Fantasy Baseball 3 IN/OUT week 3

Because it’s never too early to start thinking about your next week’s matchup.




-   Week 3 –

Each week, the FANFOOD 3 IN/OUT will not include players that are locks for your starting rosters, just the ones that are considered fringe starters. The 3 IN/OUT are the ones that you may have on the bench or ones that you can find on the waiver wire. Either way, they are the players you should start and players you need to bench. This week we have 4 position players, a starting pitcher, and a closer to talk about along with a great option for streaming a two-start pitcher. And as always, it’s followed by a great recipe. This time it’s smoked salmon with an interesting citrus brine.

Lets get to it.



3 IN



Michael Cuddyer – (1B,RF), COL

week 3 matchups: vs. NYM / vs. ARI

Although Micheal is battling a sore left wrist, he has a slash line of .387/.406/.677, with two home runs and seven RBI. All of his games in week 3 are at home and that makes for a nice play. If his is on your bench and you are looking for someone to replace a struggling outfielder, plug and play.



Paul Maholm – SP, ATL

week 3 start: @ PIT 4/20

Paul allowed just one hit in seven scoreless frames to beat the Miami Marlins Monday and he has not given up a run in 12 2/3 innings in his first two starts of the season. On top of that, he has fanned 72 batters in 81 1/3 innings since last summer’s trade to the Braves. That’s a big step forward from where he ever was as a Pirate. He has a favorable start next weekend against his old team in Pittsburgh and is worthy of a spot on your roster until he cools off.



Matt Carpenter – (1B,3B,RF), STL
week 3 matchups: @ PIT / @ PHI

Matt started at second base for the Cardinals on Wednesday afternoon and went 4-for-5 against the Reds. It was his second appearance at the position this season. With another three starts at second (coming soon), Carpenter will be eligible at many non-pitching roster spots except short and catcher. This fact, almost by itself, makes him an interesting name in fantasy circles, particularly if you’re involved in a league with limited bench spots. He is lining missiles all over the yard and has been a multi-hit machine in recent days raising his average to an even .400 and his OBP to .462.






Jesús Montero – C, SEA
week 3 matchups: vs. DET / @ TEX

Jesus got Wednesday night off after going 0 for 13 in his previous four games, leaving him 4 for 30. He finally got his first double the following night. He’ll be facing some great pitchers when he faces the Tigers and Rangers in week 3. Bench Jesus if you have other options.



Carlos Gómez – CF, MIL
week 3 matchps: vs. SF / vs. CHC

Carlos made headlines this spring by signing a contract extension and fantasy managers were hoping that he built off his success from last season, as he finished strong, batting .281 with a .506 slugging percentage, .828 OPS, 11 doubles, 14 homers, 33 RBI, 45 runs and 22 stolen bases in his final 67 games. But again, this game is what have you done for me lately. So far this season, Carlos is hitting under the mendoza line, with only 2 runs scored and NOT ONE stolen base. Bench.



Joel Hanrahan – RP, BOS
week 3 matchups: vs. TB / @ CLE / vs. KC

Joel suffered his first blown save of the season this week and manager John Farrell quickly defused the possibility of a closer controversy. Hanrahan allowed five runs in less than an inning during a loss to Baltimore, making his ERA 11.57 in his past two appearances. “He’s our closer,” Farrell told reporters. “We talked more about going forward. … His stuff is good enough. He throws 99 mph with the great slider. The consistency of that has to be a little better.” It all depends on the league your are in. If you are in a ROTO league, keep him in there, you need all the saves you can get, and if he has another lousy game it won’t kill you. If you are in H2H league, bench him, cause he could single-handedly lose your matchup for your team.



Two-Start Pitcher of the Week



Derek Holland, TEX
week 3 starts: 4/16 @ CHC & 4/21 vs SEA

Holland surrendered just two earned runs in eight innings but still took the loss Wednesday in his team’s 2-0 defeat at the hands of the Rays. Holland gave up five hits and walked three batters while striking out four and throwing 110 pitches. Though that doesn’t sound great, it was Derek’s second straight quality start to open the season. Being 0-1 is new territory, because he isn’t used to struggling to find run support. This is a pitcher who opened the 2013 season with a 39-29 lifetime record and a 4.71 ERA. He has some nice matchups in week 3, so if you are looking for a two-starter, roll with Holland.




Brined Smoked Salmon

This brine is made with lots of citrus flavor. It is also excellent for trout and makes enough to brine two large salmon fillets.



2 Large Salmon Fillets


1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp
seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce (optional)
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced



Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum.

Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix.

Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.


Curing the Fish

The fish will need to cure for several hours. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the fish.

How long will you need to cure it? At least 8 hours, even for thin fillets. I do at least a day for a thick fillet such as salmon. If I had sturgeon steaks or something even thicker, I might go two days.

Can you overdo it? You bet. Your fish is essentially being pickled and brined in this solution, so the longer you keep it submerged in the brine, the saltier it will get. Under no circumstances should you brine for more then 3 days, and even that will leave you with some seriously salty fish.


Air Drying the Fish

This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. Why? You need to form what is called a pellicle, which is a thin, lacquer-like layer on top of the fish that seals it and offers a sticky surface for the smoke to adhere to.

You achieve this by resting the brined fish on a rack and putting it in a cool — less than 65 degrees — place that has good air circulation. If you’d like, run a fan over the fish at low speed.

Let the fish dry this way for at least 2 hours, and up to three. Don’t worry! The salt in the brine will protect your fish.

Smoking the Fish

Now you are ready to smoke your fish. Keep in mind we are “hot” smoking fish here, not cold-smoking. Cold smoking is the kind of fish you get in packages from Scotland; it takes very special equipment and at least 2 days of smoking to do this. Our hot-smoked fish will be preserved better than a fresh fish, but it will still spoil faster than a cold-smoked fish.

That said, you still do not want high temperatures. I smoke my fish at around 140 degrees at the most, although the smoking box rarely spends more then 30 minutes at that temperature — it rises throughout the smoking process.

What wood is the right wood? This is a very contentious subject. Everyone has a favorite. I happen to have access to almond and apple wood, so I use those. Almost anything goes, except for treated wood and pine; pine contains resins that will make your fish taste bitter. Here are a few common woods for fish:

Any other fruit or nut wood

Smoking Time

Again, depends on temperature and the bulk of your fish. About an hour for thin fillets, as much as four hours for big slabs of sturgeon or tuna belly.

You will get a sense of when it’s done once you do this a few times. Until that happens, however, look for an internal temperature of 140 degrees — or when the meat flakes easily.

Once the fish is smoked, you can keep it wrapped up in the fridge for 10 days, or freeze it for up to 6 months. Vacuum seal the fish if you have one.




High Heat , , ,

Review are closed.

© 2020 FANFOOD, LLC, All right reserved

Designed & Developed by
SilverTree Technology