11-09-2003, 12:36 AM
Hey Old Coot,
I like smoked trout or kokanne salmon the best, Channel cats aren't too bad either.
I think walleye, bass, perch, crappie, are way too good eating to smoke them.
Here's a recipe I made up last year for trout or kokanee:
1 cup brown sugar
1/4 cup salt(non iodized)
3-4 cups water
1/4 cup hoisan sauce
1/2 cup white wine cooking vineagar
1 teaspoon garlic powder
" " onion powder
" " jerkspice
" " dill weed
1/2 teaspoon black pepper
2 chopped pickled jalapenos
3-4 tablespoons tabasco, franks, crystal, etc.
Smoke with cherry wood
I use a little chief smoker. I fillet the fish and skin the fillets, whole fish I skin, cut off the head and tail. Mix up the brine in cold water and mix thoughly until the sugar and salt dissolve. Soak in brine for 48 hours in fridge. Remove, rinse off with cold water, drain in collander, pat dry with towels. Place on clean, oiled racks to air dry for 20-30 minutes. Place biggest thickest fillets or whole fish on the bottom and top, thinnest or smallest in the middle. Put in preheated smoker, add a heaping pan of wood chips, towards the end of the drying cycle, add one more heaping pan of chips to complete smoking until it is as dry as you like it. I like mine alittle on the dry side.
Make sure you have some time to check them so they don't get too dry. They dry faster on a hot/warm day. Also try to get all the fillets or fish around the same size so they are all done about the same moistness.
For the catfish I use the basic brine: 1 cup salt, 1 cup sugar, 4 cups water/beer. I use only about 1/2 cup salt thought. And I smoke with 1/2 apple 1/2 alder wood.
I know you like to cook old coot so I hope you enjoy these recipes. It sounds spicey, but it really isn't, the sugar compliments the spices well.
I enjoy treating friends and family that appreciate good smoked fish. Enjoy!
[signature]
I like smoked trout or kokanne salmon the best, Channel cats aren't too bad either.
I think walleye, bass, perch, crappie, are way too good eating to smoke them.
Here's a recipe I made up last year for trout or kokanee:
1 cup brown sugar
1/4 cup salt(non iodized)
3-4 cups water
1/4 cup hoisan sauce
1/2 cup white wine cooking vineagar
1 teaspoon garlic powder
" " onion powder
" " jerkspice
" " dill weed
1/2 teaspoon black pepper
2 chopped pickled jalapenos
3-4 tablespoons tabasco, franks, crystal, etc.
Smoke with cherry wood
I use a little chief smoker. I fillet the fish and skin the fillets, whole fish I skin, cut off the head and tail. Mix up the brine in cold water and mix thoughly until the sugar and salt dissolve. Soak in brine for 48 hours in fridge. Remove, rinse off with cold water, drain in collander, pat dry with towels. Place on clean, oiled racks to air dry for 20-30 minutes. Place biggest thickest fillets or whole fish on the bottom and top, thinnest or smallest in the middle. Put in preheated smoker, add a heaping pan of wood chips, towards the end of the drying cycle, add one more heaping pan of chips to complete smoking until it is as dry as you like it. I like mine alittle on the dry side.
Make sure you have some time to check them so they don't get too dry. They dry faster on a hot/warm day. Also try to get all the fillets or fish around the same size so they are all done about the same moistness.
For the catfish I use the basic brine: 1 cup salt, 1 cup sugar, 4 cups water/beer. I use only about 1/2 cup salt thought. And I smoke with 1/2 apple 1/2 alder wood.
I know you like to cook old coot so I hope you enjoy these recipes. It sounds spicey, but it really isn't, the sugar compliments the spices well.
I enjoy treating friends and family that appreciate good smoked fish. Enjoy!
[signature]