Bluegills?

Discussion in 'Fish' started by hillbilly jim, Apr 13, 2015.

  1. hillbilly jim

    hillbilly jim Meat Mopper

    I have access to three farm ponds that are stocked with some big, fat bluegills. I'm pretty much a C&R fisherman, but I wouldn't mind trying to smoke a few of those boys.

    Can one of you gentlemen point me to some directions for smoking this type/size of fish?

    Thanks, fellas!

    Jim

    Floyd, VA
     
  2. smokerjim

    smokerjim Meat Mopper

    i throw some bluegill in the smoker once in awhile,i usually put some tony chachere seasoning on them"sometimes just some salt and pepper"use what ever seasonings you like, and put them in smoker at about 220 for 30 minutes or so with hickory and apple smoke,again use what ever wood you like.i should mention i fillet mine if you use whole fish i would smoke them a little longer. good luck
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Hillbilly Jim!!

    I usually have trouble getting my Bluegills past my Frying Pan, but I'm sure they would smoke just like the Tilapia did in my "Step by Step" below:

    Smoked Brook Trout & Tilapia

    Bear
     
    Last edited: Apr 14, 2015
  4. hillbilly jim

    hillbilly jim Meat Mopper

    Thanks, fellas!

    My fishin' buddy told me yesterday he's seeing fish in the shallows of his two ponds. 'Bout time to replace the line on my 7 ft. 6 in. ultralight rod and pay a visit with the bluegills!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Always loved me some 'Gills!!!

    Bear
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I would fillet them and a recipe I used for yellow perch(similar fish)   is excellent! Here it is copied from my earlier post:      

     Here is the recipe ,it came with a big chief smoker I had bought 20 + years go .

    1 Qt water

    1/2 cup non-iodized salt(I use 2-3 Tbspn and brine overnight]

    1/2 cup white sugar

    3 ounces white rum

    1 ounce lemon juice

    3sections garlic

    3 Tbspn pickling spice

    1/4 tsp lemon pepper

    3 bay leaves
     

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