Fishing Forum

[cool][#0000ff]Finally scored enough kitty fillets to whup up my first batch of smoked catfish this year. Had a request to do a "how to" piece on it.[/#0000ff]
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[#0000ff]I do catfish like I learned to "quick smoke" salmon and steelhead when I lived in California. No brine, no fancy stuff. No worries about "curing" and keeping it for a long time. Never lasts long enough to worry about. It always gets munched before it can go bad.[/#0000ff]
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[#0000ff]First step is to get a few catfish fillets...either fresh or thawed from frozen. Rinse and pat dry with a paper towel. [/#0000ff]
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[#0000ff]Second step is to cut the fillets into about 3" pieces. This allows them to absorb the heat and smoke better than whole fillets.[/#0000ff]
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[#0000ff]Third, spray the smoker racks with a nonstick spray. This helps remove the finished fish after smoking.[/#0000ff]
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[#0000ff]Fourth, arrange the fillets evenly on the racks, with space between each piece to allow the heat and smoke to circulate well. Get your curing and flavoring stuff ready. I use noniodized salt, white suger and my own mix of "super spice"...black pepper, cayenne, oregano, garlic and cumin. [/#0000ff]
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[#0000ff]Fifth, apply the cure and spice goodies.A light sprinkling of each ingredient will get the job done. Some folks like more salt and seasoning. It might take a couple of batches to get it right, for your tastes. I do a light application on the first side and then turn over the fish and do a light shot on the second side. Let the anointed fish pieces set at room temperature for an hour or two. This helps draw out some of the moisture and forms a glaze.[/#0000ff]
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[#0000ff]Sixth, load the three racks into the smoker. It is best to put the larger pieces near the bottom, where the heat is greatest, from the chip pan. Load the chip pan with hickory (apple, aspen, cherry or mesquite work well too) chips and let 'er rip. [/#0000ff]
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[#0000ff]Seventh, change the burned wood with fresh material every hour or so, for about 4 hours. In cold or windy weather, the process will take longer because the heat will be lower. Check for color and flakiness after about three hours, and rotate the top rack to the bottom, if the bottom appears to be getting darker than the top. Leave the middle one in place.[/#0000ff]
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[#0000ff]When the initial smoking process is done, the fish will have absorbed all the smoke flavor it can hold, even if it is still moist. It is ready to eat, unless you like it cooked more or if you want a drier product.[/#0000ff]
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[#0000ff]Line a cookie sheet with aluminum foil and place the smoked fillets on it. Slow bake at 175 to 200 degrees for one to three hours, checking periodically for the desired degree of dryness. [/#0000ff]
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[#0000ff]When the fillets are darkened and drier, remove the pan from the oven and try not to eat all of it before it cools enough to put some in the refrigerator. Try explaining to your buddies that you REALLY did smoke some catfish, but it all disappeared before they got there.[/#0000ff]
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You made my mouth water. I have smoked trout quite a bit, but never catfish. I don't know why, I love to fish for cats. Now I'll have to try this too. Good post.
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I got a smoker as a gift but havnt used it as much as I could. One more reason to put it to use! But first Ill need some fish. One more excuse to go fishing![]
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Once again Pat, you have gone above and beyond! Sure looks tasty! I'll have to give it a try.
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[cool][#0000ff]Wanna go gang up on the kitties again, to get the makin's?[/#0000ff]
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[#0000ff]By the way, that system works great on wipers too.[/#0000ff]
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Wow that looks yummy! I got a smoker for xmas and i have only smoked walleyes so far gonna have to load up on some kitties this summer!Great post there pat ![]
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Yum those look great, do muddies taste as good smoked as channels
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thank you TD now i know what to do with all the muddies in the freezer from this weekend! i'm gonna smoke em up too bad the channels never made it home (got ate at utah lake)
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I always wanted to try smoked catfish. I just didn't know which end to light up first[pirate] ha ha

That looks tasty TubeDad.[cool]
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[#505000]YUMMY!!!! I got the reciepe down but, I part of it seems to be missing. How many zig-zags do I need to use? [][/#505000]
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[#505000]Seems TubeN2 beat me to the smoking jokes but I couldn't resist anyway. [cool][/#505000]
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Looks like some fine chewin' meat ol' buddy. Yer gunna share aintcha?!
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[cool][#0000ff]Okay, okay you guys. Enough with the "smoking jokes".[/#0000ff]
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[#0000ff]Don: If you can make it up for the jig craftin' session, you know you got raidin' rights on the smoked fish stash.[/#0000ff]
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[#0000ff]fish4fish: Muddies (bullheads) should smoke up just fine. They eat good when fried, so smoking is a good way to make good use of those willing and wascally wascals. Since they are smaller than channels, you can simply head, gut and skin them...and then pick the smoked flesh from the bones. The bones are large and not much problem. OR...if you like fish jerky, go ahead and fillet the larger ones and smoke the fillets. By the time they are fully smoked they will be like little smoky pieces of crispy fish bacon. I actually do that with several kinds of small fishies and the results are great. Serve them up with some cheeses and crackers (or breads)...and the appropriate beverage...and you gots some fine munchin'.[/#0000ff]
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[#0000ff]tubeN2: Which end do you light? Just don't light the end with the filter. And, if anybody ever asks you if you smoke fish you need to say "Yes, but I don't inhale."[/#0000ff]
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[#0000ff]svpdgcar: Zig Zags? Hey man, you are moving up in the catfish size categories. Unless you shred your fish you need bigger steenking papers. Maybe some freezer wrap or something. Just don't slice your on it when you lick it to stick it. Oh yeah, one more thing, don't keep your stash under your seat in your car. It don't stay fresh too long. But, I don't think any of your fellow officers are gonna wanna search your vehicle when they "detect an odor".[/#0000ff]
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Let Me tell You all, I recently got to sample this smoked catfish! & it is some Gooood stuff!. Thanks TB & TD. I had A wonderful time with you fine folk![]
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[cool][#0000ff]I guess if you survived and made it home it wasn't too bad. [/#0000ff]
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[#0000ff]Are you going to fire up your smoker now?[/#0000ff]
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TD in one of your photos it appears as though you found a home for the smoker by placing it on the side burner or shelf adjacent to the grill hood? If so that probably saves the backbones on the "big fish" some much needed energy for propulsion in his favorite swimming hole.
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[cool][#0000ff]Looks like your CSI training paid off. Indeed the pic was shot while the smoker was sitting on a side shelf of my grill...but only for photo purposes. Since there was a breeze blowing, I did the smoking in a protected corner of my patio, with the smoker resting on top of a little rock fountain (not in use). [/#0000ff]
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[#0000ff]I appreciate your concern for my backbones. They get sorely taxed by having to lift all those heavy fishies. (Yeah...right!)[/#0000ff]
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tubeN2,

For me, it's not which end to light, but, how do you keep it lit ? And, isn't it a little harsh for you ? Dang, the smell alone makes me dizzy - and I don't even "inhale".

TubeDude,

I have been wondering about that "glazed over" look you get when anyone mentions "catfish" - I think I understand now. LOL !

BTW - how come you didn't share your "hand rolling" methodologies when you show me how to clean them - is that an upper division or graduate technique that I don't have the pre-requisites for ?
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[cool][#0000ff]Ahhhh, Glasshoppah, you beginning to perceive "way of catfish".[/#0000ff]
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[#0000ff]Sensei no teach advanced rolling technique until student can show proper shredding knowledge.[/#0000ff]
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[#0000ff]Glazed look? I get that a lot these days...not only on matters of catfishing. Mostly about concern for the hereafter. I'm always wondering "What am I here after?"[/#0000ff]
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Yep, I made it home all in one piece, No halucinating (sp) or anything![sly] My smoker is nothing like yours but, I think it's time to take it out of it's box & give it a whirl. Thanks again[]
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