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On a whim last Saturday I took some fillets that I had just thawed and put them in the smoker. I laid them on tinfoil that had been sprayed with pam, sprinkled both sides with seasoning, added grape juice to the water pan, and smoked them with apple wood at 225 degrees for about 3 hours. There were 5 pounds of fillets. They turned out truly awful...too dry, kind of bitter, and too "fishy". Also they didn't take the smoke flavor too well.
Any suggestions other than to stick with frying?
I have tried dried fish ONE time from a guy that was from Canada. Was truly the worst tasting fish I have ever tried! VERY VERY FISHY TASTING!!! I know the folks up in Alaska smoke salmon alot but I still can't see a better way to cook fish other than frying or maybe baking.
Never smoked any but i cook them on the grill a lot.....non stick grilling tin foil and used pam....season fillets with tony catcheres creole seasoning....about two minutes on each side or untill flakes good.
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even better is grilling em on a cedar plank. soak it good for bout three hours or so, dry it (or them if you are grilling a lot of fillets) with a paper towel, spray plank with pam, season to your liking, and grill for bout 8-10 minutes (or until no longer translucent) without turning. wow, what a flavor. all i ever put on mine is tony chachere on one side and blackened on the other, but each to his/her own!
If my favorite is fried my second favorite is Crappie Coubion. If you don't know what that is google search Catfish Coubion and substitute the Catfish with Crappie fillets. Serve that over rice and man it can't be beat! Come to think of it Coubion is my favorite and fried is my second lol!
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I grill mine on a cast iron grill pan. I found crappie is too delicate for charcoal and smoke. My favorite is fish tacos with mango salsa.
One of my favorites is make a pot of yellow rice, spread cooked rice in a casarole dish about 1 " thick. Cover bed of rice with fillets seasoned with butter, tony,s, a few onion rings and bake for about 25 or 30 mins. at 300 or Until done. This is they way I used to cook Pompano when they were available ( probably the tastiest fish that swims ) but sac au lait fillets are mighty good. Garnish with parsley and a couple of drops of lemon and your friends will think you've been studying under chef Paul. Yep
When I grill fish, whether it's panfish, walleye or salmon I will put a layer of sliced onions on the foil and put the fish on top of the onions then pats of butter on the fish with salt and black pepper. When the fish flakes the onions will be done, too. Mmm-mmm good.
Those look delicious! Thanks!Quote:
Originally Posted by saute86
As hard as I try, I can't keep the durn things lit....
Hard to light, papers get wet
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But planking on the grill is amazing, wonder using cedar chips in the smoker would give better results when I've done salmon and striper lots of chips in a aluminum pan covered with aluminum foil with holes punch in it lay fillet across cover high heat get the smoke rolling about 8 minutes done serve with a mustard sauceQuote:
Originally Posted by Lawnmowerman43
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Hey Dwayne......here ya go.....man that looks goodQuote:
Originally Posted by saute86
Now that is how you do it. Best taco's ever.Quote:
Originally Posted by saute86
dude!! I hear you, I grill a lot of salmon on cedar planks. Gets you in good graces with the wifey, if you know what I mean.Quote:
Originally Posted by Lawnmowerman43
What I learned in the many trips to Caribbean Islands is put the fresh caught fish in a shallow aluminum disposable pan, lay them in there with fresh onions, red bell pepper, pineapple, Tony's, and butter. Wrap loosely with foil and put on the coals. Works nicely. We do it regular here.
OMG...you guys are making me so hungry....
I do have to admit, those do look good!Quote:
Originally Posted by "G"
Yep, I love me some fish tacos also. Call me at BR 549 when they get ready.
I smoke crappie a few times a year. I scale my fish and smoke them with the skin on. I also brush the skin with olive oil to keep them from being so dry. You need a very light wood to smoke with or the smoke flavoring takes over. I like an apple or peach wood to smoke with rather than a hickory and I use it very sparingly. I don't think I've ever smoke them over 2.5 hours either. I have to adjust my time according to the size of the fish. I've got some crappie to smoke here in a couple of weeks. I'll get some pics of them when I do.
Thanks! I can understand how the olive oil and leaving skin on would have improved things. Grilling on cedar planks is the next thing I'm going to try. Looking forward to seeing your pictures.Quote:
Originally Posted by arkcrappie