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Recently during the outage there was a discussion on eating White bass. (I can't find that discussion now). Would anyone car to share his brine and rub recipes please. Also, can the scales be left on, or do they have to be scaled.
I love smoked fish, haven't gotten it right on my smoker yet.
White bass aren't nearly as good as perch and walleye, but they might be good smoked. I have heard of others smoking small mouth bass.
Here's the discussion
http://community.walleye.com/showthread.php?t=6628
Drifter, a long time ago in Mich. a fellow smoked some salmon for me and he told me in your bucket of water pour enough salt to float a medium size potato. i do this for 24hrs. Last time I used too big a potato and the fish was quite salty. Be warned. White bass takes 2-3 maybe 4 hrs. somewhere between 150 200 degrees. it's hard to keep that temp with wood but you can do it, if it climes to 250 let it, things go faster. You'll have to rotate the fish near the heat source time to time to ensure they all get done at the same time. Good luck.
Geary
Also I use no rub and leave the skin on. Ribs no ribs??? up to you.
For just starting out I would recommend going to Gander Mountain or a similar store and purchasing a prepackaged brine. They work well and you can vary to suit your own taste the next time. I smoke a lot of Salmon and I use an electric heat source. It is much easier to control and the biggest variable is the thickness of the fillets. Oil your racks before placing the fish on them. I prefer skin off so I can remove the "Brown" flesh just under the skin and along "mud vein" down the center of the fillet.
210 should be a MAX temp but shoot for 185 - 210 it works best for me.
Alder is a great for fish but I have used everything from Cherry to JDanials chips and mesquite
I smoked a white bass once. That sucker was hard to light! :D:D
1 bottle Cherry Juicy Juice (100% Juice). 3/4 cup honey (heat up in microwave to blend faster). 1/2 cup pickling salt. Stir till all blended. Add fish and refrigerate over night. I have a Bradley smoker. I prefer fruit woods with fish. Smoke till fish reaches 140 degrees. Coat with honey at end & let cool
Great start. What size cherry juice? Thickness of the fillets is huge. Smoked medium channel cats for the first time. Too much salt and too much smoke. Cooking is the next step to too fishing. Keep the advice coming. Thx. Drifter
Damn hippies...Quote:
Originally Posted by ReelTime
:D
I like to use a brine of 2 cups packed brown sugar, 2 cups of kosker salt, and then mix that in with 2 qt. of luke warm water. That is what I use to brine, chicken halves, fish for smoking, pork butts, and even brisket. Really only need to brine for 4 hours.