I should extrapolate.
I live on the mid Gulf coast of Florida.
Seems like everybody and their brother smoke fish around here.
I'm also looking for a quick cold dish to serve out of my food trailer.Soooo, I was thinking,FISHSPREAD.
In these parts, the most common fish to smoke are Mullet,Mackeral and Amberjack.Mullet, being the most abundant and cheapest,is also the most smoked fish around.Mainly because they stay lit better than others,Bada bump!
Anyway...I figger I can sell a fillet or two over the weekend and with the leftovers,make a fish spread.
Was wondering if anyone else lives on the Gulf coast,from here to Texas,what wood they use and why.
Also,in these parts, the old Crackers would use Mangrove wood(which is protected now) or citrus wood (mainly Orange or Grapefruit).
But, I'm pretty sure most people nowadays are using oak.Gotta do more studying and find out.
At the time this pic was taken about 10 minutes ago, the tide is coming in.
Very surprised no one is here with their cast nets yet.Theres usually 2-3 guys out there gettin the Mullet when they come through.
I have a recipe for mullet a buddy gave me that his dad used back when ever. I will see if I can get it on here for ya. I smoke amber jack and tuna then mix them 75/25 AJ being the larger. I can post that recipe too, it makes pretty good fish dip (spread). I have tried the mullet only once. It takes practice.
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Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........