Stripped bass fillets?

[twothphry]

  Went fishing at Lake Meade a few weeks back and caught a mess of stripped bass. The guide filleted them so I have some nice fist to go into the smoker.

  They have been marinating in brine since last night. What's a good temp and time to produce some nice fish for dinner tonight? I have an electric smoker if that needs to be factored into the equation.

  Thanks in advance for the help.

 

[pops6927]

Between 120° and 140° smoker temp.

 

[nicoli]

What temp did you end up smoking your mess of stripas? How did it come out?

There are many good ways to smoke fish, I am sure. I smoke fresh fish often down here in Ft Lauderdale. Mostly dolphin, almaco, amber jack & kingfish. I've never found the need to brine my fish and I tend to smoke them at a higher temp than already suggested. Since I'm not trying to tenderize the meat, low & slow doesn't seem necessary. I will smoke my fillets at 250-275lb until the fish flakes down to the middle. IF I am smoking fish for dip, I will smoke it longer to try to dry it out some. A moist smoked fillet is good eating but it will make your dip too watery.