FISH SMOKING TUTORIAL | Tasty Tailor

[@kevinmain3154]

Here is a tip for you Sammy instead of taking the fillets off. Leave the head on and split the whole fish including the head from the top, cut threw the rib cage but leave the belly as a hinge, open the fish like a book and leave the backbone in place. Take the gut and gills out then. After its smoked, the head and the meat left on the backbone are definitely worth a pick including the belly of the fish and don't forget to give those eye a suck.

[@jamie_d___]

Nice to see an Aussie embracing smoking it’s how we grew up eating fish in New Zealand , but I could never understand why it was not more common here , your process was faultless 👌🏻

[@SammyHitzkeFishing]

Jamie D mate I have no idea! It’s not that much extra effort and the results are out of this world!! Would love a few spotties or a Spanish to smoke up! They will be the next targets

[@johnswinkels4383]

@@SammyHitzkeFishing You want a hint from a dutchman try small eels.

[@GoldCoast85]

Definitely, I missed smokes fish from NZ. Have only seen it in one seafood shop in North Lakes and it smoked makeral in woollies.

[@mattfraser3452]

I sell it to kiwis all the time , think they forgot as well mate .

[@triplejjj1986]

Some of the best eating fish ive tasted. Good job Sammy champ.

[@TheAlastairBrown]

Beautiful fish row - the big orange bits in the gut. Can be smoked also, a lot of people consider that the best part! They cook up like little sausages.

[@SammyHitzkeFishing]

Yeah I have heard it's good, I haven't tried it yet though. will have to give it a crack next time!

[@shanehunt4661]

Nothing like some butter fryed fish row, so good.

[@BTee1980]

Golf bars

[@nivennaidoo9608]

Awesome stuff... In south Africa.... We fry them or make a curry.... We even use the head... Extremely tasty.... Amazing channel... Take care

[@mallo_man95]

that looks bloody beautiful mate!

[@johnswinkels4383]

Well done mate I have been using banksia cones for over twenty years, If it is ever going to go wrong it will be from over salting I have done it once. I dont do a brine I salt and sugar leave in the fridge for six hrs then rinse off and dry. I was taught to make a mix of molasses and brown sugar paint and back in the fridge, I now use maple syrup. and then cold smoke.

[@jonnywaselectric]

I love smoking tailor, I leave scales on and fillet, dust with salt and cracked pepper, a good layer of brown sugar, sit in the fridge for an hour, then hot smoke them for 40 minutes in a box smoker, bloody delicious. The only thing I think you could have done better, smoke the roe too next time, that is the good stuff.

[@SammyHitzkeFishing]

jonnywaselectric yeah I haven’t tried the roe to be honest. My old man would go nuts for it but I haven’t taken the leap of faith yet. Have you smoked mackerel or any other fish yet?

[@jonnywaselectric]

@@SammyHitzkeFishing I've smoked prawns, bream, mullet, tailor, aussie salmon. Prawns are good but I should have peeled them first as the shell is a bastard to get off afterwards. I will eat anything so I'd definitely smoke any fish, oily fish are by far the best to do. Mullet, salmon and tailor hands down are the best fish to smoke. Have a crack at doing the roe, don't worry about brining it just dust it with a little salt and pepper and chuck it in.

[@ocean2earthfishing]

maple syrup goes well in the brine 👌🏻Goes well with big Spanish mackerel 😀

[@SammyHitzkeFishing]

Tommy’s fishing Willis I’m hanging out to try mackerel actually! Need to put one in the boat first I think! Funny you should mention it. The little fish pieces I had on the alfoil when I put the first tray of fish in was maple glazed tailor. Not too shabby at all, but I need to fine tune my recipe a bit!

[@ocean2earthfishing]

Sammy Hitzke Fishing the mackerel season is starting to fire 🔥 up here in Bundaberg 😀 hopefully you’ll start getting numbers down your way soon 👌🏻

[@SammyHitzkeFishing]

I hope so, been slim pickings laterly!

[@triplejjj1986]

Also i find throwing my fillets in a brine inside of a ziplock sandwich bag with the air pushed out coats the fish really well.

[@fat_head_Carl]

Uses less brine too

[@lukececcato4308]

Looks delicious! Will be interesting to see how different other species taste??

[@SammyHitzkeFishing]

Luke Ceccato we need to do a spottie run. Or maybe chuck a couple of bass on 😂😂

[@lukececcato4308]

@@SammyHitzkeFishing I will let you taste test the bass and then eat all of it. I will stick to the spotties haha

[@HWW147]

Thanks for another great video I think that people wash their tailor after caught with fresh water That to me kills them Only salt water wash Have you tried to smoke tailor row it comes up a treat .

[@JohnSmith-wq8jn]

I smoked a batch of tailor the same way but it's just white do you add anything to get it that colour? I pull mine out at 65c maybe I should smoke longer?

[@TheClaudos]

Awesome tutorial. Thanks heaps for sharing. Really enjoyed it.

[@kelly916]

This bloke making me want to try one again just incase 😂

[@Nick-qj4gy]

Are they normally in full roe at this time of year? I have got them at this time of year at wooyung but only just legal choppers.

[@SammyHitzkeFishing]

Nick Cuskelly hey mate, yeah I thought that was a bit unusual as well. I was under the impression they only spawned in the winter months. But I guess that’s not the case!

[@antw289]

Great video! Did the fish go dry after 4 hours in the hot smoker, or did it stay moist and tender?

[@collieyak971]

Great to see how this is done, I am keen to give it a bash, cheers 👍

[@ayeshaPH]

So Applewood is the best for fish? Need some feedback as would love to see what people use. I was told that Hickory tase the best. But I just bought a smoker so. Im a newbee at this. Great video.

[@wade76ws]

How do you go about storing the fish once smoked and how long does it keep for, looked amazing might try this with some mackerel.

[@SammyHitzkeFishing]

wade76ws mate it actually stores really well. I cyrovac it up in fillet servings. They will keep like that in the fridge for a couple of weeks, or you can freeze it no worries at all. Mackerel is epic!

[@beyonecloseddoors]

@@SammyHitzkeFishing yeah I smoked heaps of spotted mackerel using your recipe and it was awesome!

[@SammyHitzkeFishing]

William Oltersdorf awesome mate!

[@ajlongworth69]

G'day mate with leaving the scales on do they just go crispy or do you remove the skin after smoking cheers

[@exhamakanoa7932]

Awesome Bro..Yeeeeaaaa

[@connardoman9956]

Mouth watering for sure mate!!

[@toko631]

You left out the row thats so tasty if you smoke it but yeah good brine i just throw it all on the fish and smoke it straight away, split the fish in half,but yours look tasty good one cheers mate

[@JohnSmith-wq8jn]

I smoked a batch of tailor the same way but it's just white do you add anything to get it that colour

[@davidthelan7238]

Mate you left one of the tastiest bits there in the Row. They smoke up a treat as well so try this matey

[@SammyHitzkeFishing]

never tried that one. will have to give it a crack!

[@bradcolley2391]

good fillet job, but you missed the cheeks! The bigger fish have a great little bit of meat in the cheek you can easily cut out

[@lentman]

Thanks mate, good vid.

[@SammyHitzkeFishing]

cheers!

[@davidthelan9304]

Hey matey. I know this is an old Video but You should try scaling the fish as the skin is super tasty when smoked as well. After smoking it trying removing the fish and dehydrating the skin as well to make smoked fish skin crisps. You never know it might be a sensation

[@atmm89]

Sammy, have you tried smoking the fish roes, they are a treat man

[@lauribrown7407]

Damn that looks so tasty!

[@SammyHitzkeFishing]

Lauri Brown it tastes even better than it looks!! Sooo good!

[@selwynnewson851]

I'm coming to your place I just live up the road great video

[@WEEKENDSOUTDOORS]

Looks the goods 👍

[@SammyHitzkeFishing]

WEEKENDS OUTDOORS cheers brother 🍻🍻

[@jaykennedy8306]

Awesome info, you're a legend.

[@SammyHitzkeFishing]

No worries, cheers mate!

[@kizzyaggots1]

Good Video mate.

[@matthewceccato3676]

Jeez that bbq has seen better days

[@SammyHitzkeFishing]

Matthew Ceccato so’s your collarbone...

[@matthewceccato3676]

Sammy Hitzke Fishing well done

[@readyfor100]

Any reason that leave scale on?

[@geoffjones1209]

Nice Bud, I have never brined my fillets, def something I should be doing, try Dart in ya smoker too Bud, I farkin love it

[@SammyHitzkeFishing]

yeha mate brine makes a big difference! I'm keen to try the dart now!

[@jenniefyson4553]

Dart? What’s that?

[@jordangarnsworthy616]

I know where I’m sending my choppers this winter!

[@SammyHitzkeFishing]

Jordan Garnsworthy yeahhhh, catch and release is going to be difficult

[@readyfor100]

I heard tailor don't freeze well..are they freeze well after smoke?

[@wombievg568]

Sorry guys new to smoking fish here. Why do we keep the scales on? Do we eat the skin with the scales. Tried googling this but still can't find a clear answer

[@elliehw3]

Can u upload the tailor catching vid

[@SammyHitzkeFishing]

Sam Goulder’s fishing hey mate, I didn’t film the tailor unfortunately. Trying to keep the spot a bit more secret 👍

[@ajlongworth69]

What happens to the scales Sammy

[@davesilvia9711]

Bluefish, best smokin.

[@theskyisblue8979]

I reckon your channels gonna take off soon.

[@SammyHitzkeFishing]

Cheers mate!

[@johno6861]

Are those metric cups?

[@SammyHitzkeFishing]

John O certainly are mate 👍

[@westsidefishing3008]

I enjoy your cowboy hat

[@SammyHitzkeFishing]

Westside Fishing 😂😂😂 I’ll let you wear it one time if you want 😘😘😍

[@jdavi-uu1yl]

Did you just eat that fish with the scales on?

[@SammyHitzkeFishing]

Nah mate, you peel the skin off

[@drewby9672]

Where’d you get the tailor Sammy 😜

[@SammyHitzkeFishing]

Drew Trebzy hahah ummmmmm on that beach... you know the one with the gutter next to those ghost crab holes 😉😉

[@drewby9672]

Hahaha sweet might try there tomorrow... Another great video mate!! 👍

[@SammyHitzkeFishing]

Hahaha cheers mate! Appreciate it! Good luck on the choppers!

[@drewby9672]

It was worth a try.. 😂 thanks mate

[@tobyblackintosh4160]

Where the tailor on lures or bait?

[@SammyHitzkeFishing]

Finesse Fishing caught them all on lures mate. Stick baits and slugs 🤘🤘🤘

[@darrenegginton9842]

What about the scales

[@pistolpeds]

You forgot to bleed them. Maybe that's why some say they have a strong taste. Small tailor are called "choppers" . Tailor this size are just called tailor.

[@SammyHitzkeFishing]

pistolpeds they are all bled mate, I bleed every single fish that I eat. I just don’t cut their throat. No blood in the throat, it’s all behind the gills 👍

[@Shanzo04]

Lol

[@GTBUSTER]

Looks sorta yum Sam but not my cup of tea

[@SammyHitzkeFishing]

GTBUSTER Jones let me make a believer out of you! You keen to give it a try some time?

[@jonnywaselectric]

Buster it is as good as smoked salmon you get in the packet that costs $50+ per kilo

[@SammyHitzkeFishing]

Yeah it’s bloody dear in the shops. The savings are there for the taking!

[@johnswinkels4383]

Shit are you going to discard the egg roe. I hot smoke the roe might try cold smoke next.

[@thenateyoulove]

Why all that sugar?

[@mattfraser3452]

No scales ! no water , no fridge , no heat , split bones in , 2 hr in sugar salt , 8 hr smoke , banksia nuts 👍 , 16 beers , bingo . Did you chuck the roe out 😳

[@garrylunn1976]

You didn’t bleed the Tailor, big no no

[@SammyHitzkeFishing]

Garry Lunn Very little blood on those fillets for an unbled fish wouldn’t you say Garry? I also detail exactly how I kill and bleed the fish during the video 😂😂😂 did you even watch it before you commented??

[@Shanzo04]

Lol didn't you watch properly

[@faruqali869]

That’s a blue fish

[@GoldCoast85]

Bloody beautiful