Reel Time

I have tried many recipies for smoking fish over the years. The one that I find the easiest,and maybe the best is one most people ignore.

1. Catch a fish or two
2. Fillet the fish and cut into strips about two inches wide
3. Place fillets skin down on some butcher paper.Keep the fish in the shade.
4. Cover generously with Rock Salt. Leave salt on the fish for 1 to 2 hours.The thickness of a 8 to 10 pound fish would require a little over an hour of soak time.
5. Rinse fish in cold water an air dry for 30 minutes.
6. Sprinkle with some fresh ground pepper,and a light to medium amount of brown sugar.The brown sugar will melt off some, this is normal.Wait another 30 minutes and place fish in the smoker.It usually takes 8 hours until fish is done.
7. Hichory wood chips are a good choice.