Hey guys.
I have been given a few chunks of Spanish mackerel to smoke. Mate wants to try a bit so I Need to try nail it so I get more when he catches it. Haha
Does anyone have tips on how to go with it? Only have the kamado dragon for smoking so will be hot smoked.
Brine? I have some Mesquite sawdust for the smoke. Sound ok?
Cheers
Rob
Spanish Mack advise
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urbangriller
- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Spanish Mack advise
Brine will work, the Spanish Mackerel is a good fish, nice and firm, but can gave a strong flavour, brine in milk or with some fresh parsley and coriander maybe chilli if you are game!
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
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Sjcampbell
- Posts: 95
- Joined: Fri May 01, 2015 10:40 am
- Location: Armidale, NSW, Australia
Re: Spanish Mack advise
I love Spaniards!!!
I cut the fish in to 1.5 inch cutlets (across the spine), add salt, pepper and lemon then on the BBQ till cooked. Just love the big flavour of this fish, and they put up a great fight as well.
I cut the fish in to 1.5 inch cutlets (across the spine), add salt, pepper and lemon then on the BBQ till cooked. Just love the big flavour of this fish, and they put up a great fight as well.
Cheers
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735