Author Topic: Smoking pike  (Read 543 times)

Offline fishinhog

  • IceShanty Rookie
  • **
  • Posts: 66
Smoking pike
« on: Feb 16, 2022, 11:05 AM »
Anyone ever done this? any tips?
Thanks

Offline whitetailsandcohos

  • IceShanty Rookie
  • **
  • Posts: 8
Re: Smoking pike
« Reply #1 on: Feb 16, 2022, 11:44 AM »
I've smoked a handful using a soysauce/brown sugar brine. I smoke most of my fish whole but for pike I have better luck just smoking fillets unless it's a real small/skinny guy.

Offline fishinhog

  • IceShanty Rookie
  • **
  • Posts: 66
Re: Smoking pike
« Reply #2 on: Feb 16, 2022, 12:14 PM »
Thank you!

Offline Doubles Shooter

  • Team IceShanty Maniac
  • **
  • Posts: 1,285
Re: Smoking pike
« Reply #3 on: Feb 16, 2022, 01:42 PM »
Love the stuff do it a bunch.

Brine:
Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer.
Add to this;
6 ounces of soy sauce
1/2 cup of non-iodized salt
1/2 cup of brown sugar
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/2 tsp of Cayenne pepper
1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)

Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.

Soak in the brine for 4 hours. I use Alder or apple wood.




Offline CMS

  • Team IceShanty Regular
  • ***
  • Posts: 302
Re: Smoking pike
« Reply #4 on: Feb 16, 2022, 05:00 PM »
That looks tasty, do you suppose this recipe would work with walleye?

Offline river_scum

  • Team IceShanty Maniac
  • **
  • Posts: 4,965
  • hook n cook
Re: Smoking pike
« Reply #5 on: Feb 16, 2022, 05:13 PM »
sounds like a good mix.  i love some maple wood smoke too.
real fishermen don't ask "where you catch those"

OANN the real story

- member here since -2003- IN.

Offline maddogg

  • Team IceShanty Addict
  • *
  • Posts: 901
Re: Smoking pike
« Reply #6 on: Feb 16, 2022, 05:20 PM »
Love the stuff do it a bunch.

Brine:
Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer.
Add to this;
6 ounces of soy sauce
1/2 cup of non-iodized salt
1/2 cup of brown sugar
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/2 tsp of Cayenne pepper
1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)

Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.

Soak in the brine for 4 hours. I use Alder or apple wood.



Do you skin the fish or do you leave the skin on?

Offline Doubles Shooter

  • Team IceShanty Maniac
  • **
  • Posts: 1,285
Re: Smoking pike
« Reply #7 on: Feb 16, 2022, 05:25 PM »
Do you skin the fish or do you leave the skin on?
I skin the fillets first. It adds too strong a flavor for me. I remove the y-bones, brine and smoke away. Sometimes I leave it in the smoker at a reduced temp once the fillets hit 145 degrees for another hour or so to further dry the fish. Makes great jerky too.

Offline Doubles Shooter

  • Team IceShanty Maniac
  • **
  • Posts: 1,285
Re: Smoking pike
« Reply #8 on: Feb 16, 2022, 05:28 PM »
That looks tasty, do you suppose this recipe would work with walleye?

Should be great. I do panfish and bass with it too.

Offline fishinhog

  • IceShanty Rookie
  • **
  • Posts: 66
Re: Smoking pike
« Reply #9 on: Feb 18, 2022, 10:47 AM »
Thank you DS!

 



Iceshanty | MyFishFinder | MyHuntingForum
Contact | Disclaimer | Privacypolicy | Sponsor
© 1996- Iceshanty.com
All Rights Reserved.