Smoked Dolphin Help?

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,150ï¿½-160ï¿½ for 4hrs.

Brushed with maple syrup and rum after 3 hrs. and pulled it at 156ï¿½ 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.

12/3/0110:50 AM

❤️ 0

Original Post

Replies sorted oldest to newest

Former Member

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

12/4/011:03 PM

❤️ 0

Former Member

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

12/4/012:43 PM

❤️ 0

Former Member

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.

12/4/014:43 PM

❤️ 0

tomMember

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.

12/4/015:26 PM

❤️ 0

bobbyqueMember

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.

12/4/016:15 PM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...