smoking fish help

[pulleye16]

So I have a smoker now and wondering how you guys smoke your fish. I'll be smoking northern and tulibee. Do you filet your fish or just gut them out? If you gut them out, do you have a perfered method and if so please explain in detail as I've never done this before. Thanks!!!

[Deitz Dittrich]

if you go back to the forums, go way to the bottom and there is a cooking forum.. lots of information on smoking in there..

[Deitz Dittrich]

Here is a link to help you find it this time..

One of my fave forums here on HSO...

http://www.hotspotoutdoors.com/forum/ubbthreads.php/forums/26/1/Cooking_and_Sharing_Recipes

[buckhunter21]

This is my favorite smoked fish recipe its not my personal recipe but its the one I use. I usually only smoke suckers or tulibee but really any fish will work. I cut the head and tail off mine and then split it in half down the belly and then cut along the back until it will lay somewhat flat and remove all the guts and wash it off good. As for the smoking part of it you will probably have to experiment a bit until you get the hang of your smoker. Good luck!

In a 5 gallon bucket -

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

1 1/2 cups Karo Corn Syrup

Mix it all real good. Add trimmed filets. This is enough brine for a 5 rack Big Chief Smoker. Let brine 6 to 12 hours. Dry on paper towels for at least an hour. Brush with honey if you like. Pepper heavily with crushed or cracked Black Pepper. Preheat smoker 1 hour. Smoke fish 6 to 12 hours or until completely done. Smoking time varies depending on wind and weather. On some occaisions I have finished off in the oven at 200 degrees.