I still remember those big tailor that NAT smoked for us over mesquite chips on Big Pigeon. Very tasty. Perhaps you could do a video of Greta’s pickled cray recipe? Greta passed away a few years back sadly of dementia / Alzheimer’s in case you hadn’t heard. Nats still fishing but only the Abrolhos season now - his deckhand leases the boat out of Geraldton in the Islands off season. I can give you Greta’s pickled cray recipe if you haven’t got it, just shout out. We tried it out on some painted crays as well when on the Island in the Pilbara and it makes them much more palatable.
I really like the calm way you speak and explain the process here. Recently a friend of mine gave me his old smoker and I'll certainly try it out with some bass soon enough
If you love this video and my channel, please consider shouting me a beer (or a coffee!) to help me produce lots MORE great RUclips content for your viewing pleasure! Simply go to: www.buymeacoffee.com/starlo Thanks... and cheers!
may I say one classic mistake is do NOT use iodised salt as it will leave a bitter metallic taste to what ever you smoke especially fish where it comes into contact with metal racks
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The smoked fish dip recipe: www.fishotopia.com.au/project/jos-chunky-smoked-australian-salmon-spread/
Would love to see a video on this! 👍
I still remember those big tailor that NAT smoked for us over mesquite chips on Big Pigeon. Very tasty.
Perhaps you could do a video of Greta’s pickled cray recipe?
Greta passed away a few years back sadly of dementia / Alzheimer’s in case you hadn’t heard.
Nats still fishing but only the Abrolhos season now - his deckhand leases the boat out of Geraldton in the Islands off season.
I can give you Greta’s pickled cray recipe if you haven’t got it, just shout out.
We tried it out on some painted crays as well when on the Island in the Pilbara and it makes them much more palatable.
Sorry to hear that about Greta. Her pickled cray was next level. Great memories.
Cheers, mate, thank you. I'll be putting my smoked fish in brine from now on!!
Never heard of using a brine. We've always just filleted and put on the smoker. They have always turned out amazing.
You can certainly do it that way and I have occasionally when I’m in a hurry, but the brined product is superior, in my opinion. Each to their own. 👍
I really like the calm way you speak and explain the process here. Recently a friend of mine gave me his old smoker and I'll certainly try it out with some bass soon enough
Thanks! Enjoy your fish smoking.
If you love this video and my channel, please consider shouting me a beer (or a coffee!) to help me produce lots MORE great RUclips content for your viewing pleasure! Simply go to: www.buymeacoffee.com/starlo
Thanks... and cheers!
Great video Starlo, fresh caught and properly treated slimly mackerel a my favourite.
Agreed!
Hey Starlo, making me hungry watching this, if you get the chance, tea tree makes particularly good and tasty smoke.
Good to know! 👍
Great video as always, Steve - fish looked delicious!
Thanks 👍
I use the same recipe, then smoke in my webber kettle. Great results......👍🇭🇲🇭🇲👍
Good stuff!
Murray Cod fillets done this way are awesome.
I bet.
yum!
Thanks ❤❤ ❤ Great coulor
Thanks! Yes, lovely flesh. And tasty!
may I say one classic mistake is do NOT use iodised salt as it will leave a bitter metallic taste to what ever you smoke especially fish where it comes into contact with metal racks
Good to know!
Definitely going to break out my smoker after watching this
Good to hear!
There are 2 results for searching how to smoke a fish.....there's this.....
Then there's bing:
Nice!
I would never pass on trout. SF/