Gator
06-06-2008, 11:57 AM
Hi! I just smoked my first King Fish using my new Bradley Digital smoker.
Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.
The smoker right out of the box worked excellent, and the temp kept right at 150 degrees.
Ingredients:
Marinade
Milk
Brown Sugar
King Fish; sliced into 1 1/2 - 2" steaks
Injectable Marinade
Syrup (Maple?)
Brown Sugar
Premixed Salmon and Seafood Seasoning (use your favorite)
Black Pepper
Equal
Parkey Margarine
Garlic powder
Directions:
In preparing the king fish I,
Marinated the fish in Milk, mixed with a box of brown sugar over night.
I then mixed and injected the following ingredients into the King fish, just before smoking;
Combine brown sugar and milk. Stir until sugar is fully dissolved.
Place fish in one gallon resalable plastic bag's, and pour marinade over the fish in to the bag.
Refrigerate and marinate overnight turning bag over occasionally.
Remove fish for marinade, and pat dry with paper towels.
Before smoking, mix the ingredients for the inject able marinade together in a small bowl, until all ingredients are dissolved and well blended.
then inject in the fish.
Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.
I also sprinkled brown sugar on the top of the fish before smoking.
Smoke for about 4-5 hours depending on the thickness of the fish at 150 degrees F.
Check fish tenderness after about 4 hrs. if done take out.
I used the wood APPLE pucks.
Good Luck
Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.
The smoker right out of the box worked excellent, and the temp kept right at 150 degrees.
Ingredients:
Marinade
Milk
Brown Sugar
King Fish; sliced into 1 1/2 - 2" steaks
Injectable Marinade
Syrup (Maple?)
Brown Sugar
Premixed Salmon and Seafood Seasoning (use your favorite)
Black Pepper
Equal
Parkey Margarine
Garlic powder
Directions:
In preparing the king fish I,
Marinated the fish in Milk, mixed with a box of brown sugar over night.
I then mixed and injected the following ingredients into the King fish, just before smoking;
Combine brown sugar and milk. Stir until sugar is fully dissolved.
Place fish in one gallon resalable plastic bag's, and pour marinade over the fish in to the bag.
Refrigerate and marinate overnight turning bag over occasionally.
Remove fish for marinade, and pat dry with paper towels.
Before smoking, mix the ingredients for the inject able marinade together in a small bowl, until all ingredients are dissolved and well blended.
then inject in the fish.
Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.
I also sprinkled brown sugar on the top of the fish before smoking.
Smoke for about 4-5 hours depending on the thickness of the fish at 150 degrees F.
Check fish tenderness after about 4 hrs. if done take out.
I used the wood APPLE pucks.
Good Luck