2hrs at 180. Phenomal result. Dry brined in sea salt, brown sugar, and spices.
by Main-Support-2338
11 Comments
justanoldfucker
Fuuuuck! I can smell it from here.
AntBot27
Are bonito big fish?
Acrobatic-Ad7870
Was offshore fishing in NJ yesterday, they were everywhere! We landed two yellowfin though so no complaints here. I do wanna try this! Looks awesome!
Patient-Rain-4914
If only crab had legs, I bet they would look like this
hairyasshydra
Dam that looks great, not a huge fan of Bonito usually but this looks really delicious.
Federal_Net6353
Looks super good texture reminds by look to smoked sturgeon here in quebec! Looks tasty man
One-Dot4082
Looks great!! I do 50/50 kosher salt to brown sugar, in water for 8 to twelve hours, then I rinse and pat dry and put in fridge on a raised rack for 6 to 24 hours to develop a pellicle, important!!. Helps smoke adhere to the fish. .Tastes like candy!!
akaobama
If you dry and shave this would it be considered katsuobushi?
11 Comments
Fuuuuck! I can smell it from here.
Are bonito big fish?
Was offshore fishing in NJ yesterday, they were everywhere! We landed two yellowfin though so no complaints here. I do wanna try this! Looks awesome!
If only crab had legs, I bet they would look like this
Dam that looks great, not a huge fan of Bonito usually but this looks really delicious.
Looks super good texture reminds by look to smoked sturgeon here in quebec! Looks tasty man
Looks great!! I do 50/50 kosher salt to brown sugar, in water for 8 to twelve hours, then I rinse and pat dry and put in fridge on a raised rack for 6 to 24 hours to develop a pellicle, important!!. Helps smoke adhere to the fish. .Tastes like candy!!
If you dry and shave this would it be considered katsuobushi?
those look great.
That looks great!
Very Bonita