Has anyone had any experience smoking a whole fish? Do they still have to be brined and for how long? What temp are they smoked at and for how long?

I usually get whole salmon, rockfish, trout and red snapper.

Rob

Are you looking for cooking for dinner, or preservation?

Yo! Rob! Before SmokinOkie whups ya up side the haide, take a look at Seafood Archives. Huge amount of talk on your very subject. Even Andi. She already gave her best stuff. Can't do better. Over and out. I-2

Rob,

I love whole trout. Just throw it in the smoker and smoke at 225 for about 45 minutes.

Also, I brine whole salmon and smoke them whole. Makes a great idea for a party.

i2,

I actually saw this earlier, hoping someone else who let him know.

Thanks, we've got to build this forum together

Yep, well I thought that what's on record amounted to an excellent and "exhaustive" discussion on fish. Of course, as we have come to learn, Andi is never exhausted, so maybe Rob can extract even more lore from that Alaskan princess of que.
Now, Rob, if you want to talk about mullet, I can help you there.....
I-2.

I have done butterfly bass of about 5 lbs, filleted on a sheet of aluminum foil covered with garlic, green onion, dill and vegetable oil at around 200 degrees for approx 1 hour, I use the foil just to hold the fillets together, butterfly bass done like this is almost sinful!

I'll be Frank, if you boys will be Shirley...I have never smoked a whole fish. Well, salmon anyway. Huge monsters! Trout are easy, but I butterfly them. Same with creek salmon by the creek. I'll look around some Alaska sites and see what I come up with, ok?