Quote:
I will post pics of the finished product when it is done.
That’s just SICK!
Want my mailing address? 
I was truely surprised a few years ago when I had my first smoked carp. Delicious! 
Quote:
I was truely surprised a few years ago when I had my first smoked carp. Delicious!
Taste like chicken? 
I am not even going to waste the time taking pictures. They turned out ok but I was rushed and did not give it the time it needed. One thing I did learn is how importent the brine is. The fresh one did not take ANY of the smoke flavor. The other was good but I only cooked it for 3 hours and it need to be in there for more like 5. Good thing is there are plenty of carp around. If you have never had good smoked carp before you are missing out. Trust me!
Smoke a walleye?? 
Shame on you 
what kind of smoker are you using? what wood blend? or is it a secret? 
I’m all ears!
Just broke my third new smoker tonight. I’ve Done a whole lot of items on the smoker so for, but fish and cheese are on my list now, for sure!
Please do tell! 
I’d be interested in hearing more about the brine. I don’t really grill anymore these days….just smoke. Nothin better.
No secrets when it comes to makeing fish taste good.
This is my first smoker and it is a Wood Hollow electric smoker. Since the wood give it the flavor I saw no problem with it being electric. In fact it is SOOOOO convienent.
I use only Apple Wood for fish. Tried others and the fish all went in the garbage.
To brine, put enough salt in water to make a egg float. Add brown sugar, vanilla and seasoning. If you leave th skin on while brining it will bring out all the slime and is quite messy. It does not hurt anything but make sure you clean the fish off in water and pat dry. Put fillets in refridgerator for an hour to let pectate (waxy film over meat). This step is very important. Also for optimal results brine for 1-2 days changing the brine half way through.
Place fillets in smoker and cold smoke them (120-150 degrees) for 5-8 hours. Make sure you are getting plenty of smoke the entire time so you must keep adding wood obviously. During the last hour make a maple syrup/brown sugar mix and wipe it over the top of the fillets. Do this every 10 minutes.
Thats about it. I think Channel Catfish tastes the best but carp are a close second when done this way (not the way I did it last night). Walleye does not work and I pray to the walleye god’s that they allow me to catch more walleye after this desicration. Oily fish work great so salmon and trout are very good as well. My advice is to practice on carp 
Let me know how they turn out and let’s compare recipes.
Quote:
I think Channel Catfish tastes the best
Carp hugh? eeeeeewwww!!! You know, people in the ghetto wont even eat carp!!!
Well i’m glad somebody is getting their use out of them. I’ll just start sending all mine to you!!!
As for wasting the walleye—
I’ll talk to some of them as i go fishing again this weekend, but i cant guarantee they will allow you to catch anymore of them. You may need to make a sacrifice now to the walleye Gods and promise to never wreck a good fish again!!
In the past I have added different citrus fruits and a red wine for a brine.It adds a unique flavor to the fish. I have also used cherry,pear and peach wood for smoking fish. Don’t be afraid to try different ways of preparing smoked foods.
I almost forgot——– Put Jack Daniels glaze on the last hour of smoking.
As a general rule fish that have little or no oil in their flesh don’t take to smoking very well. This would include walleye. Better fish to smoke would be catfish, trout, carp etc. that are oilier type fish.
Quote:
As a general rule fish that have little or no oil in their flesh don’t take to smoking very well. This would include walleye. Better fish to smoke would be catfish, trout, carp etc. that are oilier type fish.
Then why do BIG muskies taste so good smoked?
You guys always pick on the catfish…and just where would Iowa be with out cat fish? I’ll tell ya!
Minnesota!
Quote:
JUST KIDDING
So was I… 
I always baste my sturgeon when I smoke em. I start with a bald eagle broth, lightly seasoned with deer antler marrow.Next I add the goo from the higgins eye clam, mix well, then after 3 days, I begin to smoke.I have the fire doused with mary jane and gingseng leaves. Now I can only wish I had a few more peoti[sp] buttons. When I’m done you just never know what happened to that sturgeon
lmao!
You must be logged in to reply to this topic.
