I like my smoked salmon to be more about the moist fresh flavor over the dryer cured style and it’s a lot easier.
Simple rub… – sea salt – lots of fresh ground pepper and garlic (was a little to heavy on it this time).
I like to put rub on the fish about an 1-2 hours before cooking.
Mahi-mahi was brined in a simple teriyaki sauce. I find it best to brine in a zip-lock back (if you have one large enough). Since our fish is fresh, I try not to mask the flavors, and only brine for 3 hours tops.
I pull the fish out of the refrigerator 30 minutes before cooking. Other people recommend pulling it out sooner, but I lean more to food safety. Bring the fish down to room temperature and allow for drying the excess moisture off the fish. Smoke between 150 to 160 degrees F until the thickest part of the fish registers 140 degrees on your digital thermometer. Pull the fish out to rest and will continue to cook to around 145 F. (safe fish temp).
I used the Riesto Digital BBQ Meat Thermometer and Timer. It comes with and extra stainless steel prob. I keep one for the smoker and one for my BBQ. The large touch screen and custom option makes this product a win. You can pick one up on Amazon here: http://www.amazon.com/dp/B01EGCKTCG?tag=dailydeal0c6-20
I received this product at a reduced cost in exchange for a review. All opinions are my own. #Riesto #Review