Smoked catfish

Steve-O · Posted: Sun, Jan 09 2005 06:35 pm Post subject: Smoked catfish

I just smoked some catfish for the first time today. My God is it good! Smoked 4 dorsal steaks from two 5 lbs blues. It was sooo wonderful my tongue slapped me for holding back.

Ingrediants Required

-1/2c non iodized salt
-1/2c sugar
-1 quart water
4-6 very thick catfish fillets. I used the dorsal fillets. They need to be uniform in thickness.
-wood chips of your choice. Fruit wood works best but hickory and oak are okay too.

Detailed Cooking Instructions

Dissolve the first two ingredients in the water and soak the fillets in it for at least 24 hours.

Pull the fillets out, pat dry, and set out to "dry" for 1 hour at room temp. A thin glaze will form over them.

Smoke fillets for 3 hours or so. Remove from smoke, let fillets come to room temp (15 min), then refrigerate.

I vacuum packed my fillets and refrigerated them.

PS: Whowever goes fishing with me again, I'll bring some along. Just don't confuse the dehydraded shad with the smoked catfish.

Go Pack Go!
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shawn · Posted: Sun, Jan 09 2005 08:09 pm Post subject:

steve-o wrote:

A thin glaze will form over them.

Does that scare anyone else

Adam · Posted: Sun, Jan 09 2005 08:45 pm Post subject:

the glaze happens from the chemical reaction from the brine

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Steve-O · Posted: Mon, Jan 10 2005 01:09 pm Post subject:

It's called Pellica or something like that. Leave them out just long enough for that to form. Remember you just soaked them in salt water overnight, so any bugs on them are now dead.
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Justin7-11 · Posted: Sat, Jan 29 2005 10:25 pm Post subject:

What are you smoking them with?
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Steve-O · Posted: Wed, May 11 2005 02:18 pm Post subject:

http://www.thebrinkmanncorp.com/acb/showdetl.cfm?&DID=8&User_ID=1237804&st=4668&st2=84946521&st3=-50622483&Product_ID=177&CATID=6

I have a small electric Brinkman. Nothing fancy, but it does the job.

I used this recipe with Crappie and Sandbass. Just scale them, gut them, and cut the heads off. Tastes great.

I took a smoked crappie and de-boned it. Then cut the meat into chunks and mixed with cream cheese, capers, and gr onion. Put this on a ritz cracker and served as a great, fast, easy appetizer. Yum!
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JiggHead · Lunker Joined: 10 Mar 2007 Posts: 57 Status: **Offline!**

iT'S NOT WHAT YOU SMOKE THEM WITH !!!! IT'S WHAT YOU SMOKE WITH THEM.

lol BBLLLAAAAAhahahahahahahahahaha

GREAT RECIPE thanx

RonnieD · Posted: Sun, Sep 02 2007 08:09 am Post subject:

This recipe also works well for gar meat...Tastes just like chicken!

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cliffoa · Posted: Sun, Sep 02 2007 03:30 pm Post subject:

Chicken what?

RF42025

just wondering?
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