Smoked Utah Chub - Excellent!

[UThunter]

Here is my update on cooking the chubs I caught the other day at Scofield. I was surprised how good they tasted.

http://wildforage.wordpress.com/2014/10/...excellent/
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[fishgiver]

It does not surprise me, in one of my very old books on fish, it recommended putting them on ice as soon as possible after being caught as their flesh softens. Said that they could good table fare. Take it for what it's worth!
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[gmwahl]

A guy I worked with years ago used to bring smoked chubs to work as a snack. I tried them several times from many different batches and they were always excellent. Tasted like smoked whitefish.
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[badbob]

Thank's UThunter, I will try them, might as well keep an open mind. They might have less mercury, since they don't eat many other fish.
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[gmanhunter]

I caught some big chubs, and deep fried them in cajun fry. May sound crazy, but they were great. I have ate them ever since. I guess its like the perch. Everybody thought they were trash fish, now most people want them. Try it out for yourself. You will be surprised.
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[zman2]

way too many bones how did you prep em?
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[MasterDaad]

If I were prepping a chub to eat I'd just fillet the tail section off and not bother with the boney parts.

But I must admit I'm not tempted to eat one yet.
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[UThunter]

The bones came out pretty easy after I smoked the fish. The back bone and smaller bones were not that difficult to remove!
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[TyeDyeTwins]

I feel like it's too early for April Fools![]
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[catfool]

Just goes to show ya never know till ya try. I used to smoke sqawfish when I lived up by Lake Shasta. Made some good eats.[]
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[wiperhunter2]

Not trying to hijack your thread but thought since you were sharing receipt for rough fish I would add one too.

Ingredients for smoked carp cakes
Use about 2 1/2 to 3 lbs.carp fillets
for the brine and after smoking and removing the bones, shred the fillets and combine with ingredients.
2 qt.chicken stock
4 tbsp. cracked black pepper(plus more for smoking)
4 tbsp. kosher salt
9 bay leaves
2 tbsp.old bay seasoning
1/4 cup freshly squeezed lime juice
2 oz. fresh thyme sprigs
FOR the Cakes
1/4 red onion diced small
1/2 bunch scallions
1/2 red bell pepper, diced small
1/2 tsp. fresh basil,finely chopped
1/4 cup Dijon mustard 1 1/2 cups mayonnaise
3 large eggs beaten
3 cups breadcrumbs
about 1 cup panko breadcrumbs
about 4 tbsp. butter
salt and freshly ground pepper to taste

If anyone is interested in trying this I can give step by step directions.
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