I just brought some kingfish back from Florida to smoke for a party this weekend.
Anyone have any brining or curing suggestions?
Thanks in advance!
Julie
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Julie,
I grill King fish and make it simple. If smoked use garlic powder instead of the fresh garlic. The meat is very firm, so I treat it like meat. Follow this recipe and enjoy:
1. Salt and pepper
2. Spread evenly with pressed garlic
3. Melted butter spread all over it.
I usually steak my King fish, but a skin on filet works just as well. It is done when it flakes all the way through using a fork or knife. This is the only fish I use a garlic recipe with.
smokemullet
I grill King fish and make it simple. If smoked use garlic powder instead of the fresh garlic. The meat is very firm, so I treat it like meat. Follow this recipe and enjoy:
1. Salt and pepper
2. Spread evenly with pressed garlic
3. Melted butter spread all over it.
I usually steak my King fish, but a skin on filet works just as well. It is done when it flakes all the way through using a fork or knife. This is the only fish I use a garlic recipe with.
smokemullet
Thanks, smokemullet. Do you brine it first? JCA
No! Julie,
We do not brine King fish, even if we are going to smoke it. Using kosher salt, we salt the fish by hand, hard to over salt it that way and I don't like to eat a salt dominate fish.
smokemullet
We do not brine King fish, even if we are going to smoke it. Using kosher salt, we salt the fish by hand, hard to over salt it that way and I don't like to eat a salt dominate fish.
smokemullet