Description
Let’s make an amazing smoked walleye that brings out the best of smoky flavors and the fish’s natural taste. This recipe uses classic smoking methods and the right temperatures to give you perfectly cooked, flaky fish every time.
The recipe gives you walleye with a light, flaky texture and a beautiful golden-brown exterior. The smoking process really improves the fish’s natural flavors and adds just the right amount of smokiness that complements its delicate taste.
Ingredients
- 1 pound walleye filets (skin on).
- 1/3 cup brown sugar.
- 1/4 cup non-iodized salt.
- 1 cup soy sauce.
- 1 cup water.
- 1 cup white wine.
- 1/2 teaspoon each: garlic powder, onion powder, black pepper.
- Optional: 1/2 teaspoon Tabasco or cayenne pepper.
Instructions
- Prepare the Brine
- Mix all ingredients except the fish in a bowl until sugar and salt dissolve
- Place fish in a glass or plastic container
- Pour brine over fish so it covers completely
- Brining Process
- Refrigerate for 8 hours or overnight
- Remove fish and rinse well
- Pat dry with paper towels
- Drying Phase
- Place fish on a rack
- Let it air dry for two hours until sticky to touch
- A fan can speed up the process if needed
- Smoking Process
- Start smoker at 110°F for the first hour
- Raise to 140°F for second hour
- Bump temperature to 155°F
- Smoke until fish’s internal temperature hits 140°F
Notes
– Wood Choice: Apple or cherry wood works best with walleye
– Temperature Control: Lower starting temperatures help maintain the right texture
– Storage: Your smoked filets will last two weeks in the fridge or six months in the freezer
– Pin Bones: These come out easier after cooking
- Prep Time: 10 minutes
- Brine Time: 8 hours
- Cook Time: 45 minutes
- Category: Seafood
- Method: Smoking
- Cuisine: American