catfish

Former Member

I just picked up a couple of relatively large (1+ pound ea.)catfish fllets at the local farmers market, kind of an impulse buy. I thought that I would smoke them, but then got to thinking about the process. Do I have to brine the fillets? Can I just throw them in the smoker for an hour or so without doing anything other than rinsing them and drying them off? I did figure on folding over the tail of the fillet to achieve a uniform thickness. Any thoughts or suggestions?

6/26/012:34 PM

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tomMember

Welcome to the forum,Cog....If you will go over to the open forum and scroll down to a post" trout"it should give you all you need....Go to my post and click on the 3 men website.....They do a lot of smoking in a CS.Hope this helps.

6/26/017:26 PM

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Former Member

Tom, thanks for the welcome and the info. It seems that brining is the thing as I could find no mention of NOT brining. Well, since I haven't got the ingredients, it's fish fry tonight! This'll teach me to plan ahead!

6/26/018:04 PM

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stuartMember

Cog,

Let us know how it turns out. I have never brined catfish, so I would be interested in how it works.

I have smoked catfish several times, however I just rinse it, season it with some cajun seasoning and smoke away...

Stuart

6/27/0110:07 AM

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tomMember

Hey,Stuart.....Are you cooking at around 200ï¿½ to an internal of about 160ï¿½?...The catfish fillets we get around here are only 5oz. to 6 oz.and I spend too much time checking them,with the door open....I've dried a few out this way and some have been great.Thanks.

6/27/0110:56 AM

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stuartMember

Tom,

The ones that we typically get are around 8oz. I smoke them at 180 for 45 minutes. Looking for an internal temp of 160.

We have a recipe called Katzen Dawgs that I usually make. The recipe calls for brining the catfish, however I am too lazy and just throw it in the smoker. Then you crumble the catfish up and make hushpuppies with it. Turns out great...

Stuart

6/27/012:15 PM

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Former Member

Thanks to you both. It looks like I'm going to have to experiment a little. Ended up frying the batch I had 'cause they were getting a little old and approaching the 'three day old fish/relative' stage (about to start smelling!) and I didn't have everything that I needed at the time. I'll end up trying it both ways and letting you know. Thanks again.

6/27/014:55 PM

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