How to Make Smoked Marlin (Smoke Your Own Catch at Home!)

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Are you looking for a delicious recipe for smoked marlin? Smoking marlin is super simple, and the fish always comes out tender, moist, and flavorful. Some people say it tastes like tuna but with a strong flavor.

This recipe is simple, but there are quite a few steps since we are brining the fish first. But if you follow the steps, this recipe will be a breeze.

What You Need

Marlin

Brine Ingredients

Smoker or Grill

Fruitwood

Charcoal

Note: If you don’t have a smoker, you can use cedar planks for whitefish or a pellet grill. It gives fish a smoky flavor in under 10 minutes.

How to Smoke a Marlin at Home

Below is my eight-step process for smoking marlin.

Step 1 – Create Your Brine

Combine the brine ingredients in a bowl and allow it to sit while you prepare the meat.

Brine Ingredients

You need these brine ingredients to prepare marlin.

  • 3/4 gallons of water 
  • Kosher salt- 1/4 cup
  • whole peppercorns- 1 tbsp
  • Garlic- minced. One clove.
  • 5 pieces of bay leaves.
  • Apple juice- 2 cups
  • Soy sauce- 1 cup
  • Brown sugar -3/4 cup
  • A few zip-lock bags
  • A Cutting board with a knife and serving tray.

Step 2 – Fillet

if you purchased a whole fish, file the fish into four steaks and leave the skin on.

Step 3 – Brine

Place the fish in a 1-gallon zipper-lock bag. Add 1-2 cups of the brine mixture to the bag. Seal the brine bags and store them in the refrigerator. Allow 8-12 hours for the fish to brine. Set this bag aside for your next steps.

Step 4 – Prep Your Smoker

Preheat your smoker to 225°F and [pick the wood type you’ll use.

Step 5 – Dry The Fish

Now it’s time to take the marlin out for the fridge and zipper packs. Pat dry the marlin with paper towels to remove the brine. Drying off the brine allows the smoke to draw into the fish.

Step 7 – Smoke The Fish

Place the fish on the smoker. It usually takes 2 – 4 hours for the fish to reach an internal temperature of 140°F. Once it reaches 140°F, remove it from the smoker and serve immediately.

What Temperature Should You Smoke Marlin Too?

The marlin will be ready when they reach an internal temperature of 140°F.

How Long To Smoke Marlin In a Smoker

You want to smoke the fish for at least 2 hours and up to 7. Low and slow for longer is better; the lower the temperature, the longer you can smoke it.

How Long Does It Last?

When stored properly, smoked marlin can last for approximately three days in the refrigerator. It is important to keep the smoked marlin tightly wrapped in plastic wrap or stored in an airtight container to prevent it from drying out or absorbing odors from other foods.

Additionally, placing it in the coldest part of the refrigerator, usually the back, will help maintain its freshness. If you want to extend its shelf life, freezing is a viable option. Smoked marlin can be frozen for up to 2 to 3 months. However, it’s worth noting that the texture and flavor may slightly change after freezing and thawing.

smoked marlin

Smoked Marlin

Charlie
Do you want to know how to smoke marlin? This recipe will give you the super simple steps!
5 from 3 votes
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Course Appetizer, main, Main Course
Cuisine Barbecue, seafood
Servings 4 servings
Calories 253 kcal

Equipment

  • Smoker

Ingredients
  

  • 3/4 gallons of water
  • 1/4 cup Kosher salt
  • 1 tbsp whole peppercorns
  • 1 clove Garlic- minced
  • 5 pieces of bay leaves.
  • 2 cups Apple juice
  • 1 cup Soy sauce
  • 3/4 cup Brown sugar

Instructions
 

  • Combine the brine ingredients in a bowl and allow it to sit while you prepare the meat.
  • if you purchased a whole fish, file the fish into four steaks and leave the skin on.
  • Place the fish in a 1-gallon zipper-lock bag. Add 1-2 cups of the brine mixture to the bag. Seal the brine bags and store them in the refrigerator. Allow 8-12 hours for the fish to brine. Set this bag aside for your next steps.
  • Preheat your smoker to 225°F and pick the wood type you’ll use.
  • Now it’s time to take the marlin out for the fridge and zipper packs. Pat dry the marlin with paper towels to remove the brine. Drying off the brine allows the smoke to draw into the fish.
  • Now it’s time to take the marlin out for the fridge and zipper packs. Pat dry the marlin with paper towels to remove the brine. Drying off the brine allows the smoke to draw into the fish.
  • Place the fish on the smoker. It usually takes 2 – 4 hours for the fish to reach an internal temperature of 140°F. Once it reaches 140°F, remove it from the smoker and serve immediately.
Keyword marlin, seafood, Smoked Fish

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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3 thoughts on “How to Make Smoked Marlin (Smoke Your Own Catch at Home!)”

    1. 5 stars
      Hiya Daniel!
      For the brine I would suggest using 3/4 Cup of Brown Sugar & 1/4 Cup of Kosher Salt just updated the post to reflect this, thanks for letting me know and let me know how the fish come out 🙂

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