I plan on frying some for a supper meal but I am considering cold smoking a fillet similar salmon. I was just wondering if anyone has ever tried salt curing and cold smoking pike. I have friend that pickles it, but I'm not a dig fan of pickled fish.Fry or bake
I personally think you’d be ruining an excellent fish by trying this. With such a delicate flavor and low fat I don’t see good results. Perhaps I’m wrong and someone else here will share good results. As far as pickling, my brother pickles northern pike but certainly not walleye.I plan on frying some for a supper meal but I am considering cold smoking a fillet similar salmon. I was just wondering if anyone has ever tried salt curing and cold smoking pike. I have friend that pickles it, but I'm not a dig fan of pickled fish.
I’m think it would taste great dry cured… I was recently looking into dry curing or at least drying after cold smoking some trout and as long as it not over slates I don’t see why it would be good… I read on a post a guy recommend to shoot for 18-20% water loss so I would try that after curing with salt sugar and cure 1I have been given 2.5 lbs of fresh walleye fillets. I've been thinking of dry curing a fillet like do salmon? Is this possible or will I just ruin a good fillet that I should of fried.
What he said!Smoking walleye is only something I'd do if I had too much on hand.