Knackers 696 Posted November 26, 2016 Report Share Posted November 26, 2016 I'm going to smoke this big piece of mackeral this arvo in the BBQ with the lid down. I get some really good smoke off the solid plate. Been brining for 48 hrs now drying off in the fridge. If it tastes good I'll let you know. If it is crap I will never mention it again. Squid Inc., Nokia and Tom_Fishin 3 Quote Link to post Share on other sites
lofty64 1,309 Posted November 26, 2016 Report Share Posted November 26, 2016 It should be great , and there is nothing like Spanish mackerel on the BBQ , love the stuff... hope it works out fine matey Quote Link to post Share on other sites
Kelvin 2,195 Posted November 26, 2016 Report Share Posted November 26, 2016 Should be delicious. Spanish Mac is oily and has great flavour just fried so smoking should work really well. Quote Link to post Share on other sites
Panga 1,484 Posted November 26, 2016 Report Share Posted November 26, 2016 I caught a lot of S/M of Dampier WA and they are fantastic smoked or thinly filleted and fried. When smoking we found filleting next to the back bone was the best BUT the really best was the backbone itself, yum the flavour of the bone is indescribable (my mouth is watering now) Quote Link to post Share on other sites
archerfish 685 Posted November 26, 2016 Report Share Posted November 26, 2016 Love a bit of the old Spanish Mac, freshly caught and barbecued, but have yet to try it smoked - will be interesting to see how it goes, Knackers. By the way, I'm interested to know what others views are on the "fillet vs cutlet" argument. Cheers af Quote Link to post Share on other sites
reelfun 59 Posted November 26, 2016 Report Share Posted November 26, 2016 Cutlet for me,cooked heaps in cairns restaurant love it grilled Quote Link to post Share on other sites
Knackers 696 Posted November 26, 2016 Author Report Share Posted November 26, 2016 Well, cooked it for an hour at 150 deg on the BBQ. Just not long enough to cook near the bone. I was eating the outside bits though. Heaps of oil was pouring out of it though when cooking. Still nice and juicy. Saying that I won't do another on the bone again. You just don't get that good a smoke flavour. I'll never be able to eat it all by myself so I'll make some smoked mackeral patties and a mackeral dip out of it. Last time I used long tail tuna for the dip. I used this simple recipe http://allrecipes.com.au/recipe/20745/smoked-whitefish-dip.aspx?rum=us Quote Link to post Share on other sites
Knackers 696 Posted November 26, 2016 Author Report Share Posted November 26, 2016 I caught a lot of S/M of Dampier WA and they are fantastic smoked or thinly filleted and fried. When smoking we found filleting next to the back bone was the best BUT the really best was the backbone itself, yum the flavour of the bone is indescribable (my mouth is watering now) The first smoked fish frame I had was off a 20kg Kingy, head and all. That was superb. Just sprinkled with salt and brown sugar. So much meat between the bones and in the head. Have done it with snapper frames as well. I did a longtail tuna frame and head about six months ago on the BBQ. Fantastic as well. Quote Link to post Share on other sites
Knackers 696 Posted November 26, 2016 Author Report Share Posted November 26, 2016 Fillets for me or cut into flatty tail shape Squid Inc. and lofty64 2 Quote Link to post Share on other sites
Knackers 696 Posted November 26, 2016 Author Report Share Posted November 26, 2016 Here it is finished. I've been snacking, there is less now . Definitely more baked than smoked close to the bone. I'll be filleting off the bone next time. lofty64 and Squid Inc. 2 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.