05-05-2015, 01:58 PM
[#0000FF]First you gotta find papers big enough. Then you gotta figure out which end to light. Yeah, I've heard all the jokes about smoking fish.
Here are two pictorials...one showing how I currently slice and dice the fish before smoking. The second shows the smoking process. I will address a common observation...for my process of preparation of catfish for smoking. That is that there is some "waste". There is. But the small bits I trim off are minimal compared to the added space I get in the smoker...between pieces...and the improved overall taste of the end product by eliminating the thin pieces with disproportionate untrimmed red flesh still attached. The red flesh is both oily and nasty tasting. You wouldn't ever wanna eat a piece of that stuff all by itself so why leave it on the good parts?
Obviously there are lots of ways to do it and everybody has their own preferences in how they want the final product to taste, the degree of dryness and doneness, etc. This is just how I do it. And there are a lot more folks who like it than otherwise.
[/#0000FF]
[signature]
Here are two pictorials...one showing how I currently slice and dice the fish before smoking. The second shows the smoking process. I will address a common observation...for my process of preparation of catfish for smoking. That is that there is some "waste". There is. But the small bits I trim off are minimal compared to the added space I get in the smoker...between pieces...and the improved overall taste of the end product by eliminating the thin pieces with disproportionate untrimmed red flesh still attached. The red flesh is both oily and nasty tasting. You wouldn't ever wanna eat a piece of that stuff all by itself so why leave it on the good parts?
Obviously there are lots of ways to do it and everybody has their own preferences in how they want the final product to taste, the degree of dryness and doneness, etc. This is just how I do it. And there are a lot more folks who like it than otherwise.
[/#0000FF]
[signature]