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View Full Version : Best way to smoke amberjack for fish dip?



001
06-29-2011, 07:55 PM
Caught a couple of stud reef donkeys this past week in the Bahamas. Wanting to smoke them and make a dip. What would be the best way to go about it? Ive smoked kingfish and made a dip out of it before and it was good.

Jagerschnapps
06-30-2011, 07:22 AM
Amberjacks make great dip. It should not be any different then when you smoked your kingfish. If you already have a brine and dip recipe then your good to go. I smoked some Monday and made the dip Tuesday. I prefer to remove the dark meat after its smoked, but it could be left in if you like.

Backlashed
06-30-2011, 11:26 AM
4lbs of fillets
leave skin on one side of fillets,
Wash and pat dry fillets,
lightly coat fillets with oil
season with salt, pepper, everglades
smoke at 200 to 250 for 2 to 2.5 hours or until fish flakes easily, Dont over cook it will be tough

remove fillets and cool
Flake fillets and add
sour cream 24oz
softened cream cheese 16oz
green onions
everglades or your favorite spice

You can change the amout of cream cheese/sour cream to the desired consistency you want.
I tend to make mine thick like a spread as opposed to a thinner dip.

http://img.photobucket.com/albums/v704/Backlashed/MVC-645F.jpg

Lunch Money Surf
06-30-2011, 12:42 PM
Caught a couple of stud reef donkeys this past week in the Bahamas. Wanting to smoke them and make a dip. What would be the best way to go about it? Ive smoked kingfish and made a dip out of it before and it was good.

Smoked AJ is too good for dip!

For my money the brining is the most important step when you smoke fish. One cup salt and one cup sugar dissolved in some cold water (I fill up a styrofoam cooler w/water and ice). Leave the fish in there for about two hours then let it dry.

Permit Rat
07-01-2011, 08:25 AM
Some of the best smoked fish I ever ate was amberjack. All I know is the brine had a lot of brown sugar in it.

Blackjack224
07-01-2011, 01:00 PM
AJ's make great smoked fish - but I have a question: How long can you keep the smoked fish after it is smoked?

001
07-01-2011, 03:30 PM
Do you think it would be ok to freeze some if I make a big batch?

JaxNole
07-01-2011, 05:17 PM
AJ's make great smoked fish - but I have a question: How long can you keep the smoked fish after it is smoked?

It will freeze fine.

JaxNole
07-01-2011, 05:18 PM
Do you think it would be ok to freeze some if I make a big batch?

I wouldn't freeze the dip, especially if you use mayo.

001
07-01-2011, 06:40 PM
Smoke fish, make the amount of dip to eat for a couple of days, freeze the rest of the fish not used in the dip for later dipping. Got it. Thanks
:beer

jakedge
07-03-2011, 04:30 PM
I freeze the smoked fish in weighed 8 oz. vac packs. Works great and you can whip up a batch of dip (or two for company) in almost no time whenever you want. Mine is all king but aj should work the same. I have 10 or 15 lbs in the freezer right now.

Jack Hexter
07-03-2011, 11:27 PM
I do a dry brine. I mix 2/3 dark brown sugar and 1/3 kosher salt. Add some spices like some Cajun kick. Place the fish in a plastic container, skin side down and liberally coat the flesh with the mixture. Then put the next layer of fish on top of the first, skin side up so the two flesh sides are in contact with the sugar/salt/spice mixture. Repeat this process until all fish is stacked with flesh side in contact with the mixture. Cover and let sit in a cool place, but not in the refrigerator as the cold will reduce the effectiveness of the brine which is drawing the moisture from the fish. I generally let this sit overnight. Rinse the fish, pat dry with paper towels and place on grills and let dry while charcoal is being before placing the wood chips on the charcoal and placing the grills in the smoker. Smoke heavily at first, and keep on the heat for about 3-4 hours (I like my fish for fish spread fairly dry.)

Toothy Thang
07-05-2011, 07:24 PM
I like AJ once you get past the worms.. but we released the big AJ's we caught in West End a couple weeks ago for fear of Ciguatera. I posted this recipe below on the former FS site. I've used the same for AJ, this was Kingfish.




Marinate overnight in:

1 cup Brown Sugar
1/2 cup White Sugar
1/2 cup of Kosher Salt
Soy Sauce
Teriyaki Sauce
Chili Paste
Garlic
Water

http://i180.photobucket.com/albums/x23/pchampion/Fish/IMAG0397.jpg?t=1306447622

Remove the bones and blood lines before marinating.

http://i180.photobucket.com/albums/x23/pchampion/Fish/IMAG0399.jpg?t=1306447816


The next morning, wipe dry the fillets and place on the smoking racks for 2-3 hours to form the pellicle. A fan nearby helps.

http://i180.photobucket.com/albums/x23/pchampion/Fish/IMAG0400.jpg?t=1306447901


Smoke with apple chips for 4 hours, start low as possible, my smoker will get as low as 140F, so I'd cut off the burner and restart a few times the 1st ..1.5 hours, then slowly raise the temperature.

http://i180.photobucket.com/albums/x23/pchampion/Fish/IMAG0403.jpg?t=1306448085



Dip Recipe I used:

3 smoked fillets (each maybe 3" X 8" each)
5oz cream cheese (this was Philly Brand, Onion and Chive) set out to warm up
5oz sour cream
4 oz Mayo
1/4 cup minced Vidalia Onion
1/8 cup of minced Celery
Minced Cilantro
2 tsp of Lemon Juice
Red Pepper
Black Pepper


Add the above to a bowl and mix..
http://i180.photobucket.com/albums/x23/pchampion/Fish/IMAG0404.jpg?t=1306446902


Peal the skin from the fillets and flake fish into bowl. I mixed with a hand blender to combine.

http://i180.photobucket.com/albums/x23/pchampion/Fish/IMAG0405.jpg?t=1306446901