Smoked Northern

Been catchhing lots of northern lately and have been fooling around smoking them. Tried a  some home made brines with good results, but I picked up a box of wild fish brine from Runnings and its really good...was wondering if anyone had any good recipes they'd like to share...would like to find something I could mix up at home instead of buying the hi- country brine, Most recipes I've tried are too salty, might be meant for thicker pieces of salmon.

good fishing!

fullrut's picture
Joined: Wednesday, September 28, 2005 - 9:42am

I've brined them before with apple juice and Lawry's season salt. Turned out pretty good. More of a sweet flavor.

Education will tell you a tomato is a fruit, while wisdom will tell you not to put it in a fruit salad.

skeeter1880's picture
Joined: Tuesday, December 18, 2001 - 12:00am

I use this for about everything I smoke and it really works well.  I put this in a 5 gallon bucket.

1 cup molassas
1 cup brown sugar
1 cup canning/pickling salt
1 1/2 cup white sugar

Disolve ingredients in bottom of bucket with some warm water and add cold water to completely cover meat you are going to brine.  I just fill the bucket to just a couple inches from the top.  Put in fridge or somewhere to keep cold and soak for at least 24 hours.  Rinse meat off and pat dry and put in smoker until done.  I will use my pepper grinder and put some course ground black pepper on top for a little more kick.

Joined: Tuesday, February 1, 2005 - 10:21am

Joined: Tuesday, February 1, 2005 - 10:21am

I got this from this site long ago.  I use brine 3 and love it.

HNTDUX's picture
Joined: Tuesday, December 4, 2007 - 12:15pm


LIFE...It's nature's way of keeping meat fresh!

If you want to sound wise, go to school. If you want to be wise....go to Nature!

Joined: Tuesday, December 27, 2011 - 8:45pm

Tony Dean Outdoors

Fish and Game Recipes

Smoked Pike Dip

Dennis Kassube, Paul Lepisto and myself were at Roy Lake Lodge near Lake City, SD during the fall of 2004. We'd just finished videotaping a show segment on smallmouth bass and walleyes. We caught several dozen big smallies, topped off with a few fish in the 5 pound range and a few walleyes that ran to 9 pounds.

We did keep one three pound walleye to make up some walleye fingers for appetizers. Dennis had just sliced up the walleye and began deep frying the "fingers," when Chris Francis, another guest at the resort, came by. He offered us a platter full of crackers and something he called "Smoked Northern Pike Dip."

It was superb...and he later sent me the recipe, which follows.

Smoked Northern Pike Dip

Ingredients & Preparation:

One northern pike of 4 to 6 pounds. After cutting off the head and tail, punch holes in the pike's back with a sharp knife. The brine overnight in a brine of 1 pound salt, 1 pound brown sugar and 1 gallon of water.

Smoke the pike four hours at 220 degrees.

Remove the skin and "Y" bones, then mash the fish with a fork.

Add 3 tablespoons of horseradish and three tablespoons of mayo.

Spread on crackers and enjoy.

Joined: Tuesday, December 27, 2011 - 8:45pm

recipe from tony dean website I have enjoyed in the past.

Joined: Tuesday, December 27, 2011 - 8:45pm

sorry the font came over so big!

scary man's picture
scary man
Joined: Saturday, April 23, 2011 - 9:32pm

I prefer all my fish deep fried with shore lunch and ketchup. I have eatin 17 diferent fish found in ND and they are all best deep fried.

free thinker = no thinker

5  'Eyes's picture
5 'Eyes
Joined: Saturday, September 18, 2010 - 10:18pm

Another great tasting spread for crackers is cream cheese, smoked fish (Pike works great) chopped red onions a little parsley and black pepper,  best if made a day or two in advance, I prefer it on ritz crackers!