Sssmokin'

[Riley/MN]

Okay, a couple questions. I've got the Brinkman smoker that looks like a webber kettle that got excited. It's got a fire pan in the bottom, then a water pan, then some grates. I've done a few turkeys and turkey breasts, but I now want to try smokin some carp (have a friend on the Mississippi backwaters that gets 'em land-locked in the spring).

My questions:

1) How to smoke fish, and is there a book I should read or ???

2) I noticed enough MN, WI, IA posters on here that someone should know... Are the fish in the upper Miss. safe to eat?

Thanks all

 

[vinnynj]

dont know about safe to eat but my dad who is almost 90 claims that thay are good to eat he also eats wood chuck lots of old timers eat carp cant say i have but been eatin catfish hear in nj forever and im not dead yet

 

[jaybeach]

I have smoked salmon, steelhead and sucker on my smoker just like yours.
There are prob'ly a lot of ways to do it, but here's my recipe:
1. Simply fillet your fish - leave the skin on.
2. Layer fillets in a large pan (I use a turkey roaster).
3. Over each layer, sprinkle generously with both salt and brown sugar.
4. Add more layers as needed.
5. Cover and put in a cool place (not freezing) for 12 hours.
6. I like to spoon some of the liquid that comes out of the fish over everything, and then cover for another 6 hours.
NOTE - the time will depend somewhat on the thickness of the fillets. If they are less than an inch thick at the thickest part, shorten the time for both steps 5 & 6 or they will be too dry (the salt really sucks the moisture out of them). Better to take 'em out too early than make cardboard out of them until you get some practice.
7. Remove from pan, rinse well under running water, and put on your smoker skin side down.
8. Being a charcoal smoker, you'll have to keep adding charcoal and wood chips, pieces, or whatever every couple of hours or so.
My favorite wood is apple. I like to get green limbs, about 1 1/2" to 2" in diameter - they really put out a lot of sweet smoke. Maple also works good, and there are lots of prepared things out there. Just make sure it's well soaked if it isn't green.
9. Enjoy.
If they still are a little uncooked after you've taken them out of the smoker, you can always put them on a flat sheet in the oven to finish cooking them.
:thumbsup:

 

The best bet for the most up-to-date info on safety warnings would be the DNR or your fishing regulation book that came with your fishing license.

To my knowledge, there has been advisories on carp and other bottom dwellers in the upper Mississippi for awhile. These advisories usually detail how often you can eat a variety of fish, who would be most at risk etc. I just tossed out my 2004 fishing regulation book, but I am sure the advisories have been the same the last few years except that the Winona pool (5a) had an additional warning. Can't remember what it was.

Most of the heavy metals and other nasties collect in the fat of the fish. Clean them well and remove the blood line in any of the rough fish.

To smoke salmon we use this recipe and I am sure it will work well on any fish:

1 c kosher salt
1/2 c white sugar
3/4 c brown sugar
1 T crushed black peppercorns


Mix above ingedients well and lay out a piece of foil that larger than the fish. Repeat with a piece of plastic wrap placed over the foil.

Spread 1/3 of the cure mix on the the plastic wrap and place filet skin side down. Sprinkle another 1/3 of cure over the flesh side of filet. Lay other half of filet, flesh to flesh, with the first half. Rub last 1/3 of cure into the skin of second filet.

Wrap fish tightly with the plastic/foil wrap. Refrigerate with fish on a large flat surface and a weight on top of the fish. The fish will yield juices so make sure your wrap is sealed well. After 12 hours, flip fish over and place weight on fish again. After another 12 hours, unwrap fish and rinse very well with cold water. Dry fish with paper towels. Allow to air dry for 1-3 hours. Fish will take on a dry leather like appearance. Prepare smoker and Pam the racks. Smoke at 155 degrees until internal temp of fish reaches 136 degrees. I prefer to use apple wood. Remove and allow to cool. Serve now or refrigerate for about a week. Very tasty and moist.

 

[jaybeach]

OOOPS! I forgot a couple of things in my previous post, and it was too late to edit.
The amount of salt and brown sugar: Don't use a salt shaker; we're talkin' grabbin' handsful of salt from a 5 lb bag. Probably use at least a couple of cups for two 5 to 8 pound fish. Probably at least 1/2 pound of brown sugar.
The time to smoke: Between 4 and 6 hours, depending on the thickness of the fillets.
Enjoy! :thumbsup:
I have also seen larger fish cut into 1" thick steaks for smoking - leave the skin on. They'll look like horseshoes. Make sure your grates are lubricated to prevent the flesh from sticking - who knows, maybe bore butter would work. :haha:
OK - that's all.

 

[gabi]

Don't worry, you can eat fish if they are in the mississippi from minnesota. you only have to worry once they get to missouri.lol. It may have a bit of a strong taste, but it is safe. Take it from me, i know a bit about mn. :m2c:

 

[nit wit]

I can't get my fish lit!
NIT WIT :crackup: