If I may add something...when eating any dried meats, they will swell with body fluids as digestion happens...eat in moderation to the amount of fluids you will be consuming!

I lived 35+ years in SW Florida, and I can attest to the fact that smoked mullet is wonderful!!

Confederate soldiers called smoked mullet "Biloxi Bacon". They ate it for breakfast almost every day. I personally love smoked mullet!

I want Clay on my team when SHTF. He's a walking survival encyclopedia!

One of the few channels I give a thumbs up before I even watch as your content always satisfied regardless of what you are presenting!

Well done Clay...As always! I made my first cast net when I was ten living on the Black Water River in Bagdad, Florida. You brought back lots of memories...Thanks for that!!! Some pointers you may find of use. This is what we called “quick smoke” in camp and you are correct that storage of meat from this is short if more prep is not done. It can be extended by “brine blanching” (solution is brought to boiling temp to kill topical bacteria/mold) the fish or jerk is just dipped in only not soaked or cooked for this method. Your “kill zone” temp you wanted is 63°C/145°F but it should be noted that if you don’t want “hot smoked fish” which cooks it and does not last as long…you want cold smoke…like you did it. The bringing up to those temperatures is done on the backend of cold smoke drying like you did. When doing freshwater fish, as you properly suggested, like gar, catfish, carp, pike, sturgeon, etc. Please note, that mullet is a brackish water fish and can have parasites like acanthocephalans, and others (I have a field zoology/ecology background.) Quick smoked or brined and smoked both can have a packed storage life of months to even many years. This is done by “salt packing,” the fish or other meats in all wood caskets or barrels (no metal fastener systems) then layers of salt on the bottom, then clean boiled and dried linen cloth, then fish blanched and dried off, then more linen, another layer of salt and repeat until the container is full or you're out of fish. Direct packing in salt works too but can render the meat too salty for some tastes and recipes without resoaking the flesh…Again, I love your channel Brother. I offered before, but if you ever get an itch to do a timber frame, please reach out!

Best video on smoking fish I've seen yet. Thank you.

Loved the informative video! Thank you! Iv been wanting to smoke for some time. You,sir just made me realize I Can do this with materials in hand. 👍 13:10

Just subscribed. This is the most relevant survival channel on KZfaq I've found. And I found it by accident.lol thanks for sharing this great knowledge.

Always awesome content. Leaving the fish connected at the tail is a great tip. You’re my favourite Alone contestant of all time. Alone Australia season 2 started last week.

Awesome as always. I’m building a cold smoker with a pipe going from the fire under ground to the hut, by the time it gets there the under ground pipe will cool the smoke. Idaho native here.

Normally smoking is bad for you. Smoking, Meat is good real good. I have so much respect you and all who are on that show. Look forward for this season also other countries are doing it.

Clay. You provide such a valuable channel for many who may need this vital information.

Excellent content as always Clay

you never fail to teach me something.

My grandpa used to catch mullets to smoke to make fish dip . That comes out at old school Floridians get togethers. Yours looked pretty good.

Best idea I’ve seen on youtube in days

I've done this with fresh water fish. Yes a little high heat at first for a short time, and then smoldering till it's done. I used catfish, blue gill, sheepshead, and a sucker. All tasted great like this. I do this out kayak camping alot simply because I can't bring a lot with me and this keeps a good week no problems. Add a little to some nettles wild garlic and other finds and you have a delicious nourishing soup

They used to sell smoked mullet down by the Indian River, it was just gutted and split down the middle and filled open, most of the time they would take the head off. I am born and raised in Florida turning fifty this year. I've seen these tings smoked in converted metal garbage cans to wooden boxes, you only need about 165 degrees. Hanging them is important if they are laid flat the liquid will puddle in the middle. Great video, spot on

Super helpful and informative, I’ve always wanted to learn how to do that 👍🏽

Great work on that tripod without any paracord or wire! Always nice to see that look on your face when you finally taste what you prepared 🙂 Great details as usual, this time about the difference on raw salt and sweet water fish, wasn´t aware of that. Always something to learn from Clay Hayes, thanks for this one!

We have a long history up here in Maine of using river herring as a smoked winter survival food. The modern man's pallet has a distaste for river herring so they use it for lobster bait.

Excellent work! Lived in Fort Myers, FL 40 years and have eaten hundreds of smoked mullets. Used to use a treble hook to snag em.

Love these oldschool/natural ways to make things. Just like the tanning your own hide video you did. Thanks for sharing

Wow, you made me really craving for thar fish😋, nice one again.

Great survival tips: I love smoked and dried or cured fish. Do you think you can do an episode on curing or preserving meat with salt sourced from seawater?

Great video, one correction. Both fresh and salt water fish harbor parasites that can affect us but fresh water fish can be contaminated with bacteria that can mess us up if consumed raw so you're right about eating freshwater fish raw.

This was excellent! Thanks brother

Thanks Clay. You are one of the best. You live what you do 👍

Soo... Pretty cool Clay! I had a chance once to get some smoked salmon, British Columbia Pacific salmon, And traditional smoked, over a low fire. Makes a really cool trail food. The salt and smoke keeps the bugs away, And as long as it stays dry, It lasts a really long time. So cool. And so hard to beat the taste.

7:30 Fruit or nut woods are good here too. Birch & maple also work well for smoking if it's not too seasoned.

Thanks! Great stuff

I love how you showed the processes of making make shift rope from the bark. It's the sort of thing that as a non survivalist always seemed like... where did they get rope?

Hello Sir, I just wanted to comment on a statement you stated on one of your recap videos when you were done with the deer and just caught two rabbits. It was " Nothing in life that's worth achieving, is going to come easy". (Something like that as I remembered it). That is as true a statement than I have ever heard any other survivalist's and bush craftsman say. I know first hand being a former marine and retired Army Ranger. Much respect goes out to you and all who have experienced it.

This video came at the perfect time, wanted to do some of this this spring

Thank you very much for taking the time to share this. It's something I've yet to try on my own. I hope to soon. But definatly great knowledge to have.

Thanks for the video!

Very nice setup. Thanks 😊for

Brilliant, thanks

Whoever came up with this idea preserving food like this, was probably the Einstein of the native people there. Imagine someone saying: "Hold up boys, let us smoke our fresh fish for hours or days! Then we eat!" :D

Ive learned more about survival from clay hayes than anybody else

In Australia we use teatree for smoking fish. The taste is unbeatable. We also call the teatree the “paper bark tree”

Damn, i never knew i wanted smoked fish so bad. Awesome video.

Smoked mullet and Cajun boiled peanuts is a roadside delicacy

Love the vids!

Great content, ty sir!

Another excellent informative lesson on minimalist survival. You the man Clay!

Awesome vid.

Awesome tips sir. As always really enjoyed the content.

GREAT video. This is an important survival skill. I grew up eating smoked mullet in SWFL. Most of my mom's family were mullet fishermen before the gill net ban. We even had the Smoked Mullet Band locally. Skol!

Well i always give you a thumbs up mate because your videos are so interesting .Absolutely loved this one .Thankyou.😎👍 all the best.

Nice work

Impressive

Top shelf.

Fish jerky, nice!

found your channal just know and it has me bingewatching already, thanks for the great content 👍

Just as a reminder that in many places cold smoked fish for legal reasons considered part of your possession limit. Hot smoked fish are considered already cooked and no longer count. Growing up primarily in Oklahoma and Texas very few fish are treated this way, but on a trip to visit family in Maine I noticed this in the rules book. Just things to be aware of.

Looks amazingly tasty!

We used to smoke hearing and I think that would taste like your mullet.I belived we use to hang the smoked hearing to dry after it was done smoking that would dry them out mote.Great video Clay !!😀

Always excited see new videos, thx have a great easter , if u ever need a guest just say the word , love go on a hunt w you

Good demonstration of netmaking! Knitting a net looks easy, but thats always the case, when you know what youre doing. Greets from germany

Man, you are a survival wizard!

Wigwam thank you man 😉🇬🇧👍

El viento es peligroso que se filtre en la estructura, como está muy seco la copa se prende fuego. Muy buena técnica la colocación de los peces , queda ordenado y te da la posibilidad de ahumar mayor cantidad. Gracias por mostrar Clay

Whats incredible is if you control the duration and heat range you can preserve all the essential oils in the fish without wasting them into the fire and eventual loss to soil.

Your dog is adorable

Excellent vid!! 👍🐟 😋

Well done! Rrrrr...😊 might give a try , thanks for sharing

Nice video and goes to show that an expensive smoker isn’t required for preserving fish. I’ve used a casting net in Labrador for caplin when they come to roll (spawn) on the sandy beaches there. Lots of fun and productive.

When it comes to netting, you've gotta learn the flying dutchman method. It's a bit frustrating to learn, but in my experience just works many times faster once you've mastered it.

I didnt know that,interesting. Great, thanks!

Hey man, Idk if you will read this or if you know this already, but primitive smoking techniques like this can cause cancer way down the line if you eat foods made that way regularly. In Poland, they eat a TON of smoked food, and they figured out that if you have the coals in a separate chamber and have the smoke travel through a long horizontal pipe before it reaches the food, then it cools the smoke as well as the cancerous compounds floating in it. Doing this makes them fall to the floor of the pipe. Using this method you can effectively and safely preserve your food, it also removes the risk of accidently cooking it (and honestly it tastes better too). I did not watch the video so you may have mentioned this already, if so feel free to just shadow ban me. I would do the same. I got a bad case of the tiktok brain, so I got no attention span (even though I've never used tiktok).

Looks good

Aw hell yeah, i just learned how to smoke fish in the woods 💯 cool af

Tasty 👌🏼 Need a little cold tasty beverage to go with that

Makin’ me hungry, Clay 😉

Thank you for sharing this information,by far the best video on smoking fish. Thank again.👏👏👏👏👏👏👏🍺🍺🍺🍺🍺🍺🍺🍺🇺🇸🇺🇸🇺🇸☮️☮️

great vid

Tip of the mitter here,I've smoked perch, pike, walleye,salmon lk trout,rabbits squirrels,venison,it's all good,my favs, squirrel,great lk salmon,pike, walleye!!!!!thick salmon fillets can take 12-18 hrs!! For max storage,don't consume too much,is carcinogenic😮

Great vid. Is the flame directly below or offset? Also, do you wait until the fish is almost dry before bringing it to parasite-killing temp? Thanks. Looking forward to net making video using the needle and spacer.

In Japan and Korea they eat dead dryed fish like potato chips. I will try it! Thank for the inspiration!

That’s a cool video

Excelent, as always! 👍 Thanks for sharing! One more thing... It's been probably told or writen somewhere, but I can't find it... What's that Bowie you're using?

Got some inspiration to build a smoker. If you plan any videos on smoking meat, I’m really interested to learn more about it.

I was always interested in 1 thing, where are you doing all those videos? On your private land or somewhere in the public area? I've seen some of your videos is made on your land, but what about other projects(building some stuff) that you did?

I had a similar plan for when SHTF. I live in a swamp, plenty of natural food, but everyone needs to learn primitive ways like smoking meat, so you have food in the winter. Also, throw wet hardwood branches, which will cause more smoke.

This kind of smoker was how I was taught to smoke fish. It lets the meats dry better, too.

My luck, the dang fire department would come flying up and destroy my smoker after all this work. 😂

I could taste this video

Great instruction video! What kinds of peeled barks are you recommending for this rough cordage?

Only KZfaq channel I'll watch. Thank you Clay. What knife is that? I'd like to try it out.

Great Information. Subscribed. From the 👍. Best

You got me hungry now, but I don't have any smoked fish around!!!

Drooling now

Really entertaining video. First time viewer. Does the smoke actually add to the preservation? I have come to understand that it just keeps the flies away during the drying process as it sun or air dries and, as a side benefit, adds a lot of flavor. I eat lots of kippered herring, which is just small fish that some would call large sardines (fish nomenclature is very vague sometimes, LOL) that has been run, via conveyor belt, through a smoker, to impart flavor (unbelievable, to die for, flavor, IMHO), but then it's cooked in the can to preserve it. It's canned in water and is quite moist and you should try it. If the smoke does, in fact, aid in the preservation process, can you tell me the mechanism by which it does that? As much as I love beef jerky, I have to think that fish jerky would be so much more tender to eat. The "bite" is always how I judge jerked beef and it's rarely easy for me to bite off and chew. The sound of that skin crunchin' as you chewed it had my mouth waterin'!! Can you boil that and reconstitute it into a softer form that could be added to Ramen or something like that?

7:51 Cool ass dog 😊

Just a little something from experience, saltwater fish can also carry parasites too, just look at swordfish and tuna for example, a lot of times when catching them and cutting them up you will see worms 🪱 inside of the tissue. Forewarning! Make sure your stuff is cooked thoroughly.

Fresh mullet is my favorite with the crispy tail. People just don't know what they're missing.

>Making a net from rope oneself in 100 hours instead of buying a pack containing 50 of them for 1 EUR.

6:17 Thanks a lot for this video. I love it. But what sort of wood is it, what knife and how/where to get it in Germany? Wolfgang