After many hours of cutting, brining, soaking, and smoking here is the finished product. Not sure how big the marlin was but we ended up with 130lbs of finished smoked meat. Now i just have to figure out how to get the smoke smell out of my clothes and hair
Ahi shoyu poke, spicy Ahi poke, Ahi sashimi, blackend Ahi / secret sauces, Ahi katsu rolls, maki sushi style. All made by one fat chef, Hwncatcherman Quote of the day, "fishing is for guys that don't catch" that's why I go catching!
If you don't mind sharing...how you guys get the marlin to look so nice? My friend was experimenting and the meat turned out looking like he dipped it pancake mix and it hardened. Tasted good, just not so aesthetically pleasing.