Smoked fish
Nate fished Salmon in South Milwaukee every April.
Smoked fish
*Jim’s Recipe
Ingredients
2 large sides of Salmon, Northern, or dozen Crappies
Marinade:
2 c. water
2 T. salt
several dashes of hot sauce
2 T. soy sauce
2 T. sugar, syrup, or molasses
optional spices – Old Bay, minced garlic, and Cajun seasoning
Instructions
Combine marinade ingredients in a bowl. Place fillets in marinade, cover and refrigerate overnight.
Prepare smoker; place charcoal in bottom of smoker and get very hot, then add chunks of apple wood. Place fillets in the smoker and let it smoke for about 2-3 hours, depending on the size of the fillet. Done when fish is firm.
Taste best when cold. Let fish dry before storing.