Smoking some goodies from the sea of AK

I soaked them in brine overnight and spiced them with Luzianne Cajun seasoning. The smoker is set at 160F.

After an hour, looking good.

It is glazed with honey, maple syrup, and Bourbon.

I sauteed halibut cheeks in olive oil, butter, fresh garlic, and red pepper flakes and spiced them with Celtic salt and fresh ground black pepper.

Paired with Sauvignon Blanc.

, now I'm wondering what beer it will be paired with.

Did you brine them, Ed?

FireFlyFishing said:

Did you brine them, Ed?

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Yep, overnight!

FEENIX said:

Yep, overnight!

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Excellent!

I smoke fish all winter when I haul in a load from ice fishing.

I smoke trout all the time and recently tried dorado - wow, that was good. I go every year with a guy who knows how to catch big ones; here is one of six I caught in June; four of the six were this big.

As someone who's made a goodly portion of his lifes income harvesting those species.... thanks for buying them.

LRNut said:

I smoke trout all the time and recently tried dorado - wow, that was good. I go every year with a guy who knows how to catch big ones; here is one of six I caught in June; four of the six were this big.

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That is a nice one

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