What to do with a Tullibee

[Darton37]

I am interested in the best way to prepare tullibee. Any suggestion would be appreciated

[Guest]

Smoke them whole, skin on. Simply dress them, make a slit from vent to lower jaw, remove the entrails and gills. Soak in a strong brine solution 1 cup pickling salt to 4 cups water. Smoke over meduim low heat until fully cooked. If you dont have a smoker, bake at 325 degrees for 30 minutes, then place on the grill with a low fire and plenty of woodchips to add a smoke flavor. They will be delicate when fully cooked, handle with care. use a small fish grate in the smoker, oven or grill.

Alternatively, when filleted they are great breaded and fried, battered and fried, or just grilled or pan fried.

[loadmaster]

bake them whole, with skin on until the skin turns dark. realy good

[Swill]

I know some guys who take them to Angus meats and they do a great job smoking them.

They are off of Hwy 61 just south of 694 but before hwy 36 on the left.

Swill

[RuKiddingMe]

I used to take my fish there to be smoked, and even my duck and goose meat to be jerkied, and recently I had heard the City of Maplewood shutdown their smoke house because neighborhood residents complained about the smell. Now maybe it's just me but I love the smell of fish smoking... YUMMMMMMY...

Too Bad, Anyone know of an alternative place in the NorthEast Metro that still smokes fish?

Matt

[Sgt. Rock]

I've always loved then brined and smoked whole. But this winter on Winnie the resort mentioned they were wormy. Sure enough we filleted open about a dozen and they were loaded. Some big worms too. Kinda lost my appetitie for them. Anybody else experience this? What about fish from LOW?