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Title: Smoke fish question.
Post by: RAF128 on February 12, 2010, 04:15:13 AM

I do a lot of my fishing, well most of it, up at my cabin. We've got pike and walleye. I prefer walleye for the table but the pike is good too. I'd like to smoke some. I was going to hot smoke. I've been wondering what IT should the fish be at?

Title: Re: Smoke fish question.
Post by: FLBentRider on February 12, 2010, 05:46:31 AM

I've never checked.

I just cook it until the meat flakes and it looks done.

Title: Re: Smoke fish question.
Post by: Gizmo on February 13, 2010, 07:26:32 PM

I go by flaking and looks (loses the opaque flesh look) but I think it is around 135 to 140 degrees. Fish will vary by about 10 degrees or so between the different species.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: RAF128 on February 12, 2010, 04:15:13 AM