Marinate fresh filets (skin on) in 5 parts brown sugar, 1 part salt, and
2 parts orange juice concentrate, for 1 to 2 hours. Any type of Jack fish is excellent.
Wash off the marinade and dry the filets with a paper towel.
Before smoking, liberally spread orange juice concentrate on the flesh side of the fish. This is a very important secret to this recipe!
Smoke on low to medium heat for about 45 minutes per inch thickness or until flaky (like the Captain). For best results, use a water bowl smoker and lots of hard-wood smoke (Mequite, Hickory, Orangewood, Bayberry, Oak, or hard nut shells).
When you have completed the recipe, serve it up with your favorite brands of crackers, beer, wine, and cheese. I like jalapeno jack!
For each 2 cups smoked fish (flaked and loosely packed):|
2 ounces water
1/2 ounce lemon juice
4 tablespoons mayonaise**
1/2 tablespoon yellow mustard
1/2 cup finely chopped onion (Vidalia or other mild kind)
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon beau monde
1/2 tablespoon Paul Prudhomme Cajun fish spice
1/2 tablespoon celantro flakes
1/2 teaspoon rough ground pepper
** For a slightly sweeter taste, use Miracle Whip
Mix the dry and wet stuff in two separate bowls. Mix the dry stuff thoroughly with the flaked fish, then mix in the wet stuff.
Failure to follow directions precisely, or the use of any unauthorized ingredients, will
void all warranties either explicit or implied (Captain Pete ain't responsible).|
This spread is best after being refrigerated overnight. The fish will absorb some of the moisture so you will want to add more water or mayonnaise the next day.