SMOKING FISH ?

[Bogsucker]

My neighbor and I smoked some tulibee, trout and salmon this past weekend, they turned out great. However, being new to the smoking process, I was wondering if smokers prefer to scale the fish or leave the scales on when smoking them? I did scale the tulibees, but would prefer not to if not needed.

[SilverLakeBoy]

You do not need to scale the fish for smoking.

[theeotherwhitemeat]

Which end do you light when you smoke them? Just kidding! Gosh,you guys are making me hungry!!! Haven`t had smoked fish in a while...

[WaveWacker]

A waste of time to scale. I only know this from sampling some of SilverLakeBoy's smoked fish. Mmmmmmmm

[LOWinEYEin]

Definately leave the scales on...Don't forget the applewood...

[Matt Johnson]

I keep the scales and skin on. Easier to pull the meat off and helps contain a bit of the flavor. Smoked whitefish is great!

Good Fishin,
Matt Johnson

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[SilverLakeBoy]

My favorite fresh water smoked fish are those big crappies from Red Lake. The next best are Northern Pike from 4 to 6 pounds.
Soak in my world famous brine for about 24 hours and smoke with apple or maple wood at about 160°F for about 4 to 6 hours depending on size of fish.

[CrappieMagnet]

CM

[This message has been edited by CrappieMagnet (edited 03-30-2004).]