Smoked Marlin
Do you want to know how to smoke marlin? This recipe will give you the super simple steps!
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.