Aussie BBQ Forum

Caught close to 100kg yesterday and plan on giving a tray or two a smoke in the egg. Anybody have a favourite way of doing these? Usually use the dill / maple syrup brine below from the 07 BGE Cook Book but looking to try something new. CS

Fish Fillets in a Maple and Dill Brine
This brine works well on fillets of tuna, salmon, orange roughy and trout. Brining fish is faster
than meats. You need real maple syrup for best results.

Ingredients:-
. 1 qt water
. 2 TBS kosher salt
. 2 TBS maple syrup
. 1 TBS brown sugar
. 1 bunch fresh dill, coarsely chopped (about 1/ 2 cup)
. 3 cloves garlic, smashed
. ¼ tsp freshly ground black pepper
. 2 LBs fish fillets, centre cuts if possible

Brining:-
Directions:
. Combine the water, salt, maple syrup and brown sugar in a large non reactive (glass) container.
. Stir to dissolve the salt.
. Add dill, garlic, and pepper.
. Submerge the fish skin side up in the brine.
. Cover the container and refrigerate for 8 to 10 hours.
To cook:
. Remove the fish from the brine and pat dry.
. Brush or spray with oil.
. To grill, put on a sheet of foil directly on the grill rack over medium heat (350-400 degrees) for
about 10 minutes per inch of thickness.

Home canned roll mops come to mind

That's a lot of spanyid, where abouts where they caught card shark?


Nath

In the mouth mate. Only 5 fish. Plenty of big ones up here at the end of the season.

Nice one:) I usually do a trip up there once a year, have never been a fan of Mack's especially the big ones, but next time I shall try smoking some. I find the are useless once frozen but, so transporting back to Perth is a problem, why eat Mack's when you can eat freshly speared trout and baldies from the gulf.


Nath