thinking of spring

[stickbow shooter]

Was checking the freezer today and noticed we have alot of fish left both striper and smallmouth. Thought about smoking some. Does anyone have a good recipe ?
thanks, steve

 

[Coho975]

3 qts water
2 cups sugar (brown or white)
1 cup Kosher salt

Cheap and tasty brine we use on salmon and lake trout. Mix ingredients, add fish, and soak overnight. Pull and rinse filets, place on rack and allow pellicle to form, smoke as desired. White fish (especially skinned) have little to no oil and can dry out in the smoker. Watch them closely and pull them just before you think they're done. We tend to stick with lighter woods for fish, alder, apple. etc.

 

[catchnabuzz]

Stripers are oily fish so should work good. I’m gonna try it since I have a pile of them

 

[Edward Gerdemann]

I had fresh smoked smallmouth bass, walleye and pike years ago in Ontario. All three were quite good. I was really surprised at how well the bass and pike smoked. We had lake trout as well which was also very good.

Ed Gerdemann

 

[stickbow shooter]

Coho 975,

 

[stickbow shooter]

3 qts water
2 cups sugar (brown or white)
1 cup Kosher salt

Cheap and tasty brine we use on salmon and lake trout. Mix ingredients, add fish, and soak overnight. Pull and rinse filets, place on rack and allow pellicle to form, smoke as desired. White fish (especially skinned) have little to no oil and can dry out in the smoker. Watch them closely and pull them just before you think they're done. We tend to stick with lighter woods for fish, alder, apple. etc.

Thanks for the information,can't wait to try it

Steve

 

[cfulton]

Don't over smoke them. You want the meat to still have texture. Take a couple of smoked filets and chop them quite fine then stir into some cream cheese. GREAT dip for chips and crackers.
Chuck