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Author Topic: Smoked Nairagi  (Read 4481 times)
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Crash
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« on: February 06, 2011, 03:30:20 am »

Tamashiro Market in Kalihi had some nice looking fish this week, so I went and picked up 4lbs of Nairagi (Striped Marlin) to cook.  I was hoping to grill it, but decided to slow smoke it instead.

Here's how it went down.

I got one nice filet (skin on) for about 15 bucks. Smoking deal and super, nice quality.  


Sliced it horizontally into thirds.


Then into strips about 3/4" to 1" wide and about 3-6 inches long.


I then dumped the fish strips into the brine. The brine was simple, 1Qt of H2O, 1/2 C brown sugar, 1/2 C Kosher Salt, 2 TBSP of whole peppercorns and 4 bay leaves.  

I'll brine it for about 6-8 hours and then smoke it at about 200 degrees for 2 hours using 1 fist sized chunk of cherry.

It might suck, but I bet it wont. Wink Smiley


More pictures tomorrow when we get to smoking.

« Last Edit: February 06, 2011, 03:35:58 am by Crash » Logged
Crash
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« Reply #1 on: February 08, 2011, 04:37:24 pm »

This came out well, but I forgot to take pictures.  I meant to brine for 6 hours but over-brined it by an additional 6 hours.  Slightly salty, but very good.  Kids loved it and had it for breakfast today with eggs.
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Lisa_DJ
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WWW
« Reply #2 on: February 09, 2011, 01:35:50 am »

I like it!!  Great for afternoon snack..... hmm what else can I get him to make me?Huh LOL Cheesy
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brandon
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« Reply #3 on: February 09, 2011, 01:50:32 am »

Striped Marlin or Nariagi is a really good fish which can be served with an overnight brine in olive oil and a light sear. Never had it cut in strips and highly cooked but if it was good I might have to try it. 
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Crash
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« Reply #4 on: May 15, 2011, 11:07:58 pm »

We're making this again tonight, but this time we're tweaking it a bit.  We added onions to the brine and only brined for 6 hours this time.  The pellicle set up perfectly on this batch and I think the key was towel drying each pice of fish before resting it in the fridge for 15 hours.

Also added some Pappy's Seafood Rub to about a third of the marlin to see what we can get out of it. 
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