Smoked striper/deep fried walleye

[Gadgetman]

Since I started smoking striper fillets it's about the only way I'll cook it. Haven't bought fish but a few times in my life. Have always been fortunate to cook what I catch,and then some.

 

[Gonna Smoke]

I never buy fish, either and almost never order it in a restaurant unless it's something like seared tuna...

 

[crankybuzzard]

When can I come visit? That looks great!

 

[Gadgetman]

When can I come visit? That looks great!

When you're ready to catch your own ;)

 

[SmokinEdge]

Striper is fantastic fish! Your looks fantastic. We used to slay them on Lake Powell.

 

[BrianGSDTexoma]

Now that Walleye looks great. One of the things I miss about Michigan. I love catching Stripers but never really care to much to eat them. I might like them smoked though.

 

[DRKsmoking]

Nice pic's of your smoked fish
Fish and fires , I'm up for a big plate of that.

David

 

[mr_whipple]

Interesting. I've eaten a lot of striper in my day but never smoked them. Between the Chesapeake bay and the ocean I once was a striper catchin' fool. Care to share your process? Now fried walleye is just awesome...

 

[Gadgetman]

Now that Walleye looks great. One of the things I miss about Michigan. I love catching Stripers but never really care to much to eat them. I might like them smoked though.

Being from Texoma you aught to try smoking striper. This was a good size for that. A fillet off a 10-15 lber. Leave the skin and scales on it. Baste with melted butter and lemon juice. Season with SPG,baste again about 3/4 of the way though @ 225°.
The skin curls a lil acting like a bowl,holding the juices. The flakes are very moist.

 

[Gadgetman]

Interesting. I've eaten a lot of striper in my day but never smoked them. Between the Chesapeake bay and the ocean I once was a striper catchin' fool. Care to share your process? Now fried walleye is just awesome...

Just replied to Brian from Texoma with that

 

[Gadgetman]

Being from Texoma you aught to try smoking striper. This was a good size for that. A fillet off a 10-15 lber. Leave the skin and scales on it. Baste with melted butter and lemon juice. Season with SPG,baste again about 3/4 of the way though @ 225°.
The skin curls a lil acting like a bowl,holding the juices. The flakes are very moist.

I might add that when the milky looking juice comes to the surface it's probably done. You can see it in the photo.

 

[JLeonard]

I'll pick up crankybuzzard on the way with my cane pole in the back of the truck to get a plate of that great looking fish!

Jim

 

[Gadgetman]

I'll pick up crankybuzzard on the way with my cane pole in the back of the truck to get a plate of that great looking fish!

Jim

Plenty of room on my fishing rig. Bring it

 

[crankybuzzard]

When you're ready to catch your own ;)

I'm always up for a road trip to go fishing!

I'll pick up crankybuzzard on the way with my cane pole in the back of the truck to get a plate of that great looking fish!

Jim

I'll buy the gas and snacks!

 

[DRKsmoking]

I'll pick up crankybuzzard on the way with my cane pole in the back of the truck to get a plate of that great looking fish!

Jim

I'm always up for a road trip to go fishing!

I'll buy the gas and snacks!

You guys make a small detour of maybe 3 days travel ( not that big of a deal ) and I'm in for the road trip, LOL
I guess I would pay for the border costs if any , as long as you guys aren't carrying, ha ha
Love a good fishing trip

David