01-23-2007, 12:36 PM
[cool][#0000ff]Unless you are smoking your fish to last you through the winter (curing), you do not need to brine them. Most brine solutions make the fish far too salty for my tastes.[/#0000ff]
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[#0000ff]I have been using the fast smoking technique for a whole lotta years, on almost all the fish I smoke. I gives them plenty of flavor and cures them well enough to last for several weeks in the refrigerator. At least I think they would last longer. They usually go pretty fast.[/#0000ff]
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[#0000ff]Here is a [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=205567;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread"]LINK TO A POST[/url] that I put up a while back on smoking skinless boneless catfish fillets. You can use the same principles and seasonings. Just don't use as much and it won't take as long for the fish to smoke. Cats are heavy fleshed fish and take a lot of cookin' or smokin'. Trout and salmon are best if you don't overdo them.[/#0000ff]
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[#0000ff]I have been using the fast smoking technique for a whole lotta years, on almost all the fish I smoke. I gives them plenty of flavor and cures them well enough to last for several weeks in the refrigerator. At least I think they would last longer. They usually go pretty fast.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Here is a [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=205567;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread"]LINK TO A POST[/url] that I put up a while back on smoking skinless boneless catfish fillets. You can use the same principles and seasonings. Just don't use as much and it won't take as long for the fish to smoke. Cats are heavy fleshed fish and take a lot of cookin' or smokin'. Trout and salmon are best if you don't overdo them.[/#0000ff]
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