Smoked Yellowtail - Kayak Fishing Adventures on Big Water’s Edge

j mo · 02-27-2013, 06:36 AM

Good stuff steevo! But cheese on yellow tail?

carbonbass · 02-27-2013, 06:46 AM

what kind of smoker did you use?

John M · 02-27-2013, 07:13 AM

Steve
Smoked YT is great.
I have been making jerkey out of mine.
After brining just cut into strips about 1/2" thick, light dusting of Chioptle powder, put in smoker until dry. Use less smoke since meat is so thin.
Last longer since it is dry.
Very good.
John

steveooo · 02-27-2013, 07:29 AM

Quote:

Originally Posted by carbonbass

what kind of smoker did you use?

My pops just recently got a Traeger. That thing is awesome.

Quote:

Originally Posted by j mo

But cheese on yellow tail?

Ya, I know. Its a bit sacreligious. The appetizer on nacho chips? Meh, I could take it or leave it. The cheese on the Ranchero style? The more the better.

dorado50 · 02-27-2013, 08:44 AM

Excellent presentations. If you like mayo and catsup put some on the tostadas de maiz than add the ceviche....hmmm good

Cbad Mike · 02-27-2013, 05:55 PM

Thanks for taking the time to share such great information. You have more ways of preparing Yellowtail than Bubba Gump has with shrimp!
I can't wait to try your recipes.
Thanks again,
Mike

taggermike · 02-28-2013, 08:02 AM

Damn! Every one of your dishes look delicious. I like about all fish, all seafoods for that matter, but YT might be my favorite. You've given me some ideas try. Those butterflied kamas look ready for any thing. I found out a few years ago that I had been throwing out about the best partsof the fish when I left the collars on the heads and put them in the can. Not any more. Mike

Siebler · 02-27-2013, 08:49 AM

Nothing better than smoked fish. I smoked probably 75lbs of Tuna after a trip last year for myself, Easton, and a few others. It didnt last long at all. I smoke over straight Pecan fire usually. Nice sweet flavor, I burn through almost a cord of wood a year in my smoker and bbq plus another cord of Oak to heat the house.

Getting ready to build a new smoker actually, all pieces are there just need to weld it up. Something more specific for Jerky/Snack Sticks and Sausage (especially Andouille) as I tend to do a lot of stuffing sausage and making jerky in the summer to prep for Hunting season snacks.

Guess I need to go catcha YT or something. I smoked a Turkey, a home cured Ham, 20lbs of Chicken, and 10lbs of Porkchops in Feb. Maybe March will be Fish and Ribs month

Thanks for inspiration steveoooooooo. See you next time you leave your kayak at the shop to go work!

02-27-2013, 08:49 AM	#8
Siebler Senior Member Join Date: Mar 2005 Location: Richland Oregon Posts: 1,547	Nothing better than smoked fish. I smoked probably 75lbs of Tuna after a trip last year for myself, Easton, and a few others. It didnt last long at all. I smoke over straight Pecan fire usually. Nice sweet flavor, I burn through almost a cord of wood a year in my smoker and bbq plus another cord of Oak to heat the house. Getting ready to build a new smoker actually, all pieces are there just need to weld it up. Something more specific for Jerky/Snack Sticks and Sausage (especially Andouille) as I tend to do a lot of stuffing sausage and making jerky in the summer to prep for Hunting season snacks. Guess I need to go catcha YT or something. I smoked a Turkey, a home cured Ham, 20lbs of Chicken, and 10lbs of Porkchops in Feb. Maybe March will be Fish and Ribs month Thanks for inspiration steveoooooooo. See you next time you leave your kayak at the shop to go work! __________________ CJ Siebler

02-27-2013, 06:36 AM	#1
j mo Member Join Date: Jul 2008 Location: Encinitas Posts: 600	Good stuff steevo! But cheese on yellow tail?

02-27-2013, 06:46 AM	#2
carbonbass Senior Member Join Date: Feb 2011 Posts: 367	what kind of smoker did you use?

02-27-2013, 07:13 AM	#3
John M Member Join Date: Mar 2005 Location: Escondido Posts: 89	Steve Smoked YT is great. I have been making jerkey out of mine. After brining just cut into strips about 1/2" thick, light dusting of Chioptle powder, put in smoker until dry. Use less smoke since meat is so thin. Last longer since it is dry. Very good. John

02-27-2013, 08:44 AM	#5
dorado50 Senior Member Join Date: Mar 2006 Location: La Jolla Shores Posts: 1,626	Excellent presentations. If you like mayo and catsup put some on the tostadas de maiz than add the ceviche....hmmm good

02-27-2013, 05:55 PM	#6
Cbad Mike Senior Member Join Date: Apr 2012 Location: Carlsbad Ca. Posts: 1,206	Thanks for taking the time to share such great information. You have more ways of preparing Yellowtail than Bubba Gump has with shrimp! I can't wait to try your recipes. Thanks again, Mike

02-28-2013, 08:02 AM	#7
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	Damn! Every one of your dishes look delicious. I like about all fish, all seafoods for that matter, but YT might be my favorite. You've given me some ideas try. Those butterflied kamas look ready for any thing. I found out a few years ago that I had been throwing out about the best partsof the fish when I left the collars on the heads and put them in the can. Not any more. Mike