I’ve come across your channel and enjoyed watching your videos . I’ve never smoked before( most of the time we salt fish called lakerda) but this year I will attempt to smoke mackerel and bonito which is just in season around the Black Sea and Marmara sea now and I live close to fishing villages to get freshly caught fish . Smoking mackerels shouldn’t be a problem but bonito could be challenge because of the density and thickness of the flesh . Thank you for your great work.
@Coldsmoking
26 күн бұрын
You are most welcome. Thanks for the comment.
@christopherbiegel9553
26 күн бұрын
Another fun video but it hurts my New England heart to see you intentionally throwing away the lobster tamale. Would still eat everything you cooked.
@Coldsmoking
26 күн бұрын
Not my preference to eat that part to be fair, also removing the gut tract with it made things a lot easier.
@steverobbins9080
27 күн бұрын
Interesting cook, as you say it’s not easy on an open fire. Keep the ideas and videos coming it’s nice to see things that take us cooks out of our comfort zones
@Coldsmoking
26 күн бұрын
It never is easy on open fire as no two fires are the same and especially with fish you don't want to overcook it.
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