smoked fish
Jul 21, 2019 15:20:03 #
Jul 21, 2019 15:22:22 #
Jul 21, 2019 15:58:35 #
Pan fish unless they are large crappie or yellow perch are going to be tough. Ok I live in the northeast where bluegill are the size of a small donut at best and a 6 inch crappie is big. Small lean fish can dry out in a smoker before they get much flavor. I have good success with trout I use a very mild brine and applewood for the smoke. Fillets from a 10 or 12 inch fish take about an hour at 220 degrees in my smoker . While I nearly worship my smoker , pan fish in my book are best just sautéed in a pan with some lemon and butter.
Jul 21, 2019 20:27:56 #
Jerry_h23
Loc: Ocala
1. Scale and fillet, skin on.
2. Bring smoker or grill up to 350 f. I use mesquite wood.
3. When wood is producing smoke spray alum foil w/veg spray and put fish skin side down. Lightly spray fish and put in smoker/grill. Pan fish should be ready in about 20 min or so.
4. For salmon or steelhrad fillet skin off. Takes about 30 min.
2. Bring smoker or grill up to 350 f. I use mesquite wood.
3. When wood is producing smoke spray alum foil w/veg spray and put fish skin side down. Lightly spray fish and put in smoker/grill. Pan fish should be ready in about 20 min or so.
4. For salmon or steelhrad fillet skin off. Takes about 30 min.
Jul 21, 2019 20:54:58 #
Oh, Man!
You guys are killin' me.
Ethel! Fire up that Little Chief! I'm goin' down the pond fer a bit. Be right back!
You guys are killin' me.
Ethel! Fire up that Little Chief! I'm goin' down the pond fer a bit. Be right back!
Jul 22, 2019 14:44:17 #
Brine your fish over night. Take out of brine and put whatever seasoning you like on it . I like the Cajun seasoning. Place on your rack skin down. I use only oak or hickory wood. Keep the temp at 200 degrees for about 3 hrs. Always remember low and slow is the secret to good smoking.
Jul 23, 2019 04:43:58 #
FixorFish
Loc: SW Oregon
Haven't lately caught many fish that weren't trout or salmon (somewhat 'oily' fish) but if you want to smoke panfish, you certainly can use a familiar recipe for salmon/steelhead for the grill (higher heat... Cut to 150-250degrees max). Marinade in French's Italian salad dressing for 30-120min(refrigerated) or longer, drain, then smoke. The oil in the dressing keeps it moist, the spices....killer on fish. Could even back the heat to WAAAY low like 110 or so, & "cold smoke" for 6-24hrs, I do this w/salmon. Pain in the ass work, but worth the results and the kudos make the effort somewhat lessened !
Jul 23, 2019 22:28:09 #
Video Bob
Loc: Norfolk, Va
Of all the content here on "smoking fish" still haven't figured out how you lite them to smoke them. What am I missing ???
Jul 24, 2019 02:31:31 #
Video Bob wrote:
Of all the content here on "smoking fish" still haven't figured out how you lite them to smoke them. What am I missing ???
The rolling papers. lol! 😂😆🙊
Jul 24, 2019 06:04:08 #
FixorFish
Loc: SW Oregon
Gotta admit, they are hard to get & keep lit... don't roll TOO tight ! Check out the Ray Troll poster, t-shirt etc...."If you must smoke,......please smoke salmon,"
w/ a typical Ray Troll illustration. I am presently wearing a Ray Troll " Baitful Dead" shirt ! He was the one who coined the term " Spawn 'til you Die " , on that great poster. Check him out, like a Gary Larsen(Farside) with a bent for the fishy.
w/ a typical Ray Troll illustration. I am presently wearing a Ray Troll " Baitful Dead" shirt ! He was the one who coined the term " Spawn 'til you Die " , on that great poster. Check him out, like a Gary Larsen(Farside) with a bent for the fishy.
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