clients and friends. It adds another dimension to the Florida Keys fishing experience we offer at SeaSquared Charters!
Mackerel and amberjack are well-suited for the smoker. If you would like to share in the joy of my smoked fish – or if you have fish that needs smoking – drop me an email at SeaSquared@bellsouth.net. I’d be glad to hook you up!