Fish-Hawk.Net

Cant belive i just turned a nice feed of pike into something so bad. Im not even sure i want to feed it to the stray cats in the nabourhood.

I thought i would try smoking just under 3lbs of pike. Using a recipe taken from the internet.

It looked real good too.

Brine:
8 cups apple juice
3/4 cup canning or pickling salt
1/4 cup packed brown sugar
3 lbs., walleye(8 oz., each, 1/2 to 1 inch thick)

1/2 cup apple juice
1 tablespoon packed brown sugar
1 teaspoon honey
In a 5 quart glass or plastic container, combine brine ingredients. Stir until salt and sugar are dissolved. Add fillets to brine. Cover and refridgerate 12 hours or overnight.
Rinse with water, pat dry with paper towels. Arrange fillets on cooling racks. Air dry for 1 hour, or until fillets are shiney and dry.
Spray smoker racks with non-stick vegetable cooking spray. Arrange fillets on prepared racks, spacing them at least 1/2 inch apart.Smoke fillets until fish flakes easily with fork. In a 1 quart saucepan, combine glaze ingredients. Cook over medium heat for 2-3 minutes, or until mixture is hot and sugar is dissolved, stirring frequently. Brush glaze over fillets. Continue smoking for approx., 30 minutes to 1 hour, or until glaze is set.


I think that the 3/4 of salt is just to much! That is all i can taste. Its so salty i can't bare to eat it!

It makes me upset to waste food! But im not sure how i can bare to eat this fish.

The salt had to be a typo!

Man, that would be deadly

After searching for other smoking fish recipes. I think what i did wrong was leave the fish in the brine to long? Has anyone ever smoked and sort of fish? IM using the bradly smoker with apple wood.

I think you will find most brine recipes are way too heavy in the salt area . Put your pike out when the beers flowing and it will get used up .

TD

I use basicly same recipe but
1 cup sugar
1/2 cup salt
I never tried it any white flesh fish they are just to yummy on BBQ or baked in the oven
Only use on oily fleshed fish such as steelhead,salmon
they turn out pretty good especialy with a couple of cold ones on the side
make sure you rince the brine off well,let dry before you smoke could make all the difference,experiment a little you'll find the right combination
have fun!!

1Lastcast,I was told years ago to get the right mixture for the brine, you keep adding salt and dissolve it until you can take an egg out of the frig and density is enough to float the egg! Tried it and it works! Like someone else said, you must rince off the fish very well after brining!
Another tip, I found that using ''Alder'' wood chips gives the fish a lot smoother flavor. You can get Alder wood chips at Canadian Tire in bags.
Hope this helps you out a little! Paul.