Smoked Fish

Hi, everyone!

So we traded for some fish. White and amberjack, to be specific. We were very excited because we were hankering for some smoked fish. We use a competition Yoder pellet grill that we purchased from Southern Grillin’.

_storage_emulated_0_Android_data_com.sec.imsservice_files_Samsung Messages_20180527_095923_1527536179447 copy
Photographed by Amanda Harman

Look at this. Isn’t it just amazing?

The process is easy. And although this amazing smoker simplifies the idea of smoking, I do recommend sticking around to just monitor the temp. That’s how I am with most cooking though.

So, you smoke the fish at 225-250 degrees Farenheit (107-121 degrees Celsius). You want the internal temperature to be 145 degrees Fahrenheit (63 degrees Celsius) when you’re done.

_storage_emulated_0_Android_data_com.sec.imsservice_files_Samsung Messages_20180527_201905_1527536180960 copy
Photographed by Amanda Harman

Once it’s done, it looks like this.

_storage_emulated_0_Android_data_com.sec.imsservice_files_Samsung Messages_20180527_202911_1527536176990 copy
Photographed by Amanda Harman

Which turns into this magnificence. I love to eat straight smoked fish, but you can also use it for fish dips. We enjoy eating the dip as a spread on fresh homemade bread. I also like to take already made dips and spreads and adjust it a bit for a cake, much like a crab cake. Awesome, easy meals.


One thought on “Smoked Fish

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s