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Thread: Smoked Marlin

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    Smoked Marlin

    ***This is a copy/paste that I posted on another site. It's a very solid, yet simple recipe.***

    Tamashiro Market in Kalihi had some nice looking fish this week, so I went and picked up 4lbs of Nairagi (Striped Marlin) to cook. I was hoping to grill it, but decided to slow smoke it instead.

    Here's how it went down.

    I got one nice filet (skin on) for about 15 bucks. Smoking deal and super, nice quality.


    Sliced it horizontally into thirds.


    Then into strips about 3/4" to 1" wide and about 3-6 inches long.


    I then dumped the fish strips into the brine. The brine was simple, 1Qt of H2O, 1/2 C brown sugar, 1/2 C Kosher Salt, 2 TBSP of whole peppercorns and 4 bay leaves.

    It was brined for about 6-8 hours and then smoked at about 200 degrees for 2 hours using 1 fist sized chunk of cherry.

    Turned out pretty darn good.

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    That looks incredibly fresh!
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    But I don't see a smoke ring! Just looks like sushi to me.
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    Hi guys the long line boats in Australia catch the strip marlin too and its cheap to buy..i want to smoke a whole fish and sell to seafood buffets..wondering whats the best way to do it...i was thinking cut 1 fillet off first ..so we dont have to worry about underneath..and we can just pick away at the top fillet..and whats the skin like to cut thru..did the smoke penatrat thru skin and cook properly?

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    I have never heard of a marlin being smoked whole. I'm sure someone has tried it, but in asking around the island no one here has any info. We have always cut our marlin into thin strips, brined, and then allowed the pellicle to set up (important). Smoked on low heat with a mild wood has given us good results.



    The skin on a marlin is tough and leathery and I can't imagine that it would allow for much smoke penetration. Best of luck on whatever you decide and please keep us posted on your results if you decide to smoke it whole.

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