These puppies are ready! (Smoking my first Silver Bass)

[Voltaire]

Here we go, ready for the smoker!


Sorry for the poor quality pic and yes that is Keystone Light.

[ice pig 121]

OOH nice looking slabs, I'm sure the Bradley will threat them right!

[KingCat]

Nice. How long did you smoke them, any seasoning?

[royjulius]

Looks good! I need to get me a smoker and get started.

[Voltaire]

They turned out great! Better than I expected for my first time. I brined them with this overnight:

1 Gallon warm water
2 Cups salt (I use morton's table salt)
2 Cups Brown Sugar
4 Tablespoons garlic powder
8 Tablespoons onion powder
2 ounce bottle of mapeline (near imitation vanilla)
1 1/2 cups Karo Corn Syrup
cayenne too

Then I  rinshed them and let them sit out about an hour for the pellicle to form. I then brushed them with honey and put a bunch of cracked pepper on them.

Next I smoked them at 145 degrees for 2 hours and then raised the temp to 200 degrees. I took the fish out when their internal temp registered 165 degrees.

They were awesome. I ate about 4 fillets as is and the rest I turned into a delicious dip!!!

Next I am going to try making some fish jerky to bring with ice fishing, anyone tried it?

[Voltaire]

I forgot to add: I used an equal mixture of alder and apple wood for the smoking.

[Fillet]

They do look good. What type of chip for fish?

I have always thought about fish jerky but its hard to stray away from the usual deer, duck, goose, turkey, grouse......

Let me know if you find a fish jerky recipe worth wastin fillets on!

[royjulius]

They turned out great! Better than I expected for my first time. I brined them with this overnight:

1 Gallon warm water
2 Cups salt (I use morton's table salt)
2 Cups Brown Sugar
4 Tablespoons garlic powder
8 Tablespoons onion powder
2 ounce bottle of mapeline (near imitation vanilla)
1 1/2 cups Karo Corn Syrup
cayenne too

Then I  rinshed them and let them sit out about an hour for the pellicle to form. I then brushed them with honey and put a bunch of cracked pepper on them.

Next I smoked them at 145 degrees for 2 hours and then raised the temp to 200 degrees. I took the fish out when their internal temp registered 165 degrees.

They were awesome. I ate about 4 fillets as is and the rest I turned into a delicious dip!!!

Next I am going to try making some fish jerky to bring with ice fishing, anyone tried it?

Thanks for the recipe voltaire! I'm gonna try that this winter. I would like to do some fish jerky too. My uncle says he used to take those out on the ice and eat em while he fished. I better call him and ask him how he did it.

[Voltaire]

You bet Roy, I would be interested in the fish jerky recipe. I'm guessing all  you do is smoke this crap out of them until they are dry but I'm not sure. Please share the recipe when you get it. Let me know how your smoked fish turn as well!

[fishin mt]

isn't fish jerky just smoked fish?  my friends dad would always pull a whole small smoked trout out of his pocket when we were ice fishing.  it was just gutted and smoked.  it was smoked pretty dry but man it was good.  It was pretty funny that he would carry it around in his pocket for half a day and all the sudden pull it out.

[Voltaire]

isn't fish jerky just smoked fish?  my friends dad would always pull a whole small smoked trout out of his pocket when we were ice fishing.  it was just gutted and smoked.  it was smoked pretty dry but man it was good.  It was pretty funny that he would carry it around in his pocket for half a day and all the sudden pull it out.

I'm pretty sure it's the same but one is dried longer.

[royjulius]

I think with fish jerky there's a curing process vs. just cook-smoked where they're smoke infused for the table but not cured and preserved for travel.