Thread: Smoked 'em

I make a brown sugar / sea salt / soy sauce curing brine for mine first. It takes 24 hrs in the cooler to cure the fillets before smoking. The sugar forms a shiny seal on the outside of the fillets taking on a bit of a Ham taste.

That is interesting. I have never done any like that

It was good enough the first time I had to do it again

Originally Posted by rojoguio

I make a brown sugar / sea salt / soy sauce curing brine for mine first. It takes 24 hrs in the cooler to cure the fillets before smoking. The sugar forms a shiny seal on the outside of the fillets taking on a bit of a Ham taste.

That is about the same as the sweet pickel brine that I have used for years. Catfish is probably the best smoked fish I've ever had! 48 hrs in the cooler and about 12 on the smoker. A few beers and some crackers and you can't stop eating!

Catfish would be food smoked I believe. It is a little more fatty or oily than crappie

Any smoked fish is good to me,,,,love it all

Originally Posted by DockShootinJack

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Forgot the star of the show. They make a smoked tuna dip down on the coast of Bama. This here smoke crappie would be a very good substitute

I love smoked fish dip! Have not tried it with crappie but will do now.