smoking bluegills,large mouth bass

[smokerjim]

hey flash are blue's good smoked,, i usually get down to jersey a couple times a year fishing for strippers and blues, usually give the blue away because i tried them a couple of times and didn't like them, never had them smoked.

 

[flash]

 
hey flash are blue's good smoked,, i usually get down to jersey a couple times a year fishing for strippers and blues, usually give the blue away because i tried them a couple of times and didn't like them, never had them smoked.

 I only do Bluefish two ways, one is Smoked (either for Dip or sitting on some form of sauce on a Ritz cracker) or blackened. Referred to as "Black 'N Bluefish". 

   I actually prefer the Blues over the Spanish, but might you our Florida Bluefish are not as big as those NE ones are. Most of our will be in the 14 to 20 inch area. They make a right fine dip.

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• flash
• Nov 13, 2012

 

[leah elisheva]

So delicious! I make a bluefish pate that I downright adore! (Either grill or smoke the bluefish first as both ways are fabulous)! And it's healthful, simple, made without horrible gunk etc!

Happy Tuesday to all! Cheers! - Leah

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• leah elisheva
• Jan 28, 2014

 

[smokerjim]

thanks, i will try bluefish again this summer"smoked,blackened and if anyone else has a recipe, but to tell you the truth i'm not sure if i will like it. i do like all seafood so when i had blue years ago maybe it was just cooked wrong because what i remember it was terrible. thanks again

 

[flash]

Even heard of Jack Cravelles? They are usually feed to dogs or cats, but a friend of mine smoked some and made a dip. Very good also. As with Spanish Macks, some like them, some don't. I'd rather have a Bluefish, but both are an Oily fish and some folks just don't like a fish to taste "fishy". LOL.  I found if I cut out the blood line and skin the Macs, fry them that day as I do Spotted Seatrout, you pretty much cannot tell the difference from the trout. 

 Keep some smaller Blues and spice them up good. I like to spritz them with a 50/50 mix of lemon juice and canola oil while they are smoking. Here I use Pecan or Hickory, but mainly Pecan. My wife actually picks up a ready made French Onion Dip from a local store (we use to make our own, this is just so much easier and taste better) and I just add in chunks of fish and lots of them. NO ONE has ever turned it down after tasting it.

 

[smokerjim]

definitely will try them smoked,maybe that will change their flavor,don't have pecan will have to go with hickory or mesq.must be something with oily fish because i don't like fresh salmon but i do like it smoked.  

 

[Bearcarver]

 
definitely will try them smoked,maybe that will change their flavor,don't have pecan will have to go with hickory or mesq.must be something with oily fish because i don't like fresh salmon but i do like it smoked.  

Yes I would say it's the oily fish problem. Everybody in my area says Blues are too oily, but they all love it smoked.

I don't care for Salmon either, unless it's smoked, probably for the same oily reason.

I also love trout made anyway you can make them, until they get over about 20"----Then they have to be smoked. IMHO

Bear

 

[guruatbol]

For oily fish I like to put them on a soaked cedar plank in the gas grill and they are awesome!

I have never tried to smoke them.  If I go to the local fishing derby Saturday, and catch any, I will put them in the MES and try my hand at smoked trout.

Another way to help the oily fish taste batter is to soak them in Good Seasonings Italian salad dressing for a couple hours then grill them until done to your desired texture.  I like mine over done.  Some like it flaky, some like it in between.  My daughter has a word for fish not done enough, "Slothery"

Mel

 

[rlk438]

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• rlk438
• Jan 28, 2014

I did hickory, pecan, oak mix of wood in my stick burner. Very good. Although some would say hickory is to strong for fish. But I am on no salt diet. The mess I made the other day with pecan and apple were milder.

 

[flash]

 
definitely will try them smoked,maybe that will change their flavor,don't have pecan will have to go with hickory or mesq.must be something with oily fish because i don't like fresh salmon but i do like it smoked.  

 I like to spice them up some too.  Everglades heat (or some cayenne) , lemon pepper, black pepper, etc. Kick em up a notch.  Remember to take them a little longer on the smoker to kinda dry them out a bit. This is when you want to make dip out of them. Let them rest and chill them. Easier to pull apart for the adding to the dip.

 

[flash]

 
For oily fish I like to put them on a soaked cedar plank in the gas grill and they are awesome!

I have never tried to smoke them.  If I go to the local fishing derby Saturday, and catch any, I will put them in the MES and try my hand at smoked trout.

Another way to help the oily fish taste batter is to soak them in Good Seasonings Italian salad dressing for a couple hours then grill them until done to your desired texture.  I like mine over done.  Some like it flaky, some like it in between.  My daughter has a word for fish not done enough, "Slothery"

Mel

 Our Florida Saltwater trout are just to light flavored. Usually they end up on the grill or in the Fryer. Can't see smoking them.

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• flash
• Jan 29, 2014

Some of our trout and bluefish.

 

[sb59]

 
thanks, i will try bluefish again this summer"smoked,blackened and if anyone else has a recipe, but to tell you the truth i'm not sure if i will like it. i do like all seafood so when i had blue years ago maybe it was just cooked wrong because what i remember it was terrible. thanks again

If you catch them get them into salted ice water right away. It helps keep them firm and fresh. If you can push your finger against the body and leave an imprint the fish is already losing quality. Smaller, 3lbs. or less are milder then larger,and if you want to reduce fishy taste further skin the fillets and remove the dark meat and smoke on a jerky type rack.

 

[smokerjim]

your all making me hungry, going to have to get out fishing soon!!! I like the "slothery" flash, that's how i feel about raw fish also,hope you don't mind i use that someday.

 

[smokerjim]

just an update, finally smoked some bluegill and bass did some in a salt,sugar brine and some with tony's seasoning"they both came out great but i think i used a little to much tony's seasoning as they were a on the salty side but it does give them nice flavor just need to cut back on it.smoked them with apple at 250-260 for 25 minutes, will do them again.they didn't last long!!

 

[shoneyboy]

 
just an update, finally smoked some bluegill and bass did some in a salt,sugar brine and some with tony's seasoning"they both came out great but i think i used a little to much tony's seasoning as they were a on the salty side but it does give them nice flavor just need to cut back on it.smoked them with apple at 250-260 for 25 minutes, will do them again.they didn't last long!!

Smokerjim,

........ With the combination of the brine and the Tony's, I can understand were it could be salty...... I have never brined mine......ShoneyBoy

 

[smokerjim]

i didn't use tony's on the fish i put in the brine, i think i just used to much,i should say i really don't eat alot of salt so that could be the reason.tony's does have a good flavor just need to cut back.sorry you think it's worthless but i can't post pictures, i only have a 35mm camera and my cell doesn't have a camera,maybe someday i'll get with the times.

 

[shoneyboy]

Smokerjim, I was not trying to be disrecptful about the :worthless , it's just a way we pick and play with our fellow members on the site......by far I understand........ ShoneyBoy

 

[Bearcarver]

 
i didn't use tony's on the fish i put in the brine, i think i just used to much,i should say i really don't eat alot of salt so that could be the reason.tony's does have a good flavor just need to cut back.sorry you think it's worthless but i can't post pictures, i only have a 35mm camera and my cell doesn't have a camera,maybe someday i'll get with the times.

How 'bout a pencil & a drawing pad???

Just kidding.  

Bear

 

[smokerjim]

shoneyboy no problem like wise i wasn't trying to say tony c's was bad,it's good just have to watch amounts.i could try the pencil and pad not sure if you'll appreciate my artist skills.I'm sure there would be alot more heckling.I'm going to try getting out tomorrow morning and catch some more and try it again. 

 

[damunro]

Bass,Perch,Sun fish, Pickeral, Pike any Freshwater Fish.

1 gal. water

3/4 cup to 1 cup pickling salt, depending on taste.

1 cup white suger

1 cup brown suger

if you have it, 1 tsp. Instacure # 1

All the spices you want, jerky seasoning etc...

24 hours in pickle.

Dry off.

Smoke for 4-6 hrs @ 200 deg. on oiled racks.

Cheers !