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Non-Cattle Specific Topics
Recipes & Cooking
Smoked Catfish
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<blockquote data-quote="Jogeephus" data-source="post: 920104" data-attributes="member: 4362"><p>I've smoked a warmouth in the mix and its about like a bass. It I were doing bass or trout I'd do it just the same as I did but maybe drop off the chipotle pepper after the brine. I still think I'd hit it lightly with the pepper. The brine is very mild and I think it compliments the fish very well. No, I don't use water in the smoker for this cause I want the to dry out some. They are still moist and tender but they are much firmer. Catfish is not an oily fish. Problem with cats is - with the exception of the flathead - they tend to get muddy tasting the larger they get. Flatheads prefer live fish rather than scavenged food and they are delicious no matter their size. I love pecan smoke and I have tons of it so that is what I use but I think if I was going to use something else it would be a fruit wood or grapevine.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 920104, member: 4362"] I've smoked a warmouth in the mix and its about like a bass. It I were doing bass or trout I'd do it just the same as I did but maybe drop off the chipotle pepper after the brine. I still think I'd hit it lightly with the pepper. The brine is very mild and I think it compliments the fish very well. No, I don't use water in the smoker for this cause I want the to dry out some. They are still moist and tender but they are much firmer. Catfish is not an oily fish. Problem with cats is - with the exception of the flathead - they tend to get muddy tasting the larger they get. Flatheads prefer live fish rather than scavenged food and they are delicious no matter their size. I love pecan smoke and I have tons of it so that is what I use but I think if I was going to use something else it would be a fruit wood or grapevine. [/QUOTE]
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Smoked Catfish
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