Smoked Crappie?

Only fish we ever smoked was carp - and that's the only way we ever found carp edible. For brine we just coated them with salt and put them in a great big crock overnight - they make their own brine. After that, into the smokehouse for 24 hours.

They end up tasting just like ham.

i might have to try the carp sometime, always wondered what it taste like. peoplle say bass taste like mud and it never has to me. so i can imagine carp isnt as bad as most people say.

i have smoked crappie perch and bluegill. the bluegill was my favorite. 1/2 cup salt 1 cup sugar (white and brown) think its a quart of water. i always fillet mine no skin, and just put them on the racks for a few hours. (little chief smoker) i smoke most of my fish now. better than grease, even though i love fish in the frying pan.

You want a brine that is killer and off the charts on any kind of fish, then try Northwest Salmon Candi.

When I lived in Michigan I learned that all fish can be smoked. There was one man whose theory was if you can catch it you can smoke it. I learned from him to start your fire with charcoal then put dry apple wood on top to make a good bed of coals. Then use fresh cut apple wood chips or dry chips soaked in water. The apple wood gives it a sweet smoked flavor. And I also learned that smoked is the only way to eat carp.