Has anyone here smoked Pike. Very common fish here on the Canadian prairies. Any modifications to the smoked salmon recipes here?
I never did smoke N. Pike but don't see why you cannot. I personally don't like northerns because of the numerous bones. Just look for a recipe to brine to your liking. The amount of salt and time of brining will depend on the weight a thickness of your fish pieces.
I have done one and it came out good. Like usual make a modification that appeals to you . Some of the more fragrant herbs add a nice touch... The bones are less of an issue once it is cold and you can pick them out easily..