Yesterday after finishing errands in town I was comming across the 3 mile bridge and noticed the water was calm and beautyful. All chores were cancelled and a fish day was declared. I dropped power pole on one of my favorate grass flats in 2 feet of water and started flyfishing. Second or third cast was a nice Pompano. Dinner fish! Few casts later I had a nice redfish chasing my fly, I paused the strip long enough for the fish to grab the fly and line was chugging away! Lucky for that redfish I already had dinner. Next few casts hooked a smoker Spanish Mackerel! Line was screaming away on that one! Well I’ve been wantin’ a mack since Henrik posted up his smoked mackerel so a few macks went home with me.
So to make a long story longer....
Filleted the mack skin side on, dry brined and smoked in the pellet pooper for about 2 hours at 225. I did not season it cause I wanted to taste the fish and get a feel for the texture. It came out moist and tasty, good enough to want to do it again and add some flavor next time. We ate one fillet and the second one will go into mack dip tomorrow.
The pompano was gutted, scored, marinated with fresh ginger and soy, cooked whole on the gasser.
Well, I’m outa fish now, guess I’ll have to go again tomorrow!
So to make a long story longer....
Filleted the mack skin side on, dry brined and smoked in the pellet pooper for about 2 hours at 225. I did not season it cause I wanted to taste the fish and get a feel for the texture. It came out moist and tasty, good enough to want to do it again and add some flavor next time. We ate one fillet and the second one will go into mack dip tomorrow.
The pompano was gutted, scored, marinated with fresh ginger and soy, cooked whole on the gasser.
Well, I’m outa fish now, guess I’ll have to go again tomorrow!
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