Fishing Report Catfish caught yesterday...

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  1. #1
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    Default Catfish caught yesterday...

    ...are ready to be smoked tomorrow.

    Happy Thanksgiving to you all!

    20191124_203445.jpg

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  3. #2
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    Nice!

    What is youe smoking process if you dont mind sharing?

  4. #3
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    Quote Originally Posted by MikeyT View Post
    Nice!

    What is youe smoking process if you dont mind sharing?
    Hi MikeyT, I will marinate (8-12 hours) the fish with worcestershire sauce, lemon juice, apple cider vinegar, garlic, rosemary, virgin olive oil, cayenne pepper, chopped habanero peppers, cumin and Himalayan salt (my preference). Then smoke in a double rack, charcoal smoker with hickory wood chips. Smoking time ranges from 2-3 hours depending on the size of the fish and whether I want them to be smoked medium (still moist) to crisp.

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  6. #4
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    Default

    Very nice, thanks for posting. I’ll be right over!!!

  7. #5
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    I have been smoking fish for 30 years. First bluefish, salmon, trout and lastly catfish for the past 15 years. I have found blue cats the tastiest.
    My recipe
    2 cups soy sauce
    1 tbs Old Bay
    1 tbs garlic powder
    1tbs onion powder
    1 tbs Worcestershire
    1/4 cup brown sugar

    I smoke them at 225 degrees with apple and pecan for 2 1/2- 3 hours depending on fillet thickness. It is important to dry the fillets completely and let a pelicle form to allow smoke to adhere. Like Judy said, smoke them to your degree of doneness. Your brine sounds good too Judy. From everthing I have read about smoking fish, hickory is too strong and a mild fruitwood is suggested. Each to their own though as everyones tastes are different. Enjoy them.
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  8. #6
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    Quote Originally Posted by longtail View Post
    Very nice, thanks for posting. I’ll be right over!!!

  9. #7
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    Quote Originally Posted by crabby and son View Post
    I have been smoking fish for 30 years. First bluefish, salmon, trout and lastly catfish for the past 15 years. I have found blue cats the tastiest.
    My recipe
    2 cups soy sauce
    1 tbs Old Bay
    1 tbs garlic powder
    1tbs onion powder
    1 tbs Worcestershire
    1/4 cup brown sugar

    I smoke them at 225 degrees with apple and pecan for 2 1/2- 3 hours depending on fillet thickness. It is important to dry the fillets completely and let a pelicle form to allow smoke to adhere. Like Judy said, smoke them to your degree of doneness. Your brine sounds good too Judy. From everthing I have read about smoking fish, hickory is too strong and a mild fruitwood is suggested. Each to their own though as everyones tastes are different. Enjoy them.
    Thank you. I like the idea of Old Bay and soy sauce. Will have to give that a try, as well as the mild fruit wood.
    Thanks again.

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