Smoked catfish

[rowdy]

Has anyone did this. I would like to try this with some of mine this summer. Wondiring if it was tasty!!

[mainbutter]

I've never smoked fish myself, but I've had smoked catfish. It's super delicious. Then again, I've never had smoked fish that wasn't awesome

[Scott K]

Smoked cat is very good, but may I recommend fish under 10#

[rowdy]

ya i probly wouldnt do any over ten pounds anyway. thanks. I had a buddy that brought some smoked salmon from alaska on our icefishing trip best stuff iv ever ate!!!

[Brad B]

it is the main way I eat catfish(except for the good catfish at cool cats). I just cut the fillet(leaving the skin on to protect from sticking to gril) off then fish put it in a bowl of saltwater overnight and the next day I will take it out of the saltwater and dry it off. I then start my charcoal grill with the coals one one half of it and the other half I place a metal dish full of water to keep it from drying out to bad. I find it gets done in anywhere from 1 1/2 to 3 hours depending on how thick the fillets are and the temp of the coals. I use apple wood or what ever I can get at the time. you just shut all the vent on the grill until they are almost closed and then drop the wood chips on the hot coals. they will start so smolder and that is when the smoke will start to fill the grill and give the fish the smoke taste. after the chips burn off the fish will continue to cook. you can tell it is done when it starts to flake apart.

[Ed Carlson]

“Backwater Eddy's"

>< CandyApple Smoked catfish >

Smoked channel catfish is a delicious campfire or on the water treat,it is my personal favorite of all the smoked fish. I like to use the brown sugar cure method with maple flavored brown sugar. Some mighty fine tasting bone pick’n, I tell you what Bubba!

I dress the cats by cutting the tails off and bleeding them on the stringer 30 min before I finish them off. Next just remove the belly flap to the anal opening, the fins and guts, and lastly the head, but leave the skin on. Be sure to rinse the internal cavity well, a scrub brush makes quick work of this job.

Now stack them in the freezer nice and straight in a double 2 gallon zip bag tell you have the amount of cats you wish to smoke. Even 5 smoking sized cats (18-13") will fill a smaller smoker up very quickly. Be sure to leave enough room for the smoke to do its job, don't crowd your kitty's.

Next remove from the freezer and head for the band saw. Now buzz them right down the middle, evenly splitting the cat into two sections down the backbone to the tail.

Next, whip up the brine. My tip is to use apple cider and no water in the brine, this adds additional zip to the flavor. A pinch of ginger is a nice touch too. The salt brine mix is a “too taste” thing, just take it easy, don't go nut's with the salt because too much salt is just plain nasty. Less is certainly better then more when it comes to salt, the smoke will cure it up just fine. Make sure after the brine is finished you rinse the slabs lightly to remove any excess salt deposits. Allow the fish to air dry a bit and jump to the smoker.

The key now is smoking, use apple chips or plum root, I prefer apple. The brown sugar cure is where the real taste work's its way in and finishes the curing process.

Mix the maple flavored brown sugar in a tub with "Coke" to cut it into a thick paste, not too runny now. It doesn't hurt to simmer the mix a bit to reduce it and thicken it up a bit. This simmer also kicks in the ginger...Nummy.

If you wish an extra kick you can add a few drops of “Liquid Smoke” or a tablespoon of extra fine cayenne pepper to the mix. Take it very easy on that stuff, it can get too strong fast, a little is all it takes. Now drop the brine soaked slabs into the mix and soak a while then lay them on the smoker racks. Just before the smoking is done take a brush and smear a good dose of the mix on the fleshy side of the fish to give it a golden caramel finish.

Weight and thickness of the catfish sections will determine time required in the smoker. I like the 3-5 lb. channel cats best to keep the size similar in the smoker, much more accurate and evenly smoked that way.

One last thing, I like to have them golden kitty treats vacuum-packed up for easy storage in the freezer. They stay fresh and tasty a long time. When you crave some golden catfish a 30-second defrost in a microwave will stir up the syrup again for the warm fish lovers. Or allow them to defrost on their own in the open air, if you can wait that long.

The hardest thing about this recipe is keeping your friends from eating it all up too fast, so it is best stash a few just for yourself to enjoy.

Hope you like this method, “OH Son” it's a catfish delight for sure!

A revised version of this method I often use is to fillet the catfish, but still leave the skin on. I'm a firm believer like sized and smaller fillets are best. As you achieve a more predictable brine and smoking result.

Enjoy!

"Backwater Eddy"

[reinhard1]

that's some good information right there. information i will use. thanks. good luck.

[Gordie]

Thanks Ed thats what i was looking for also. I have done it acouple other ways in which I consider less desirble so I will not pass that recipe on

[pushbutton]

I dress the cats by cutting the tails off and bleeding them on the stringer 30 min before I finish them off. Next just remove the belly flap to the anal opening

excellent read Ed!

Can't stress this enough wether they are prepared for smoking or cooking.....these two steps will greatly improve the flavor!

[bobbymalone]

I've tried smoking them before but I could never find papers big enough to roll them in.

<crickets>

[reinhard1]

good luck.

[tacklejunkie]

I've tried smoking them before but I could never find papers big enough to roll them in.

[mrklean]

always one in the crowd

[Ed Carlson]

Kitty cook'n time guys.