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Food & Recipe => Food & Recipe => : Latimeria November 11, 2017, 07:13:36 AM
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I bled and iced two of the bigger bonito for the smoker. Meat was nice and firm since it wasn't abused or let to get mushy.
I soaked the chunks in a brine of for 5 hours:
Water
Salt
Bourbon
Brown Sugar
Bay Leaves
Cracked Pepper
I pulled it out of the brine and put a layer of cracked peppercorn on it. I also put some bourbon in a spray bottle and misted the fish before sprinkling some brown sugar on it.
I started the smoker with apple wood to get a smooth deep flavor and switched over to cherrywood to finish it off with a dark red bark.
(https://i.imgur.com/RmegXSe.jpg)
It came out FANTASTIC! Many fish are great eating once you find what recipe suits them best and you actually know how to handle and prepare your catch.
(https://i.imgur.com/aq1RXMM.jpg)
Vacuum sealed two in each bag and froze it for whenever I wanted a tasty snack.
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:P I'm drooling here Tom. Looks amazing!
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You mean you add the bourbon before you eat it? ;D
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You mean you add the bourbon before you eat it? ;D
I'll bring you a pack when I pick up the rods. Bourbon before, during and after are part of the experience! Lol
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Don’t forget to bring some for the gathering!
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Bourbon makes everything great!