smoking fish

[Kelly & Beth]

Ok so I have smoked more than my share of whitefish and pike, now what I want to know is has anyone ever smoked perch?? I have a couple of 14" perch here and some white fish and am kind of temped to throw a couple in the smoker with the whitefish. has anyone smoked perch and how did it turn out for you?

[Pincherguy]

Pretty hard to light I would think, guess once ya get them going might not be too bad.:bad_boys_20:

[WayneChristie]

I smoked some walleye and it was awesome. perch should be just as good

[208prov]

I have smoked lots of 12'' perch, You have to watch them closely but are very tasty.

[Kelly & Beth]

Watch them closely? You mean they dry out quickly? Or watch out for the million little small bones? I have two big ones bound for the smoker tomorrow. They sure look good sitting in the brine.

[Hunter Trav]

So when we going fishing man???

[Kelly & Beth]

any time Trav, looks like i'm fishing until the 8th LOL

[208prov]

Watch them closely? You mean they dry out quickly? Or watch out for the million little small bones? I have two big ones bound for the smoker tomorrow. They sure look good sitting in the brine.

bones, Whats that, Maybe learn how to clean a fish boneless.

[Kelly & Beth]

bones, Whats that, Maybe learn how to clean a fish boneless.


Thanks tips, this isn't my first rodeo.

[Bigspiker]

What kind of brine do you use for smoking fish ingredients

[slingshotz]

We smoke perch all the time. Use the exact same brine and technique for whites. I leave the scales on the perch to keep it more moist as it is a leaner fish.

[Kelly & Beth]

What kind of brine do you use for smoking fish ingredients


My grandfather used to make the best smoked fish you could ever find, I hounded him for alot of years for his receipe and he would never tell me. When he reached the age where he cold no longer go fishing he gave me his secret. All he did was rub course salt and brown sugar into the meat and let it sit for 8hrs then smoke it to your preference. LOL so I tried and tried and it still never tasted the same. A few years later I found out that he used wood from the apple trees in the back yard. I tried it and there ya have it, the perfect receipe. Any time I smoke fish it is gone within a couple of hours of being out of the smoker and I rarely even get a chance to have a taste :sign0176: I once brought 6 smoked whites to a family christmas and they were all gone by 4 in the afternoon.

[Kelly & Beth]

Oh but of course I may of left out an ingrediant or two just to keep the secret going:sHa_shakeshout:

[Duramaximos]

How do you butcher fish for smoking? I mean, do you fillet them, leave 'em whole, steaks?

I've cold smoked lots of salmon but never anything else, hot or cold...
Thanks.

[Gust]

I have smoked almost every type of fish caught and bought and they all tasted just damn fine,,, though you could serve me smoked mocassin and I would gobble it back with no qualms.

[slingshotz]

How do you butcher fish for smoking? I mean, do you fillet them, leave 'em whole, steaks?

I've cold smoked lots of salmon but never anything else, hot or cold...
Thanks.

Gut them and that's it. Leave head and scales on. The scales help the skin stick together and peel off easy.

[deanmc]

They dry out fast. Leaving the skin on helps. Dont walk away for long they are soooo thin. I like to use brine made with apple juice in place of water. Still use same amount of salt and sugar.
Or leave them whole and eat around bones but I hate fish bones.

[deanmc]

How do you butcher fish for smoking? I mean, do you fillet them, leave 'em whole, steaks?

I've cold smoked lots of salmon but never anything else, hot or cold...
Thanks.

Depends on the fish and the smoker. Thick fillets are easier to do without drying it out.

Oily fish like whitefish are much easier to smoke and don't need to be watched as close.

Lean thin fillets can go from perfect to way too dry in a few minutes.

[Hunter Trav]

any time Trav, looks like i'm fishing until the 8th LOL

Right on, PM sent... :D

[Andrzej]

Coarse kosher salt and brown sugar...
http://i147.photobucket.com/albums/r299/Andrzej77/E395D376-598C-47CE-8675-2CA5A8911AC7-229-00000055183CF82C.jpg

[Sloughsharkjigger]

Coarse kosher salt and brown sugar...
http://i147.photobucket.com/albums/r299/Andrzej77/E395D376-598C-47CE-8675-2CA5A8911AC7-229-00000055183CF82C.jpg

Wow looks like you got enough fillets there to fill a few smokers. What kind of fish?

[Andrzej]

Lake Whitefish from commercial fisherman from Gull lake.
We do this every year 6$ for a fish last year.