Smoked Northern

[dewy]

Anyone ever smoked Northern Pike in here?Just looking for some ideas before my smoker arrives.The northerns will be running very shortly and piling up below a dam out at the lake here.When the water starts to warm up the best fishing of the year will be here, about a month of catching northerns in the 8 to 13+ lb range.I usually have plenty to fry up but am wanting to try smoking one this year as well.An old fella I used to fish with occasionaly made awesome smoked pike and I would usually drop one off at his house every year for him and his family to have after he got to sick to fish, unfortunately he died last year and I never found out how he did it.

[Mr Walleye]

Hi Dewy

I haven't tried it but here is a link to another forum with a discussion on smoked pike. There is a couple of methods listed. I have seen a couple more and I will post a link if I can find them.

http://www.fishingsaskatchewan.ca/forum/viewtopic.php?t=1301

Keep us posted on any projects you do.

Mike

[Thunder Fish]

 A simple receipe I have used for white meat freshwater fish is in ceramic/stainless bowl,layer of non Iodized salt,layer of pepper,layer of "granulated" garlic(not garlic powder) and a layer of dehydrated oinion.When I saw layer I mean a good sprinkling of the spice/salt.....layer of fish skin down repeat until there done.Simple,lets the smoke flavour through and tasty!.....................enjoy

[whitetailfan]

Hey Thunder, good to hear from you again.

What kind of temps are you smoking these at?  Are they fully cooked?

[manxman]

An old fella I used to fish with occasionaly made awesome smoked pike

Sounds like it is well worth a try dewy, ley us know how you get on.  :)

[outlander]

i just use a sprinkle kosher salt and brown sugar to taste. lay down some salt,then a layer of fish (skin side down) in a plastic container. keep going till you run out of room or fish.sprinkle the salt to the amount so that some flakes stay white, and roughly the same amount of brown sugar.(the amount of sugar will dictate the candy level of taste) set the container in the fridge for 12-24 hours.(do not add any water as the fish will supply the brine) wipe each fillet off with paper towel and set skin side down for about an hour or so.(just long enough to get a tacky surface) then throw them in the smoker and smoke away.(can cold smoke or hot smoke)

this is the way my pa always did for them hammerhandles.

chris

[dewy]

Thanks for the replies guys, Ill let you know how it comes out after they start biting and my smoker arrives.Sure getting hungry ;D

[Gizmo]

Been many a years since I left the midwest and had any northern.  You can send me a case or two and I'll gladly experiment for you and send you the best results.  ;)

[dewy]

Be easier if you just drove here and went fishin with me ;D ;)

[Gizmo]

Now that would be a plan if I could get it in my schedule. :'(

[dewy]

Offers good anytime, Im self employed so I can work it into my schedule easily.Matter of fact sometimes I leave with the intention of going to work and wind up fishing, or deer hunting, or pheasant hunting, or ............. ;D

Its gotten to the point now where my regular cutomers I do a lot of work for schedule me to come in before hunting season starts or after its ended to work on thier houses and such :D

[Gizmo]

O.K. Now I got to get on your Payroll>

New sign,

Will fish, hunt or BS for work!!!!


And you can you use any interpretation for the BS. :D

[iceman]

Hey Giz, Aren't you an me sort of like a "potential" customer for dewy? So maybe he needs to take us out fishing or something to sway us over. Ha!!! :D ;D

[Gizmo]

Sure, but I was kind looking forward to the paycheck with the fishin and huntin.

[dewy]

According to my wife the paychecks not real great by the time i buy tackle and bullets, and arrows, and meat saws, and smokers, and grinders, and gas, and............ ;D

But the hunting and fishing are good ;)