21/07/2025
Believe it or not, fish are real.
Caught some Spanish Mackerel off the coast of Virginia with the brother and father in law.
I like them best smoked or fried. Here’s how we do it.
🦴 Smoked fish (2 steps, ~2.5 hours total)
1. Brine the fish:
(I like to do this with fillets) Weigh fish. This is your wt. calculate 1.5% your wt and weigh out that much salt and that much brown sugar. Mix the salt and sugar and cover both sides of your fish. Cover with plastic wrap and let sit in the fridge for 1 hr. Next, rinse off the brine with water and pat dry
2. Smoke the fish:
Set your smoker up to 225 degrees F and smoke for 1 hr or until fish hits 145 degrees internal. I like a firmer, more cooked fish but if you like more on the medium rare side, take it to 130/135
🦴 Fried Fish (3 steps, 30 minutes)
1. Cut fillets in half lengthwise, remove bones, then cut into 3-4 inch lengths
2. Fill heavy bottom pot with about 3 inches of frying oil and heat to 375 degrees F.
3. Season 1 cup of AP flour generously with salt and pepper. I like to use Perpetual Beef. Dredge fish in seasoning. Press the flour into fish and shake off the excess. Fry hard in batches until golden brown. Remove from oil and season while hot. Let the oil get back to temperature between sessions.
I’m looking forward to cooking more like this and getting closer to the food I eat and the places I am through that.
Eat B.B.Q. Live Forever
