SaltyCajun.com

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)
-   The Roux (Cooking/BBQ/Recipes) (http://www.saltycajun.com/forum/forumdisplay.php?f=17)
-   -   Smoked Garfish? (http://www.saltycajun.com/forum/showthread.php?t=38196)

Hebert 11-11-2012 09:13 AM

Smoked Garfish?
 
anyone ever smoked garfish? i'm looking for a local fish that i can use to make some smoked fish dip with....when i was in florida i used spanish macks and kingfish and they were awesome smoked due to the oil content in them.....any other La. fish that is good smoked?

budndawn 11-11-2012 09:27 AM

Garfish is a good fish for smoking

Montauk17 11-11-2012 09:58 AM

Redfish makes a killer smoked fish dip

P&Pguide 11-11-2012 10:30 AM

How about a fish dip recipe?

Montauk17 11-11-2012 10:48 AM

Smoked Redfish Dip:
coarsely chopped meat of 2 smoked Filets on the half shell (skin on) from a 20-24" redfish
8oz. creole cream cheese (you can use philly in place of creole)
8 oz. Real mayo
1 tsp. minced garlic
1 small onion finely diced
2 TBSP butter
1 tsp. Lee and Perrin's Worcestershire sauce
1 tsp freshly squeezed lemon juice
20 drops lemon crab boil
6 green onion tops (green) finely sliced
dash of dried thyme
dash of Louisiana Hot Sauce
1 TBSP Steene's pure cane syrup

To cook:

Blackened Redfish seasoning:
1 TBSP paprika
2 tsp. Salt
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 TBSP granulated garlic
1/2 tsp. dried oregano
1/2 tsp. dried thyme

Heat smoker up to 200~225. Season redfish on the half-shell (skin on) liberally with blackening seasoning and place skin down on grill. Heavy smoke fish for 1 hour with wood chips of choice. (I like pecan or mesquite.)
when fish is done, remove meat from skin carefully and scrape dark meat off, coarse chop white meat and set aside.
in a skillet, melt butter over med. heat and saute onions, garlic, and green onions until onions are translucent and wilted..5-7 min. Remove from heat and transfer to a med. stainless steel bowl. let cool slightly, then fold in cold cream cheese and allow to melt, fold in mayo and them all remaining seasonings. lastly, fold in fish. check for seasoning and add more blackening seasoning if needed... this dip should be served warm with either crackers or french toast croutons...enjoy! Great for parties and football games...

swamp snorkler 11-12-2012 03:08 AM

I'll have to try that.

As far as maceral, if you have look there for it. The one by by house has it.

Hebert 11-14-2012 09:38 PM

Ok great...gonna try some garfish and redfish ....

swamp snorkler 11-26-2012 12:19 PM

Quote:

Originally Posted by swamp snorkler (Post 516227)
I'll have to try that.

As far as Mackeral, if you have an oriental market look there for it. The one by by house has it.


fixed this and I'll add this

I had some yesterday tailgating for the Saints game...... It was pretty legit!

bjhooper82 11-26-2012 02:11 PM

Best thing you can do for garfish is kill them and throw them nasty things back in the water!!

Montauk17 11-26-2012 02:25 PM

Quote:

Originally Posted by bjhooper82 (Post 521470)
Best thing you can do for garfish is kill them and throw them nasty things back in the water!!

You don't know what your missing....good tasting white meat. Gotta know how to cook em and eat em fresh


All times are GMT -5. The time now is 01:26 AM.

Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted