Smoking Pike

My new smoker should be here tomorrow and since I have been trying hard curb the pike population boom I need some pointers from you smoking vets. I have found a few brine recipes on here and if anyone had a good one it would be appreciated. Mainly though I have these questions. Do you smoke: the whole fish just gutted?, fillets with skin on?, skin off and de-boned? de-boned with skin on? Or does any of that really matter? Is trying all of those options worth it? Any help would be appreciated.

-Noob Smoker

mauserG33-40
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Joined: Saturday, May 24, 2008 - 9:39pm

Look this ove.r lot of fish rep.

http://www.thesmokering.com/index.php

 

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Meelosh
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 This is the recipe I use. I know it says salmon but it works great for pike too. What I intend to try next time, if possible, is cut the bones out of the fillet while still on the skin. They are not to hard to pull out after though. 

Smoking
Brine (smoked fish to die for)


2 Quarts of water
1 cup of brown sugar
1 cup of apple juice
½ cup of non-iodized salt
1 cup of soy sauce
¾ level teaspoon of fresh black pepper
¼ teaspoon of onion salt
¼ teaspoon of garlic powder
1 teaspoon of Lawry's seasoning salt
4-5 heavy glurps of Tabasco sauce

Brine fish for 6-8 hours (thin chunks or average filets) and 10-12 hours or maybe even more for whole fish while in the refridgerator. Remove the fish from the brine and place on your smoking racks with air circulating around them. You want the fish to glaze over if at all possible.

This brine makes enough to cure 12-15 three pound trout or salmon.

Always smoke the fillets skin side down and leave adequate room between fish pieces to allow air to circulate in the smoker.

Suggest smoking with a sweet apple wood or Alder wood for best flavor (no bark). Do not over-smoke and the smoking should actually be done in the first hour or less. Set your smoker at 200 degrees and try 2 hours smoking time initially so that the internal temperature of the fish reaches a minimum of 160 degrees for 30 minutes to kill off any nasty parasites.



Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

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doublea
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doublebarrelsaloon Said:

Do you smoke: the whole fish just gutted?, fillets with skin on?, skin off and de-boned? de-boned with skin on? Or does any of that really matter? Is trying all of those options worth it? Any help would be appreciated.

-Noob Smoker

Make sure it's good and dry before you try and smoke it - wet fish is tuff to roll in those little papers!

Seriously though, I wouldn't think it would matter unless you have a large fish then a filet would probably turn out better. Have you looked at any Salmon/Trout smoking recipies? I would think the same techniques should apply -- just watch your temp and smoking time as Slew Shark isn't nearly as oily as Salmon so it may dry out and turn into tooth chippin jerky if your not careful

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doublea
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This recipe is for Salmon - bet it would be good on Pike as well

For about 5 to 10 lbs of filets:

1/4 cup Non Iodized Salt
1/4 cup Brown Sugar
1/2 cup Soy Sauce
1/2 cup 100% Pre Maple Syrup
1/2 cup Frozen Apple Juice -straight outta the can, don't pre-mix
1/2 cup White Wine
1 tbs. Oregano Leaf
1 tbs. Tabasco Sauce
1 Granny Smith Apple cut into wedges
2 cups cold water

Mix, stir and marinate for 12 to 24 hours (refrigerated)

Now for the smokin part:
Dry filets for 1 hour to form pellicle (shiney glaze on surface of fish).
Place in smoker of choice, I like Alder wood best, but feel free to experiment. 3 pans of chips is fine more will be to smoky. I use a Masterbuilt MS 40 smoker set to about 195 degrees. Smoking time varies on many things, you must figure this on your own. Practice makes perfect.

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Crackshot.
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doublea Said:

doublebarrelsaloon Said:

Do you smoke: the whole fish just gutted?, fillets with skin on?, skin off and de-boned? de-boned with skin on? Or does any of that really matter? Is trying all of those options worth it? Any help would be appreciated.

-Noob Smoker

Make sure it's good and dry before you try and smoke it - wet fish is tuff to roll in those little papers!

Seriously though, I wouldn't think it would matter unless you have a large fish then a filet would probably turn out better. Have you looked at any Salmon/Trout smoking recipies? I would think the same techniques should apply -- just watch your temp and smoking time as Slew Shark isn't nearly as oily as Salmon so it may dry out and turn into tooth chippin jerky if your not careful

Haha,   Keeping it lit is a bugger too.

 

 

 

Life is good
 

 

 

 

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BOUTDOORS
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Joined: Friday, July 23, 2010 - 11:27am

My brother smokes alot of pike.  The best stuff is skin on either whole fish gutted, bones in or skin on fillets - bone in or out.  It's tasty stuff.

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doublebarrelsaloon
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Joined: Wednesday, April 22, 2009 - 12:51pm

Thanks fellers, at the rate that these dragons have been biting I think I should be able to experiment my a$$ off. Now at least I know how to get started.

I dont go around guessing cup sizes either I just know a nice rack when I see one.

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Allen
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Smoke with skin on and cut into two pieces with bones left in.  The bones are really easy to remove from a smoked pike.

“Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it.” ~ Mark Twain

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I've found that bone in turns out better.  When I've taken the y's out, it leaves a trough for juice to sit in and doesn't look as appetizing.   I've always used fillets with the ribs out and skin on.

"An unarmed man can only flee from evil, and evil is not overcome by fleeing from it" Jeff Cooper

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I can never figure out which end to lite!

Hunt today like there may be no tomorrow!

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johnr
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bontop2 Said:
I can never figure out which end to lite!

There's a whole generation of Americans that have no idea about the truth of the Clintons, particularly Hillary 


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bontop2
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johnr Said:

bontop2 Said:
I can never figure out which end to lite!

Should have known someone would dig something up! 

Hunt today like there may be no tomorrow!

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doublebarrelsaloon
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Last time I smoked the ol red herring I was ripped to the begeezus!

I dont go around guessing cup sizes either I just know a nice rack when I see one.

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How do you guys get the slime off when you leave the skin on?

 

"Any deer is a trophy, as long as its over 160 inches.  So if your not shooting 160 inch deer its not a trophy.  Don't don't fool yourself and say it is cause it isn't."  BT
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reddog Said:
How do you guys get the slime off when you leave the skin on?

Lick.  It's tougher if you leave the hair on.

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doublebarrelsaloon
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Meelosh Said:
 This is the recipe I use. I know it says salmon but it works great for pike too. What I intend to try next time, if possible, is cut the bones out of the fillet while still on the skin. They are not to hard to pull out after though. 

Smoking
Brine (smoked fish to die for)


2 Quarts of water
1 cup of brown sugar
1 cup of apple juice
½ cup of non-iodized salt
1 cup of soy sauce
¾ level teaspoon of fresh black pepper
¼ teaspoon of onion salt
¼ teaspoon of garlic powder
1 teaspoon of Lawry's seasoning salt
4-5 heavy glurps of Tabasco sauce

Brine fish for 6-8 hours (thin chunks or average filets) and 10-12 hours or maybe even more for whole fish while in the refridgerator. Remove the fish from the brine and place on your smoking racks with air circulating around them. You want the fish to glaze over if at all possible.

This brine makes enough to cure 12-15 three pound trout or salmon.

Always smoke the fillets skin side down and leave adequate room between fish pieces to allow air to circulate in the smoker.

Suggest smoking with a sweet apple wood or Alder wood for best flavor (no bark). Do not over-smoke and the smoking should actually be done in the first hour or less. Set your smoker at 200 degrees and try 2 hours smoking time initially so that the internal temperature of the fish reaches a minimum of 160 degrees for 30 minutes to kill off any nasty parasites.



My first attempt at smoking and this one is very good. Honestly was suprised I pulled this off my first go around. Only difference was that I had a change of plans and the fish sat in the brine overnight instead of the times the recipe gave. Thanks for the recipe!

I dont go around guessing cup sizes either I just know a nice rack when I see one.

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doublebarrelsaloon
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Joined: Wednesday, April 22, 2009 - 12:51pm

Oh yea and it totally helped relieve my arthritis dudes.

I dont go around guessing cup sizes either I just know a nice rack when I see one.

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 Glad you enjoyed. My biggest problem with it was that I let family try it. Now everyone thinks I need to smoke their fish for them. Think I am going to start charging them and buy a nicer/larger/industrial smoker. 

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

ndweimer
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Joined: Saturday, March 28, 2009 - 3:24pm

To remove slime, mix 3 parts water with 1 part viniger.  Wipe this mixture on the pike before filleting.  Then fillet and leave fillet's over night (refridgerate) in a salt water mixture.

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svnmag
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Joined: Sunday, November 3, 2002 - 12:00am

Sorry,

Light it's head and suck it's butthole.

 Nuke the Whales

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BDub
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Joined: Monday, March 9, 2009 - 9:16pm

 Smoking is too much work.  Last night I boiled northern in ginger-ale and dipped it in butter garlic mix. Delicious. 

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bobkat
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Joined: Sunday, December 16, 2001 - 12:00am

Smoking Pipe!?! 
I'm pretty old - are these the same as "Bongs?"  Oop, shudda put my bifocals on!