Need some advice on smoking cat fish

rose

I have 10 pounds of cat fish fillets and would like to smoke them. I have no idea how to do this. I'm not a fish eater My moto is that if anything smells that bad it ain't going in my mouth. any way sure would like some help for smoking this fish. What temp. and how long any recipes sure would be great too.
Thanks Rose

BlueSmoke

Rose,[p]Any of the smoked fish recipes on the recipe page will work well. Just substitute your catfish for the fish called for.[p]Ken
[ul][li]Recipe Page[/ul]

tn slagamater

Rose, I egged catfish last week for the first time.There are some old catfish threads in the archives.It tends to stick to the grill. Use oil on the grill and on the fish. I use two spatulas and shifted the fish often and flip using both spatulas. It gets flaky when done.

fishlessman

Rose, my approach to ten pounds of fish that ive never cooked would be to try it several ways. cajun rub, lemons and pepper, and maybe a maple syrup/butter glaze. personally i like catfish with the cajun rub cooked on a lard coated pizza stone at 375 until the edges just start to get crunchy. light cherry wood for smoke. as for slow smoking or cold smoking catfish ive never tried it. as for the lemon pepper and the maple glze, i would cook on a bed of oiled chives to avoid sticking to the grill

BlueSmoke

fishlessman,[p]Because it is so very bland, cold smoked catfish makes a fantastic dip.[p]Ken

fishlessman

BlueSmoke, sounds like something to try later in the summer. the catfish in the lake right now have a muddy flavor from there winter but will taste better as the water warms up. do you have a good recipe, and how cold do you smoke them.

YB

fishlessman,
My father made this stew for years.If you have some large catfish this is something you can try.
Larry[p]Yankee’s Cat Fish Stew[p][p]3 lbs catfish, cooked & de-boned (fillets are easier!!)
4 slices fatback
3 lbs potatoes, peeled & thinly sliced
3 lbs onions, thinly sliced
2 tbs salt
2 tbs pepper
hot pepper sauce[p]Boil catfish (reserving broth), de-bone and set aside. Over high heat, in large Dutch oven, brown fat back. Lower heat; discard fat back (or when no one is looking, eat it…it’s delicious & once a year won’t kill ya!!), leaving drippings in pan. Add one layer of potatoes & one layer of onions. Top with all of the fish. Repeat layers of potatoes and onions. Pour about half of the broth over top. Add several dashes hot pepper sauce & salt & pepper. Do not stir!! Cover and let simmer for approximately 2 hours. Just before serving, stir well. Yield 6 to 8 servings.

BlueSmoke

fishlessman,[p]Here's my favorite.[p]Smoked Fish Spread[p]Ingredients
2 cups flaked smoked fish
2 tablespoons mayonnaise
4 tablespoons sour cream
1 Tablespoon Gilded Splinters rub
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
cracked black pepper to taste[p]Directions
Place fish, mayonnaise, and sour cream in the bowl of a food processor. Season with Gilded Splinters rub, hot pepper sauce, Worcestershire sauce, and cracked black pepper. Blend all ingredients until consistency reaches a spread.[p]

Unknown

Rose, as much as I love anything cooked on the BGE, it should be against the law to cook catfish any other way than deep fried to a golden brown with a side of fried dill pickles, cole slaw, and hushpuppies!! [p]NOTE: I'm talking farm-raised catfish here. Sweet and tender. Our river cat here where I live taste don't have a very good flavor, IMHO.[p]Enjoy!
V. Kelley

fishlessman

YB, when you say fat back, are we talking salt pork fat. im not familiar with that term

fishlessman

BlueSmoke, this time next month i will be in my new fish camp in sebago maine. that recipe has landlocks and togue written all over it. trying to negotiate an egg into the purchase price.

Unknown

Rose,[p]Stop smoking that stuff. Get off the drugs. Save your life. [p]CBFN

YB

fishlessman,
Yes it is salt treated pork....It is sliced like bacon.
Larry

YB

fishlessman,
This may help.
Larry[p]fatback
Often confused with SALT PORK (which comes from the sides and belly of a pig), fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back. It is used to make LARD and CRACKLINGS and for cooking — especially in many Southern recipes. Salt-cured fatback is also sometimes available. All fatback should be refrigerated: fresh up to a week, cured up to a month.