Caught a few smokers after work tonight. In the brine now, ready for smoke in the morning.

Skin on?

Recipe please.

X 2

Is the Canadian Club for the brine, you or both?

I leave the skin on and smoke skin side down. They seem to hold together better and dont dry out as much.

To one gallon of water I add:
3/4 cup table salt (1 cup if it’s corse salt)
1 cup brown sugar. If all you have is regular sugar just add a couple glugs of pancake syrup. (Like I did tonight lol)
Stir till all dissolved.
Add fish and brine over night.
I’ll take them out in the am, give a quick rinse and put on a rack to dry a bit b4 smoking.

I like punky cottonwood for the smoke. Or punky poplar.

Just me!

Watching

Moosetrot

Post pictures of the final product if you have time.

Will do GB.

Here’s some skin on lake trout I did a couple weeks ago. I put them in the brine for the drive home from Canada. I’ve found it’s a great system for lake trout. Brine on way home and smoke while unpacking. Lake trout don’t freeze as well as other fish so it works good.

I don’t normally bring fish home from Canada but we caught these day before departure and planned on a fish fry that night but, the day got away from us. lol Stupid CC!

How long do you smoke them and at what temp Shawn?

I kinda cook/smoke them on this grill Jayme. Try to keep it at around 200. I don’t like to add the smoke right at the start or they can get kinda pitchy tasting. After they seal up a bit I’ll add the punky cottonwood I sprayed with water earlier.

I just let them go till the oil starts coming out and they are golden brown.

I rinsed the fish and have them drying up a bit on rack while fire burns down.

Thanks for posting. Like this!

Been long time since I smoked any catfish. Bought the last piece I had from fish market. Yours is looking to be good. Be waiting on pictures of finish product.


Mac

"Never Forget Which Way Is Up!"

Thanks.

Just put them on about 15 min ago. Smoker was holding just under 225 with the wood coals. Didnt add
smoke yet.

Got a a couple more in the sac this morning. Might grill them later.
Using frogs off the sand bar while I was down here messing with the smoker anyway. lol

Looks Great! I wanted to go get a beer and some crackers and eat them off the monitor!

This is awesome !

Bouta 1/2 beer away from adding smoke. Has already gotten a little smoke from adding wood for heat, but not much. I try to keep firebox door open when adding wood, until it stops smoking.

They are really good smoked

so this fish is smoke to eat, not package for later consumption, I am guessing.

What river is that in the picture.?


I grew up on the east side and there were 4 rivers
Platte
Niobrara
Elkhorn
Missouri

We’r on the Elkhorn, for the last 25 years or so. Moved here from the Platte though. Kinda been a river rat my whole life I guess. lol.

I’ve never really had smoked fish last long enough to package for later consumption lol. I have canned smoked catfish in the past with good results. Usually in the flat jelly type jars with a little olive oil, break a few out around Christmas. As a matter of fact, I broke early and ate one of the little gaffers in this batch for lunch! lol


Just pulled the rest off.