06-28-2019, 07:53 PM
[#0000ff]Wipers have firm white flesh that is good prepared many different ways. I have smoked just about every kind of fish available around the country and my opinion is that...like most fish...wipers are good smoking material if you prep them right.[/#0000ff]
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[#0000ff]Some fellow smokeologists I know have said they do not like smoked wiper. My guess is that they didn't smoke it right. What you brine it with, what kind of wood you use, what temperature and how long you smoke it can all have an influence on the outcome.[/#0000ff]
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[#0000ff]I have to admit that the first batch of wipers I smoked did not come out as well as I might have liked. I filleted them and smoked them with the skin on...skin side down. The flavor was okay but the texture was a bit firm and dry. [/#0000ff]
[#0000ff]My next batch I prepped like I used to do a lot of the salt water fish when I lived in California. You can scale them and cut out the spiny fins if you like, but it is not necessary. I cross-cut the whole fish into chunks about 2"-3" wide. Then...instead of the dry rub brining I usually prefer I mixed up a good liquid brine with salt and seasonings...and soaked the chunks overnight in it...rinsing lightly before smoking and allowing to air dry.[/#0000ff]
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[#0000ff]If you have a good temperature controlled smoker you can choose between fast/hot smoking or slow/cool smoking. I prefer the latter...to infuse more smoke flavor. As near as I can remember I did about 5-6 hours at 180 degrees. For fast/hot smoking you can do 300-350 degrees for 1 to 1.5 hours. As always, it is a personal preference thing. Try taking out a piece toward the end of your set time and check for doneness and smoke infusion. For more smoke, reduce the heat and increase the smoke for a longer period.[/#0000ff]
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[#0000ff]When you get ready to eat the smoked wiper, peel off the skin and also the red flesh between the skin and flesh...along the lateral line. That is sensory tissue that usually has a strong taste. You will like the rest of it better without that.[/#0000ff]
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[#0000ff]Wood? Ford, Chevy, Dodge? I prefer hickory but alder, apple, cherry or other aromatic woods work too.[/#0000ff]
[#0000ff]There are a bajillion recipes for brine mix on line. But one important thing is to use sea salt or pickling salt (non-iodized) for whatever brine you make.[/#0000ff]
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[#0000ff]Here's something else I put together on wipers a while back that might be of interest.
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[signature]H
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[#0000ff]Some fellow smokeologists I know have said they do not like smoked wiper. My guess is that they didn't smoke it right. What you brine it with, what kind of wood you use, what temperature and how long you smoke it can all have an influence on the outcome.[/#0000ff]
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[/#0000ff]
[#0000ff]I have to admit that the first batch of wipers I smoked did not come out as well as I might have liked. I filleted them and smoked them with the skin on...skin side down. The flavor was okay but the texture was a bit firm and dry. [/#0000ff]
[#0000ff]My next batch I prepped like I used to do a lot of the salt water fish when I lived in California. You can scale them and cut out the spiny fins if you like, but it is not necessary. I cross-cut the whole fish into chunks about 2"-3" wide. Then...instead of the dry rub brining I usually prefer I mixed up a good liquid brine with salt and seasonings...and soaked the chunks overnight in it...rinsing lightly before smoking and allowing to air dry.[/#0000ff]
[#0000ff] [/#0000ff]
[#0000ff]If you have a good temperature controlled smoker you can choose between fast/hot smoking or slow/cool smoking. I prefer the latter...to infuse more smoke flavor. As near as I can remember I did about 5-6 hours at 180 degrees. For fast/hot smoking you can do 300-350 degrees for 1 to 1.5 hours. As always, it is a personal preference thing. Try taking out a piece toward the end of your set time and check for doneness and smoke infusion. For more smoke, reduce the heat and increase the smoke for a longer period.[/#0000ff]
[#0000ff] [/#0000ff]
[#0000ff]When you get ready to eat the smoked wiper, peel off the skin and also the red flesh between the skin and flesh...along the lateral line. That is sensory tissue that usually has a strong taste. You will like the rest of it better without that.[/#0000ff]
[#0000ff] [/#0000ff]
[#0000ff]Wood? Ford, Chevy, Dodge? I prefer hickory but alder, apple, cherry or other aromatic woods work too.[/#0000ff]
[#0000ff]There are a bajillion recipes for brine mix on line. But one important thing is to use sea salt or pickling salt (non-iodized) for whatever brine you make.[/#0000ff]
[#0000ff]
[/#0000ff]
[#0000ff]Here's something else I put together on wipers a while back that might be of interest.
[/#0000ff]
[signature]H