Pat dry, then season both sides of each fillet with coarse ground black pepper, freshly ground. This does mean that hot smoked fish has a short shelf life and needs to be refrigerated or frozen. You want smoked fish not baked.
Smoke it slow. Place the bags in a large bowl (just in case they spring a leak) and put it in the fridge. Remove the catfish from the brine and give a quick rinse. Press the pepper into the fish so there's less chance of it falling off as it smokes. Mix up your favorite Brine ( Search for brine there's plenty of them) In a pot I pour 1/2 gallon water 1/4 cup of salt 1/2 cup brown sugar make sure it dissolves 6 whole catfish around the same weight I like them to be around 3/4 lb or 1 lb Most will call for a gallon of water and a cup of salt. Take your catfish out of the refrigerator and out of the brine mixture. Over and done in 4 hours is the same as grilling or baking the fish with some smoke flavor added. Skin it, it will form a second skin during the smoking process. Put the fillets in brine for 8 hrs, patted dry and let them air dry for 1 hr, while I got the smoker fired and warmed up. Even other fish like tilapia and catfish are great smoked with alder wood. Soak in brine 18 to 24 hours then rinse. Brine fish 2-4 hours covered, in the refrigerator. Clean and wash catfish good. I've smoked catfish before and it turns out good I thinks pops brine would just give a better taste it is a oily fish so it doesn't dry out when you smoke it Click to expand... You didn't mention how big or thick the Catfish or Fillets are. Leave it whole, unless it’s more than 4 or 5 lbs. Remove fish from brine, rinse in cold water and air dry for 10 minutes before smoking.

A Great Brine and Smoke – Soy Sauce, Brown Sugar and Seasonings for Salmon, Trout and other Fish Posted on July 7, 2013 by Jack & Barbra Donachy For the past couple of years, our brining and smoking method for salmon, trout, sturgeon and other fish has been the most popular article on our blog. Replace cooking grate. Got them cleaned and cut into fillets, then soaked in clean water for 24 hrs to get the blood out. Fruit wood like apple and cherry are on the milder side and can work for smoking fish. Mixed up simple brine of, 1 cup kosher salt, 1 cup brown sugar, 2 tbl pepper corns, 1 tsp cayenne. Even if you're not grilling, a quick brine will get rid of the unsightly patches of white albumin that forms on fish when cooking. The brine can be simply salt and water. For the brine the 2 1/2 gallon mix will do 50 - 60 whitebass, 20 whitefish, 8 salmon or trout.
When ready to smoke, set stovetop smoker up with 2 tablespoons of chips between the smoker and the drip pan. Leave it there for 4 hours. By soaking fish for ten minutes in a sea-salt brine (1 tablespoon sea salt per 4 cups of cold water), he keeps fish on the grate from falling apart. The smoking time and temps can't be rushed as the smoking process is designed to slowly remove moisture from the fish and provide the curing process.

Skin it, cut the head off, and gut it, and wash it. Plan on 1 tablespoon/15 mL of plain salt, meaning salt without iodine , per cup of water.

Apply Three Little Pig’s Championship Rub to the Catfish. PREPARATION: Stir All Purpose Fish Brine in large non-conductive bowl until sugars dissolve. I tend to avoid stronger woods like hickory, oak and mesquite. Once your smoker is up to temperature, add cherry or apple wood. Get 2 freezer bags and place about 3 pounds of catfish fillets and ½ gallon of the brine in each of them. A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish. But as the fish are not going to be held for … Lightly apply Extra Virgin Olive Oil to both sides of the Catfish. Pat the fish dry with a paper towel. Sprinkle Cajun seasoning, salt and pepper all along the top of the fillets and then drizzle hot sauce on top. One gallon of brine is enough for 5 to 6 pounds of fillets.

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