BigBendFishing.Net

Hey guys: Think I left this in the freezer a little too long. What do you think?

I think it will taste fine...prepare it however you normally would.

Thaw....soak in lemon juice about 3 minutes....rinse well and cook as normal. I've got a ten spot says no frozen taste whatever!

Prepared this brine: Made only a quarter of this amount because we're working with two pedestrian snapper fillets instead of a whole AJ (thank you Jane!)

2.5 cups brown sugar
5/6 cup salt (I used kosher)
1 Capful of liquid smoke (don't skip this)
1.25 cup teriyaki
1.25 cup Montreal steak seasoning
5/8 cup molasses



Oh wow - some "non recipe" ingredients too:

Are you going to leave us hanging? How did it turn out? How did you cook it? I have not seen that brine recipe before so I am curious as to how you have used it in the past. Is it a good brine when smoking fish? Sorry for so many questions but it looks like a good brine. My only problem with your post was the D-Coke with the Jack. That fine Tennessee Sour Mash needs only ice. If you need to mix it, get a Kentucky whiskey.

And a real mans coke.

The fish sits in the brine overnight. The brine is good stuff. I usually make it with AJs but they're illegal right now and all I have is 13-month-old snapper fillets.

I'll post some more pictures today as I smoke the fish in my "smoker"

The dip sets up better overnight so this batch will be ready for Sunday's race in New Hampshire.

Sorry about the coke in the JD. If it makes you feel any better - its a "Jack Cloudy" or a "Cloudy Jack": rocks, JD, water and a splash of coke. As for the diet coke - "Just for the Taste of It"

Time to smoke some fish!

Got the wood chips soaking a few hours ago:



My propane smoker rusted-out last year. Going to have to try and do this with the ole Webber clam shell:



Got the fire on one side, soaked wood chips, water pan...

Okay I got the fish smoked:



Crumbled it up and mixed it with cream cheese:



Added some onions and celery:



This machine sure beats mixing cream cheese by hand:

After letting it sit for a while I enjoy the dip on a cracker with green Tabasco and some lemon:

Atticus, just curious, why do you brine w liquid smoke if you are using natural smoke. The brine looks great, but personally not a fan of he liquid stuff. Thanks

Its in the recipe. I just follow what it says. Never made the dip without it.

I don't have a strong negative opinion on liquid smoke. I know a lot of guys hate it.

10-4 one shot Finch, I know a bunch of bar b q sauces have it in them. Kraft, sweet baby rays, even my favorite Dreamland. I've just never seen the need especially if you are trying not to over smoke meat. I bet the dip was awesome.

THAT FISH SHOULD BE FINE. I FREEZE ALL OF MY GAME IN ZIP-LOCK BAGS WITH WATER COVERING THE FISH ETC. I HAVE COOKED SOME FISH I FROZE THIS WAY THAT WAS 4 YRS. OLD AND IT TASTE JUST LIKE IT WAS FRESH CAUGHT . I HAD SOME DEER BACK STRAP THAT I FROZE THIS WAY AND IT GOT LOST IN THE BOTTOM OF THE FREEZER, I TOOK IT OUT AND THAWDED IT OUT AND COOKED IT ON THE SMOKER AND TASTED JUST GREAT, IT HAD BEEN IN THE FREEZER FOR 5 YRS. THE FREEZERS WE HAVE ARE ALL SELF=DEFROSTING WHICH WORKS GREAT.
PA
SEMPER FI

Can you freeze the dip after it has been made, just asking, if you have any leftover?