FishnBear Posted August 5, 2008 Share Posted August 5, 2008 I have been having fun useing my smoker and I was digging in my freezer and have some walleye and crappie fillets with out any skin on them. Anybody ever try this? How did you do it? Link to comment Share on other sites More sharing options...
LABS4ME Posted August 6, 2008 Share Posted August 6, 2008 I smoke mine with the skin on. I brine them, smoke them and the last half hour glaze them with a 1/3 cup honey, 1/3 cup apple juice, 1/3 cup brown sugar glaze (heat on stove till all ingredients are disolved)... MMM MMMGood Luck!Ken Link to comment Share on other sites More sharing options...
Outfitter17 Posted August 6, 2008 Share Posted August 6, 2008 I have never tried it, we always use lake trout and suckers. Link to comment Share on other sites More sharing options...
Borch Posted August 6, 2008 Share Posted August 6, 2008 I haven't done walleyes but crappies are very good smoked. Link to comment Share on other sites More sharing options...
polarsusd81 Posted August 6, 2008 Share Posted August 6, 2008 Had smoked walleye at one of the resorts on LOTW on our end of winter trip up there and it was awesome. One of the most memorable fish meals I have ever had. Link to comment Share on other sites More sharing options...
FishnBear Posted August 7, 2008 Author Share Posted August 7, 2008 Well I smoked the walleye last night tasted pretty good for my first try at it. I basted with Labs4me recipe worked well. Thanks Link to comment Share on other sites More sharing options...
dan z Posted August 7, 2008 Share Posted August 7, 2008 I just recently got a smoker might have to try what do I do to prepare it? Link to comment Share on other sites More sharing options...
FishnBear Posted August 8, 2008 Author Share Posted August 8, 2008 I brined them with High Mountain Fish Brine for 24 hrs Link to comment Share on other sites More sharing options...
wanger29 Posted August 8, 2008 Share Posted August 8, 2008 I've had a few smoked. Walleye's good smoked! A little tougher than trout. I like the salmon & trout that melts in your mouth. But all that aside, give it a try, I'd recommend it. Incidently that's how we stumbled across smoking them, my buddy bought an electric & charcoal smoker and was having a blast smoking things. Link to comment Share on other sites More sharing options...
SilverLakeBoy Posted August 8, 2008 Share Posted August 8, 2008 I've smoked skinless fillets for people in the past, I just lay them on a piece of cheese cloth. It works very good and nothing sticks to the grates Link to comment Share on other sites More sharing options...
kirkville1 Posted August 15, 2008 Share Posted August 15, 2008 Pickeral and northern are good too just pick the bones out as you eat em! Link to comment Share on other sites More sharing options...
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