After the boat broke down, we decided to drift with Cigar Minnows off the back of the boat. Ended up catching a King Mackerel and decided to do a catch and cook with the King Mackerel.
Preparation of King Mackerel:
6 cups water
1/2 cup of salt
1 cup brown sugar
2 TBSP Everglades Fish and Chicken seasoning
- fillet the Mackerel to fit on your smoke rack
- in a large bowl, add all ingredients above and stir
- add fish to the mixture
-cover bowl with foil, and refrigerate for 12+ hours
Once the fish has brined for 12+ hours, set smoker to 215 degrees, and cook the Mackerel for 3-5 hours (depending on thickness of your Mackerel fillets)
**You want the fish to reach an internal temperature of 160 degrees and have a nice golden crust on the outside**
Ingredients for the dip:
1 red onion
3 celery stalks
3 cloves of garlic
3 cups of mayonnaise
6 ounces of cream cheese
1 TBSP paprika
1 TBSP onion powder
1 TBSP adobo
Salt and Pepper to taste
Once the fish has completed cooking, shred fish and add to dip mixture. Stir the dip, and refrigerate for an hour to allow the dip to cool. Once the dip has cooled, ENJOY!
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