bk wrote:

> "Dan Krueger" > wrote in message
> ink.net...
>
>>bk wrote:
>>
>>
>>>Looking for advice on smoking a piece of Sailfish that we just got. I
>>>don't think that I should do the same as with Salmon.
>>>Please help.
>>
>>I've never heard of people eating sailfish. Are you sure it isn't
>>swordfish?
>>
>>I have smoked a lot of different fish. Many will say that salmon, trout,
>>kingfish, tuna, and the other oily fish are the only species you can
>>smoke.
>>
>>I'm close to the ocean and I and friends, have smoked dolphin, wahoo,
>>snapper, grouper, etc. It's all a matter of time. Fish smokes quickly so
>>never overdo it.
>>
>>Eat it hot, cold, or in a dip. My preference is a good smoked fish dip.
>>
>>Drop a post when you are done.
>>
>>Dan
>
> Dan,
> Turns out that you're correct, it's Swordfish. Up until my teens we ate
> smoked marlina and sail, but not in years. Used to be a smokehouse in Miami
> that did dolphin jerky, smoked king...
> So do these sal****er fish need to be cured as the salmon? And is Swordfish
> ok for smoking? Only have had it grilled, usually served too dry for me, but
> I'l try almost anything.
>
>
They should all be prepared with a brine. It's just a simple mixture of
water, salt and a little brown sugar for a few hours in the
refrigerator. The amount of salt you choose is a matter of taste based
on the fish.

Dan