doobie

I think he put up a note to that effect on FB and saw the article in this weeks messenger as well. Great result for him and hopefully all boaties etc will keep supporting his business with sales.

Sounds like a great trip, except the lightning strike - that would have been a little scary Pity the hooks were pulled and not much fish to take home - but an adventure anyway - Fiji next year

Nice That's just teasing us !

yum yum

Don't ask me Knackers, I'm only new to all this and I only just started to try this smoking game. But I googled 'dry fish brine' and a few things came up. Found this youtube, bit long but interesting

Just wish I could catch a good variety of fish to try the many recipes out there - or even catch enough fish

Terrible damage....a lot of nice greenery turned to brown debris.

Definitely different.

My thoughts exactly. Always happy to have a chat with you as well as giving good recommendations on tackle/equipment specific to your needs.

Thanks brenton. As you say a smoke and cooked I have done otherwise just smoked takes a lot longer (cold smoked I think ?) I would have preferred to do fillets but my fillet knife had broken and nothing left but a soso knife and hacksaw ! Thank Rod. I got catch some trevally now lol that you say are even better. Squid would be interesting. The wood I used was just pick up from side of road, but seeing someone tomorrow who has cut down a peach tree (for memory) and said will give me some to try.

I was wondering how the smoked ones would be after freezing / thawing - obviously ok Here is the final product - 1 hour 15 min. I thought I had over done them and burnt them, but they have actually got a nice taste, slightly salty (and only slight) and still quite moist as well (I had left the scales on so that may have helped. The blacker parts aren't really burnt and possibly from the sugar although it was rinsed off and pat dried. But am happy for my first ever smoking attempt and also my first ever taste of smoked fish !! I'm converted now to try different styles an

Good info Rod. So your fish are 'fresh' and no drying out ? (mine might be ok then - maybe). But as you say, that would be cleaner, cheaper and easier - will have to try this way too. Thanks for sharing.

mmm, some good points brenton. And from what you have said about completely drying them before smoking......well maybe due to the size of them (I cut into cutlets), maybe they didn't dry out in the middle of them. But too late now as they are in the smoker, but lesson learnt if they haven't dried out. I have actually followed this process (but with dry brine). But here are some photos with the end result to be shown a few hours done the track. After dry brining with juices expelled cutlets drying out (hopefully) on the webber with wet branches - wife

Well I dry brined the salmon late afternoon yesterday with 1 part salt and 2.5 parts brown sugar and stuck in the refrigerator. This morning I took out the fridge, drained the liquid out, washed under the tap and pat dry with paper towel. Put on a wire rack and outside to dry off and some gum wood sitting in a bucket of water. 3 hours later, the webber is firing up ready to put the fish in. I'll have a few photos soon and put up.

Good onya bjorn - I want notes taken, photos and video lol And enjoy the results !

Sorry, never done it to give any advice. But I suppose it may depend on what you wish to target and maybe even weather forecasts. Hope you enjoy the trip what ever you decide

And that's about the way I was going to do it Adrian, but after seeing so many saying they did a wet brining for 10 or 20 years and now reckon doing a dry brine was better in their opinions. Suppose I'll need to try all the different ways and see.

Seems fair points Wilda and Rod. I thought the brining process was good to cure the fish - and suppose this could be the way to go if fish wont be consumed straight away. It is all trial and error, so will try as you both have suggested too. Cheers again.

I have had a look through the various posts here about smoking fish etc, and also a bit on Google, but I can't seem to find if there is a "too long a time to brine fish". Some mention for 3 or 4 hours and some say overnight. I going to try a 'Dry' brine of 3 cups brown sugar and 1 cup table salt rather than wet (as I see more think that is better or have been converted from wet to dry), but should the brining be say no more than 10 hrs or 12 hrs or 15 hrs etc. Any thoughts would be great - thanks.

PP, if your aquaponics system does well I can see you getting the 45cm+ Bream

Reckon that would be quite interesting - enjoy it

Sounds like you need to buy it

Beautiful photos Adrian and certainly agree that the camera won't be going near any water - don't want that "oops" come into it. Definitely will take some time to work out all the things you can do with SLR's - I've had a DSLR for years and still only use 'auto' most times as it gets too confusing for me

Good onya Dan and with some nice sessions by the looks. Thanks for the good write up and photos.

Thanks for the heads up ic - will check it out.