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October 15, 2018, 06:20:02 AM

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Smoked catfish  (Read 7196 times)
LLF Fishing Legend
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I just smoked some catfish for the first time today.  My God is it good!  Smoked 4 dorsal steaks from two 5 lbs blues.  It was sooo wonderful my tongue slapped me for holding back.  

Ingrediants Required

-1/2c non iodized salt
-1/2c sugar
-1 quart water
4-6 very thick catfish fillets.  I used the dorsal fillets.  They need to be uniform in thickness.
-wood chips of your choice.  Fruit wood works best but hickory and oak are okay too.

Detailed Cooking Instructions

Dissolve the first two ingredients in the water and soak the fillets in it for at least 24 hours.

Pull the fillets out, pat dry, and set out to "dry" for 1 hour at room temp.  A thin glaze will form over them.

Smoke fillets for 3 hours or so.  Remove from smoke, let fillets come to room temp (15 min), then refrigerate.

I vacuum packed my fillets and refrigerated them.

PS:  Whowever goes fishing with me again, I'll bring some along.  Just don't confuse the dehydraded shad with the smoked catfish.

Go Pack Go!




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You think THAT'S hard, try naming two cities in New Hampshire!
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LLF Fishing Addict
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Quote from: "steve-o"
A thin glaze will form over them.


Does that scare anyone else  icon_eek  icon_eek



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I bought a box of animal crackers and it said on it "Do not eat if seal is broken." So I opened up the box, and sure enough...
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LLF Fishing Legend
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the glaze happens from the chemical reaction from the brine  icon_rolleyes




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Catch and Release fishing is a lot like golf.  You don't have to eat the ball to have a good time.

Adam
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LLF Fishing Legend
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It's called Pellica or something like that.  Leave them out just long enough for that to form.  Remember you just soaked them in salt water overnight, so any bugs on them are now dead.




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You think THAT'S hard, try naming two cities in New Hampshire!
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Lunker
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Posts: 174


What are you smoking them with?




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Gone Fishin'
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LLF Fishing Legend
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http://www.thebrinkmanncorp.com/acb/showdetl.cfm?&DID=8&User_ID=1237804&st=4668&st2=84946521&st3=-50622483&Product_ID=177&CATID=6

I have a small electric Brinkman.  Nothing fancy, but it does the job.  

I used this recipe with Crappie and Sandbass.  Just scale them, gut them, and cut the heads off.  Tastes great.

I took a smoked crappie and de-boned it.  Then cut the meat into chunks and mixed with cream cheese, capers, and gr onion.  Put this on a ritz cracker and served as a great, fast, easy appetizer.  Yum!




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You think THAT'S hard, try naming two cities in New Hampshire!
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Lunker
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Posts: 85


iT'S NOT WHAT YOU SMOKE THEM WITH !!!! IT'S WHAT YOU SMOKE WITH THEM.      icon_lol lol BBLLLAAAAAhahahahahahahahahaha

GREAT RECIPE thanx



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LLF Fishing Legend
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Posts: 1677


This recipe also works well for gar meat...Tastes just like chicken! icon_lol



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Lunker
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Posts: 177


Chicken what? icon_eek



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Minnow
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Posts: 17


just wondering?




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Me Mutha!
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