You can make a multitude of yummy foods with smoked yellowtail. Yellowtail salads, yellowtail salad sandwiches, or simply beef jerky style yellowtail snacks. The key is not to over brine the yellowtail, and certainly not to over cook it. So, here you go, just one more way to enjoy all the yellowtail we're catching this summer.
And speaking of this summer, at this very moment, the water temperature off the coast of San Diego is averaging 76F. Do you think the yellowtail fishing is off the charts? You bet. In La Jolla, traditional summertime yellowtail fishing is done next to the kelp. However, there's nothing traditional about this summer's fishing. If you're brave enough--you're fishing two lines, one high and one low. The reason? Your fish finder is lit up top-to-bottom while boiling yellowtail pop up anywhere, and everywhere.
So, this week's video-recipe celebrates the tasty yellowtail and its perfect pairing with the smoker. The recipe calls for a lathering of orange marmalade which creates a salty-sweet smoked yellowtail that has you craving for more and more with each bite. Hope you give this recipe a try, since smoked yellowtail is an awesome way to enjoy yummy yellowtail.
2 lbs yellowtail fillets cut into long strips 2” thick, skinned
1 gallon cold water
1 cup molasses
1 cup salt
4-5 tablespoons orange marmalade
Making Smoked Yellowtail
1. Start things off by creating the brine. Mix up the molasses and salt into a gallon of cold water and then pour it into a large container.
2. Next, immerse the fish in the brine and then refrigerate over night (place a small lid with a weight directly on the fish to ensure the fish stays submerged in the brine).
3. Now, the next day go ahead and rinse the fish strips, pat them dry, and place on a rack to air dry for 1-2 hours. Allow a pellicle to form on the surface of the fish. This can be accelerated by using a fan. The pellicle skin will allow yellowtail to acquire the proper smoke finish and taste.
4. Preheat your smoker to 225F and use your choice of wood chips, I prefer apple chips. And now, place the yellowtail in the smoker while maintaining an average temperature of 200F through out the smoking process. After one hour of smoking, lather the fish strips with the orange marmalade and continue to smoke for another ½ hour. Finally, allow the strips to cool and then start eating right away! You can also vacuum bag some yellowtail and that should last in the freezer for up to 6 months.
Equipment, Kitchen Gadgets And Ingredients I Used To Make This Recipe
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