sweresy

nice post

Truthfully smoking fish isn't hard at all. Its an easy way to prepare oily fish and the results are outstanding. You really just need a half decent smoker and it will last for years.. On toast with mayo or in fish cakes the next day... Bloody tops.

http://eatmypix.wordpress.com/2013/06/12/hot-smokin/
/>http://eatmypix.wordpress.com/2014/04/27/the-joys-of-smoking/

and unrelated to fish .....
/>http://eatmypix.wordpress.com/2014/05/30/americana-low-n-slow-a-view-from-the-pit/

pm me if you need any more advice. cheers Sweresy

Praise the 'thrax

wish i'd seen this before my 'malfunction'. great post!!!

i got to start robbing more banks ;(

no comment

not trying to hijack your post Mark but a couple of pics

very hot bbq

pre-cooking sea salt, thyme and olive oil

great read, cheers for the effort. I would add that they hit the BBQ very, very well. There is a 'bleed-out' point around the wrist of the tail and under the pectoral fin that will increase their table quality. Eaten raw is very nice too. I will also say that one single fish is a massive amount of actual food so unless you have a family of 20+ one tuna will do the trick nicely.

thanks Mark !