Smoked Steelhead and Walleye Recipe
For best results, allow fish to “age” in the refrigerator for at least 24 hours. This will allow for the smoke and other flavors to fully blend together. Fillets will keep refrigerated for two weeks, and at least six months frozen.
Use Apple or Cherry bisquettes to smoke them.
⅓ Cup of brown sugar
¼ Cup of non-iodized salt
1 Cup Kikkoman Soy Sauce
1 Cup water
1 Cup white wine
½ Tsp of garlic powder
½ Tsp of onion powder
½ Tsp of black pepper
½ Tsp of Tabasco or cayenne pepper or both. LOL! Depending on personal preferences.
Mix all the cured ingredients together with chilled wine and cold water.
Place fish in a glass or plastic container and cover with brine.
Soak for 8 hours or overnight in the refrigerator.
Take out and allow to dry on a rack. Placing a fan blowing on them helps.
Allow to air dry for two hours, or until the pellicle is formed. It will be sticky to the touch.
Apply two hours of smoke; preferably apple or cherry.
Continue to cook until fillets reach the texture you like.
Best to start at lower temps and work up. It will prevent the little bubbles most of the time. If not, just wipe them off. Some fish just have too much oil in them.
Smoking Temperature and Procedure:
Start at 110ºF (43ºC), for the first hour;
Increase temperature to 140º F (60ºC) for 1 hour;
Finish at 155ºF (80ºC), until the fish reach an internal temperature of 140º F (60ºC) or the texture you prefer.