Billmack Posted November 12, 2021 Share Posted November 12, 2021 We had a garfish session on St Georges Basin recently and I smoked a few in a Traeger smoker, because of the varying thickness they cook differently, the thinner ones are a bit like jerky. Rolled with a bottle, back bone removed, in a brine of salt and brown sugar for 3 hours, and in the smoker for 2.5 hours. The other fish in the smoker is a blue nose salmon fillet from the gulf and a fillet of gummy shark, I’ll try anything once 🤔 Cheers. 1 Link to comment Share on other sites More sharing options...
kingie chaser Posted November 12, 2021 Share Posted November 12, 2021 Looks great, how was the Gar with the butterflying?? I think it could well turn to Jerky if left to long. Have you done the Gar while before?? I know they would have a lot of small bones but then so do trout. Link to comment Share on other sites More sharing options...
Billmack Posted November 12, 2021 Author Share Posted November 12, 2021 Butterflying is ok, rolling w the bottle breaks the lateral bones, and they are edible once the backbone is removed. Have cooked many ways( as you would know they were popular in restaurants years ago) whole and butterflied in tempura battered or just floured in clarified butter. Can cook several ways when you catch lots. Link to comment Share on other sites More sharing options...
masterfisho7 Posted April 21, 2022 Share Posted April 21, 2022 I have eaten a lot of smoked fish but never Garfish they look they would be ok Link to comment Share on other sites More sharing options...
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