Where's All the Fish

stemc33

Where's all the fish pics? Any good recipes? Hard to beat salt &pepper, a little lemon and a touch of smoke.

Philly35

Smoked up some trout a couple weeks ago.

Philly35

I used a dry brine in them before smoking

chashans

Fish...here is some.

http://eggheadforum.com/discussion/1163672/cooked-fresh-yellowtail-steak-pics#latest

stemc33

Were the fillets bony? I've only cooked trout whole.

tcampbell

Crappie

stemc33

I seen those tuna in the earlier post. That's what got me thinking about posting fish pics. Just curious, isn't 20 minutes a side a bit much? Seems like it would be too dry. I always start with the 10 minutes an inch rule, but pull it off the grill when the fish starts to flake.

NPHuskerFL

Waiting for a weekend I'm off to hit the surf. Ocean temp is just about right to kick it off here in Northeast FL. I'm so ready! Have done 0 fish on the egg. I already told SWMBO that our Son and myself have to catch the first fish that go onto the egg. Those look awesome @stemc33‌ and your fishing partner has tremendous self control not to snatch one up :-)

Philly35

Fillets weren't bony at all. Use a good sharp knife and get rite along the ribs. The y-bones cook out.

Philly35

I used to do them whole and wet brine for days. Once you try a dry brine you'll never go back!

stemc33

I'll have to try filleting them. Might work out well, especially with the thick trout we catch in Wyoming.

chashans

stemc33 said:

I seen those tuna in the earlier post. That's what got me thinking about posting fish pics. Just curious, isn't 20 minutes a side a bit much? Seems like it would be too dry. I always start with the 10 minutes an inch rule, but pull it off the grill when the fish starts to flake.

I thought that it would be too long also but it was perfect. Moist and flavorful. It was a very thick cut. I had the leftovers this evening and they were just as good. I love sushi so moist seafood is always my goal.

chashans

stemc33 said:

Where's all the fish pics? Any good recipes? Hard to beat salt &pepper, a little lemon and a touch of smoke.

Great shot!

Philly35

@stemc33‌ http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1

stemc33

Won't be long and the fresh caught Pacific Ocean salmon will be at the market. Just can't bring myself to eat Atlantic farm raised fish. Does anybody use anything other than Alder or Apple chips for smoke flavoring?

nolaegghead

stemc33 said:

Where's all the fish pics? Any good recipes? Hard to beat salt &pepper, a little lemon and a touch of smoke.

Seriously beautiful picture.  My cats would be tearing that up.

TUTTLE871

Is that Keyhole?

JethroVA

The bigger fish were 2012, smaller ones were this past Christmas.  Butter, garlic, S&P, that's all on rockfish as they have a delicate flavor. Fortunately the meat holds up well on the grill. That's me in the orange hat.  My brother trusts me to take his 30' Pursuit out in the Chesapeake Bay.  

Mross

That Aussie is beautiful! We have three.

stemc33

TUTTLE871 said:

Is that Keyhole?

Lake DeSmet just outside of Sheridan, WY

Charlesmaneri

@JethroVA‌ nice Striped Bass(rockfish)

TUTTLE871

stemc33 said:

TUTTLE871 said:

Is that Keyhole?

Lake DeSmet just outside of Sheridan, WY

Fished there along time ago. My dad says we are going fishing and I'm thinking out to miracle mile or something and we drove all the way up there. That was a fun time.