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Smoked Garfish


Billmack

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We had a garfish session on St Georges Basin recently and I smoked a few in a Traeger smoker, because of the varying thickness they cook differently, the thinner ones are a bit like jerky. 

Rolled with a bottle, back bone removed, in a brine of salt and brown sugar for 3 hours, and in the smoker for 2.5 hours. The other fish in the smoker is a blue nose salmon fillet from the gulf and a fillet of gummy shark, I’ll try anything once 🤔

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Cheers. 

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Butterflying is ok, rolling w the bottle breaks the lateral bones, and they are edible once the backbone is removed. 
Have cooked many ways( as you would know they were popular in restaurants years ago) whole and butterflied in tempura battered or just floured in clarified butter. 
Can cook several ways when you catch lots. 
 

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