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Too difficult to get them lit - also - don't fit well in your shirt pocket.....

Think I'll stick with cigars.

This message was edited by wader on 1-21-02 @ 2:26 PM
 

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Smoked Herring and Mackerel are terrific!

Almost any oily or fatty fish (not bunker) is a great candidate for smoking! I have had the herring, mackerel,eel, whiting,trout and salmon and enjoyed them all!

I really like the herring and mackerel and have come to enjoy smoked bluefish, marlin (rare though) and tuna!

Here is a web site that will give you the basics:

http://seafood.ucdavis.edu/Pubs/smoking.htm

My friend started with the basic brine recipe a few years ago and played around with variations by adding different spices, herbs and other ingredients.

He has created a maple flavored brine that is outrageous for smoking trout or weakfish! I love his CAJUN brine (Cayenne, Tabasco and Crab boil) for mackerel and bluefish!

Hope you have fun and enjoy the results!

TSLTW
 

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Ouch ! That smoked Marlin entry is sure to draw some heat !
I have tried bluefish and they were pretty good, even if I did leave them in too long. Plan to try some trout this Spring.

Striper77
 

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Thanks for the info folks.
I have been wanting to try smoking fish for a long time. I have tried smoked Bluefish and it was fair. Lox is always great. I'm probably going to start with Herring. It seems the Hot smoking method will produce a dry product and the cold method a soft product.


Surf the Word!
 

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My brother smoked ling & porgies in one of those Little Chiefs. They came out great.

WADER: you beat me to the punch

Bill Sullivan
Jones/Debs editor
Nor'east Saltwater
 
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