smoked bass

[in. pred]

i do this a few times a season. bring home a few bass in the 14-16" range to smoke. i scale them, fin them, steak them out, and brine over night in soy, oyster sauce, sweet soy, salt, garlic, and onion powder red pepper flakes. pour in a bag with the fish and fridge it over night. mix it a couple times before you go to bed and when get up. do the rest like any other fish. let dry then smoke. and i tossed a lil everything in there to smoke. lol maple mesquite hickory and some apple. scraps i had in the bottom of my wood tub. smoked about 2.5hrs at around 200*. peel the skin and eat. just as good as any other smoked fishes. :) sorry i dont have the pics on the puter.

a pic of a previous batch i left whole. i like steaking them better. it results in more flavor imo.

 

[motolife313-2]

Looks good and great color. I tried smoking some bass once I caught and wasn’t into it myself. I really do enjoy fried bass tho