Howdy fishmut glad to hear your smoking was a success. I don't normally leave my fish in the brine all night sometimes they can come out a bit salty, but them ludric are a chunky fish thats probably why they brined so well plus my brine solution isn't to salty, again i'me so glad you enjoyed them. Well done catching Ludric in our state they are not caught often, I've only ever seen 2 caught lovely looking fish. there is another fish called a Zebra fish that looks very similar. Good on you mate.

David Sheldon Fishing thanks David, I catch the ludric at Nelson bay in NSW here on the Marina wall from July to August I believe they come in till September then head back out to ocean waters but I think you may be still get them around the rocky areas. I go there to visit every year on holidays and love these fish , they taste awesome smoked, loved your video thank you for sharing mate . Keep your videos coming I quite enjoy them . Cheers 👍

Nelson bay break wall ludric from stick fishy fishin you tube videos , hope this alright to share on catching ludric for those that might be interested in ludric. kzfaq.info/get/bejne/qbOWdsKnupuUhJs.html

Gday @@fishmutsorry late reply on your message I just accidentally found it youtube didn't notify me you had sent one. No worries sharing the message. Sticky fishy fishin is a good watch thanks for sharing mate.

My pleasure Alan, enjoy.

Thank you Tim, nice to hear you enjoy my videos mate. David

Thank you hapBarracudA. Thats nice.

Thanks Peter. Your way sounds nice too.Smoked chicken I've been planning to do some of that for a while now, I've tried other peoples before and it is so yummy. cheers to you

Glad to hear Phil thanks mate. Tight lines!

Thank you Claudia, glad you enjoyed it.

Hi Frank, good to hear from you again, those are kind words mate thank you, it would be nice, but I will keep on slowly uploading nevertheless. Thanks again Frank........David

Thank you Caleb. Much appreciated mate.

Thank you very much.

Hi mate, thanks for you comment much appreciated and yes the garlic LoL. happy to hear you are enjoying my videos.

Thank you and enjoy. Go easy on the chilli unless you like it HOT.

Thanks Henderson homestead. Have never tried cold smoking it is the best way cures the food for a long time, good to hang onto your dads recipe.Mate that bacon sounds delicious especially your own raised pigs if you did do a youtube on that it would be awesome.Thanks for you comment Craig.

G'day Mossy thanks for your comment and watching mate, yes there is quite a tribe but most didn't see any of this smoked Tommy it was that nice my son and I ate it all over 4 days Whoops. Hope your enjoying the channel. Cheers David.

Glad to hear you enjoyed your smoked salmon Troy it does get quite Moorish. Thankyou for letting me know.

Gday Jo Bloggs, and thank you for commenting. Yes they say let your fish dry and go a bit sticky so the smoke sticks better yummy smoked trout. that Aldi smoker sounds good ill check it out. Mate I've tried Apple smoked fish very nice, but you saying about the bacon and dripping its fat over the chicken I have never tried, you have made me salivate and excited to try. Thank you for that it sounds delicious.

That garlic sure came out fast haha. I now have a pair of them long handled snips they are much better for the fingers.

Have a go Cliff its fun especially the eating part, they taste good on the day but even better the next. The lightly chilli and garlic was the best. Your missus might end up in the shed to. theres one problem it doesn't last long in the fridge because it gets eaten to quick. All the best mate.

:) hahaha "David told me" too

Thanks for the tip Iusan I will do that next time and thank you for watching and commenting mate.

G'day Jason yes you are right. I will get some more flossy salt now you have put me back on track. A long time ago before you needed a licence to sell beach worms I use to get flossy salt off my local butcher to brine my worms. Thanks for your comment Jason.

Hi Gregory. Thank you for sharing how you mother made up her brining solution it sounds good especially using a brine pump for her ham, sounds like she really new what she was doing. I have heard about soaking the wood chips in some red wine, now you have mentioned it I shall try it for sure. Cheers David

@@davidsheldonfishing9726even apple juice works or leftover white wine. We grew up on a dairy farm in northern NSW. So Mum was amazing making butter cheese and corning meat and even tounges.

Thank you again Gregory. Apple tree wood chips are one of my favourites, I have never thought of soaking chips in apple juice that sounds very good. Sounds like your Mum has cooked and made some pretty yummy things over time.

Sounds yummy Michael well worth a try, I have tryed maple syrup that turned out ok. Thanks for sharing your technique mate, my son inlaw would enjoy the peppercorn flavour.....Cheers David

Thanks Vincent

Thanks for the tip John, I didn't notice that before. It is loud thank you for letting me know. Thanks for you comment and watching......David

Good on you mate. there are so many ways to brine your fish, this way works well for me. the chilli and garlic was so good, so many flavours out there to try don't go overboard though. It tastes good the same day but always tastes better after sitting in the fridge for 24 hours. Put it in a Tupperware container. All the best and tight lines.

@@davidsheldonfishing9726 sounds great, thanks!!

Hi Trin thanks mate. yes I offer my tips for free. Donations of 5000 dollars will be accepted......LoL

Gday I couldn't believe how long them tommies didn't last they were so good. Think I will invest in some longer tongs for them heat beads, always have to rotate the buggers.Yes I agree trouts yummy smoked, every Christmas I buy one of them Atlantic salmon for a family treat. I've caught salmon up the onk around a kilo. Full of surprises. Cheers

Hi mate yea i think this one was recuperating something had tried to have him as a snack by the look at his tail bit chewed i gave him to my mate to eat as i couldnt be bothered getting home and filleting ect and i wont freeze fish i rekon it loses its fllavor take care .

I thought they might go up there for that reason one I caught had a big hole in its stomach.

Thanks mate. I store them in a well sealed container in the fridge and are good for about a week. They are usually eaten before then. Yummy. If they are cold smoked (different technique) they last a long time

Hi jakedk11able. The fish when smoked this way is good for around a week in the fridge in a sealed container, and generally very rarely makes the distance because its sooo good. But it freezes very good in freezer bags or better still vacuum sealed if needed. Thanks for your comment mate.

It is delicious lun. Yes mate you can smoke any fish and find your favourite ,mine is mullet, and Atlantic salmon (our Christmas treat) and bigger fillets brine for maybe 3 and a half hours and like I say the cooler and longer the better. no you don't need a big yard like me because its a pain to mow.

Talior samon snapper mullet turn out great also mussel in the half shell they dont need brine just a splash of tabasco or black sauce (woustshire shit speller) soy not bad either

Hi mate, good to hear from you again, no thats the way they came with a water bowl and a fire bowl.

Hi mate, firstly I shouldn't have a giggle but I couldn't help it, yes not good one of them smokers on top of a wooden table but hey we all make mistakes. those type of smokers are ideal for medium fillets or small to medium whole fish also leave the head on if you like, for the larger whole fish you could try just lighting up one metho burner with a thicker layer of wood chips on top with the idea of cooling the heat down a bit so the fish can smoke longer, if that smoker has only one metho burner you could soak your wood chips or sawdust prior to smoking also a thicker layer that will help keep the heat down just have the wood damp not too wet. I hope this helps you and I'm happy to hear your first attempt tasted good. try a larger fish and see how it goes in that type of smoker. I'm felling hungry now.

@@davidsheldonfishing9726 Ha ha no problem mate! Yeah, it is funny and I sure learned a valuable lesson. Thanks for sharing those tips about keeping the wood damp. My next attempt will be learning how to fillet fish properly.

Hi John, the fish in this video were scaled and skin left on, scales left on is easy to peel off when eating or skinned is also good. I usually remove the skin and scales or just scale . You will find your preferred way John, have fun smoking your catch mate. Cheers David

Hi Tim, sorry late reply ha ha it did look like it might have made the washing a bit smokey but lucky for me it didn't close call. hope you and your son enjoy the smoked fish when if you all ready haven't try it.....Cheers AND tight lines.

Hi Camoqman. I smoked some mullet this way and they were absolutely delicious, some of the best smoked fish I've ever done. All the best mate

@@davidsheldonfishing9726 thanks for that mate can't wait to try it out. On another note I quite often come across sand crabs when beach fishing so I made a crab snare to specifically target them. Look up how to make a crab snare on KZfaq if you're interested in crabs. Thanks again. Cameron.

Hi Cameron. I love sand crabs always a bonus when I manage to land a big one yum yum. Ive had a look there are a few there, which one is yours mate.

@@davidsheldonfishing9726 hey mate I don't have my own video up I just used the video 'quick diy crab snare' as a tutorial on how to make a crab snare. The one I made works great and I quite often have a few interested people ask about it when I'm fishing off maslins. I went home with 8 good sized crabs just the other day and threw heaps back. Give it a go, it's well worth it.

@@Camoqman Thank you I will definitely make one. Last year off waitpinga I managed to land two rippers full of meat so good to eat. I'm excited well done.

Hi Lee, sooner rather than later. Thank you for asking.

Hi Ian, it will keep for a week in the fridge and it does freeze well in freezer bags even better in vacuum sealed bags. These fish were kept in a sealed container in the fridge but didn't last the week because it was so nice.

David Sheldon Fishing Ok thanks David ! I need to get one of those vac sealers !

Good on you Cliff. I will be looking forward to hearing how it goes mate.

Tasty but they were all gone to quickly. Nice for a treat every now and then but I wouldn't do them every day. The ones I caught were quite small. needed to be a surgeon to fillet some of them ha ha ha. Followed your steps and they were very good. Thanks for sharing. Oh and I forgot to mention that I like your T shirt

One of those things fun to have a play with every now and then. Glad you enjoyed Cliff, I'me going to smoke some more today for my dad he missed out on the last lot.Yes my T shirt is a ripper appropriate for my job, it gets quite a few comments from strangers and looks.

Smoked herring or Tommy ruffs in South Australia very nice can be a bit salty I just had some given to me it is very nice but I do think it's a bit salty it kind of burns the back of my tongue. Thanks for watching and commenting Bob.

Hi Bob, this knowledge about iodine is all fairly new to me over the last few years and I didn't actually know it was in seafood and now I do thanks to you, I have eaten lots of seafood over time so I think my levels are ok but can understand why a lot of people suffer from iodine deficiency. Interesting stuff thank you for mentioning that to me.

Hi Octavius. I knew when I ate some for you guys to watch it would have had that affect. My plan worked

@@davidsheldonfishing9726 and yes it does!