No,No,No it isn't Flipper. Mahi-Mahi.

When I went for my salmon or trout this weekend,I wound up with about 10 lbs. of 1 inch mahi fillets-skin on.

My overnight dry brine has been good,but a tiny bit salty.

I cut it to 3hrs.,apple wood,150�-160� for 4hrs.

Brushed with maple syrup and rum after 3 hrs. and pulled it at 156� internal.

It had good color,was very moist and held together just right.

The down side was the texture was a little mushy?? and overall it was tasteless.

How about some help from you fish people out there?

I'll see if it is any better after chilling overnight.

Tom, I had trouble sleeping last night and kept thinking about your dolphin. I am new to smoking in a Cookshack but having grown up in South Florida and getting hooked on deep sea fishing at the age of 8, I do know something about dolphin and my favorite ways to cook it. It has such a DELICATE taste that it just seems like smoking it would wreck it; I mean how can you improve upon dolphin with butter, lemon (or key lime) and maybe some toasted almonds or macadamia nuts? JCA

Try cooking it in the smoker with no wood. It will have just a hint of smokiness but it won't wreck the delicate flavor of the mahi-mahi.

Donna

My neighbor returned from a fishing trip with a bunch of Dolphin. He gave me several pounds to smoke. The fillet's were fairly small. I did not brine. I used a dry rub and put it into the cookshack immediatly. Cooked at 225 with a couple oz of apple until internal temp was about 160 (if I remember total smoke time was under 2 hours). The fish had a good texture and flavor. The smoke did not overpower the fish.

Thanks all.

I grill it usually. Broiled it,have paneed it, have lightly breaded and deep fried it.

I never tried slow smoking,and probably won't again.

It didn't improve with chilling.

We have a great amount of it available,locally,and I'm always looking for the next opportunity.

I have had it smoked well from some of the local commercial houses,and I hate not to be able to match them.

Hi- Tom,

Mahi-Mahi (Dolphin)is not a fatty fish like Salmon and may not be amenable to a slow, low cook to bring out it's best qualities.

If I was going to do Mahi-mahi on a Barbeque, I would have grilled it at a higher temp.