Stands & Carts Ideal For Fishing Kayaks
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LIP GRIPPER
GOOD FOR YOUR HEALTH.
PHOTO: VIRGINIA MARSHALL MACKEREL— SMOKING
7 Cart Options
[FISH FOOD]
YOU MUST BE SMOKING MACKEREL!
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6-3-13.indd 1 6/3/13 5:29 PM B
INGREDIENTS: 2 pounds of mackerel fillets, skin on
BRINE:
8 cups water (spring or bottled water is best, avoid chlorine-treated tap water) 1 cup salt
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1/2 cup brown sugar 2 1/2 tablespoons lemon juice 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 tablespoon allspice 1 teaspoon pepper
SUPPLIES:
2 foil pans, 9 by 9 inches A few handfuls of fragrant wood chips, such as cherry or apple
Mix the ingredients for the brine in a glass or plastic dish. Rinse the fil- lets and place in the brine, then store the dish in the refrigerator for 15 minutes per each half-inch of thickness. Remove from the brine and let the fillets air dry on a towel for half an hour before smoking. Before firing up the grill, remove one of the grates. Half fill one of the foil pans with wood chips and place directly on the flavor bar. Fill the other pan with water and place on the far side of the BBQ. Lightly oil the top warming rack and lay the fillets skin side down over the water. For the first two hours, keep the temperature inside the grill under
150 degrees Fahrenheit. Then increase to 200 degrees for the last hour. Make sure the inside temperature of the fish reaches at least 165 degrees Fahrenheit. Depending on your setup, and the thickness of the fillets, it may take a little practice to achieve smoking perfection.
www.Bassyaks.com • (860) 848-4799 46 …KAYAK ANGLER SUMMER/FALL 2013
THIS SIMPLE DISH ONLY TASTES FANCY BY VINCE PAQUOT
efore the invention of the refrigerator, cold smoking was a way to preserve meat for weeks, even months. Today, most people smoke fish because it tastes good. While traditional smoking techniques can take several days of precarious preparation, modern hot smoking only requires a few hours and a common gas grill. For an easy, low-cost way to smoke fish, try this flavorful recipe.
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