Smoked mullet recipe: The bottom line for smoking is simplicity, but there are a few basic “rules” that you might consider. One, choose your wood carefully. Dense, hard buttonwood, a mangrove look-alike, was once popular for smoking wood, but it’s scarce and I discourage using it. In fact, many local ordinances forbid harvesting it. Hickory can be used, but I prefer mesquite. Both are readily available as chunks, and an overnight soak in a bucket of water is all you need to keep them from not flaming up. No matter your choice, start some charcoal briquettes away from your smoker and add them just a few at a time to keep the wood smoking. Second, don’t over-do the seasonings. I like my smoked fish to taste like fish, not like “Junior-Bob’s Smokehouse Seasoning.” A light coat of vegetable oil and a sprinkle of salt and pepper will do. Let the smoke do the rest. And finally, don’t over-cook your fish. You don’t want it rare, but you do want it moist, and there’s no rule that says you can’t peel a piece off a fillet for a taste test!Why smoke your own fish? I smoke mine because I want it fresh, and there’s nothing better than fish that’s hot off the smoker. I don’t want it cold or warmed-up, and in many cases my smoked fish never gets too far from the smoker before it’s quickly consumed by eager diners.
Posted on: Wed, 13 Aug 2014 21:12:00 +0000
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