Peter Nelson Posted May 3, 2018 Share Posted May 3, 2018 Went out early this morning at Port Stephens for a quick bottom bash as I had some appointments this afternoon. Weather was ok with sight breeze from the north west. Found a few fish and left them biting as I had to get home . Got a couple of Trag, Perlies, small snapper and bonito. Found skinning the Trag a bit difficult as its so soft. Worked out my technique by the time I did the last one. Photos of fish and smoked bonito i did up yesterday. 7 Link to comment Share on other sites More sharing options...
PaddyT Posted May 3, 2018 Share Posted May 3, 2018 Looks good- let your fish firm up on ice or in the fridge before skinning- helps a lot- and different species take different amounts of time to hit rigor mortis. 2 Link to comment Share on other sites More sharing options...
Rah Posted May 3, 2018 Share Posted May 3, 2018 Nice feed there mate. Link to comment Share on other sites More sharing options...
Berleyguts Posted May 3, 2018 Share Posted May 3, 2018 Nice feed, Peter. How’d you smoke the bonito? What kind of smoker do you have? Link to comment Share on other sites More sharing options...
Peter Nelson Posted May 3, 2018 Author Share Posted May 3, 2018 (edited) 1 hour ago, Berleyguts said: Nice feed, Peter. How’d you smoke the bonito? What kind of smoker do you have? I’ve got a charmate soaked it it a brine solution(salt, brown sugar and water) for about 6hrs. Not sure how long I should do this step for as everything I read says something different. just used heat beads and threw some wet hickory chips in at the start. i think it was in there for 1.5 - 2hrs and was still moist inside. Once it cooled down it firmed up more. Kids love it which means I need to do double the amount next time. Im going to mix a bit up make a smoked fish dip. Edited May 3, 2018 by Peter Nelson Wrong word used 2 Link to comment Share on other sites More sharing options...
Berleyguts Posted May 3, 2018 Share Posted May 3, 2018 24 minutes ago, Peter Nelson said: I’ve got a charmate soaked it it a brine solution(salt, brown sugar and water) for about 6hrs. Not sure how long I should do this step for as everything I read says something different. just used heat beads and threw some wet hickory chips in at the start. i think it was in there for 1.5 - 2hrs and was still moist inside. Once it cooled down it firmed up more. Kids love it which means I need to do double the amount next time. Im going to mix a bit up make a smoked fish dip. Sounds great. I’ll try it in the Chargriller with the offset smoker box. I’ve had it as a dip before. Yummo! Link to comment Share on other sites More sharing options...
Scratchie Posted May 3, 2018 Share Posted May 3, 2018 Nice work Pete! The conditions looked great yesterday and you came home with a ripper feed there! No hook incidents! Great morning cheers scratchie!!! Link to comment Share on other sites More sharing options...
rickmarlin62 Posted May 3, 2018 Share Posted May 3, 2018 Nice size trag pete good feed sounds like a fun day..rick Link to comment Share on other sites More sharing options...
Peter Nelson Posted May 3, 2018 Author Share Posted May 3, 2018 Yeah great conditions , a little bit windy first thing and I thought here we go it's going to blow hard again but it got better. Kept my hands well clear of the lure this time Link to comment Share on other sites More sharing options...
Peter Nelson Posted May 3, 2018 Author Share Posted May 3, 2018 2 minutes ago, rickmarlin62 said: Nice size trag pete good feed sounds like a fun day..rick Yeah good day Rick, shame I had to leave early, oh well save a few for next trip Link to comment Share on other sites More sharing options...
PaddyT Posted May 3, 2018 Share Posted May 3, 2018 Hi Peter, just noticed you said youve got a charmate- thinking of getting one- can you get a "cold" smoke on the fish or is it still a hot smoke? Link to comment Share on other sites More sharing options...
Peter Nelson Posted May 3, 2018 Author Share Posted May 3, 2018 11 minutes ago, PaddyT said: Hi Peter, just noticed you said youve got a charmate- thinking of getting one- can you get a "cold" smoke on the fish or is it still a hot smoke? Still a hot smoke I guess due to the food being directly above the heat source, there are 2 heights which you can smoke at. I used to have a smaller rectangular one years ago and that smoked very quick compared to this one. I guess you could limit the amount of heat beads or charcoal to reduce the heat to get more of a cold smoke. Link to comment Share on other sites More sharing options...
PaddyT Posted May 5, 2018 Share Posted May 5, 2018 Cheers for that Link to comment Share on other sites More sharing options...
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