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Has anyone ever smoked a northern pike?

Unknown
Unknown
edited November -0001 in EggHead Forum
I caught two nice size northerns tonight. The biggest one is about 34 inches long. I just finished filleting them. I plan to smoke them after a brine tomorrow. I was wondering if anyone else has tried smoking northern before and if so any tips would be appreciated!
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Comments

  • fishlessman
    fishlessman Posts: 34,593
    incubus6,
    ive cooked some big chain pickerel approaching 30 inches, but i did a foil wrap with butter and onions, very sweet tastng fish. bet its pretty similar to northerns. i found this on the web for pickerel, might go good with crackers, ill keep one ice fishing next winter and give it a try, i dont think ive ever seen a northern cook here on an egg[p]SMOKED PICKEREL WITH A CITRUS MAYONNAISE
    Preparation is easy[p]For the brine:
    3 litres of water (3 quarts)
    250 millilitres of kosher salt (1 cup)
    250 millilitres of demerara sugar (1 cup)
    10 millilitres of champagne vinegar (2 teaspoons)
    10 millilitres of pickling spices (2 teaspoons)
    Grated zest of 1 lemon
    Juice of a lemon
    50 millilitres of finely chopped garlic (1 ¾ ounces)
    10 peppercorns [p]For the smoking:
    4 pickerel fillets
    Hickory wood chips [p]For the mayonnaise:
    1 egg yolk
    1 cup olive oil (250 millilitres)
    1 tablespoon Dijon mustard (15 millilitres)
    Juice and zest of one lemon
    1 tablespoon chopped tarragon (15 millilitres)
    Salt and pepper[p]Preparation time is 2 hours plus 12 hours marinating [p]Combine all the ingredients in a large saucepan and bring the liquid to a boil over a medium heat. Remove it from the heat and let it cool.
    Slide in your pickerel fillets and marinate for 12 hours, overnight in the fridge. [p]Soak your wood chips for at least 30 minutes. Drain the fillets, pat them dry and smoke them over hickory wood chips for 40 minutes.
    Set aside to cool. [p]To make the mayonnaise, in a small bowl beat your egg yolk, lemon juice and Dijon mustard together.
    Then begin adding the olive oil by the teaspoonful to start with, then by the tablespoon once it starts to absorb it and stiffen.
    Adjust the consistency of the mayonnaise with a very little boiling water to thin it. Stir in the chopped tarragon and season.
    Serve with the smoked pickerel. [p]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    incubus6, Try here: www.3men.com Poke around a little bit and you will find tons of pertinent information about brining and smoking fish. I brined and smoked some Steelhead out of Lake Erie a few years back using their techniques and the fish turned out great. Steelhead, like Northerns are generally not the best eaters, but smoking them can make them a real treat. Mark

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