Smoked Goldeye Help

[CTS]

Does anyone have a brine for smoked goldeye they are willing to share? Or will any brine for smoked fish work? Also what kind of wood and heat is needed?

Thanks for the help!!

 

[Big Guy]

1 cup coarse salt, 1 cup brown sugar, 20 cups water. Brine overnight to 2 days. drain let dry to form a "skin" on the meat then smoke with what ever wood you have. I prefer sugar maple.

 

[mlaspa]

I've never tried it but it's apparently important to freeze the fish for several weeks first. This helps take out excess moisture.

 

[skhunter]

Put 1\2 quart apple juice in a pot and bring to a boil then reduce heat to a simmmer.
Add 6oz soy sauce
1\2 cup pickling salt
1\2 cup brown sugar
1\2 tsp garlic powder
1\2 tsp onion powder
1\2 tsp cayenne pepper
2 bay leaves

Stir till salt is dissolved then add 1 1\2 quarts cold water to cool quickly.

Submerge fish in brine for 4-6 hours, pieces thicker than 1\2 inch 6 hrs, less than 1\2 inch 4 hrs.

Remove from brine, rinse and pat dry.

Put in smoker at 100 degrees for 1 hour, when surface is tacky start smoke. I use hickory.
After one half hour raise temp to 120
After one half hour raise temp to 140
After one half hour raise temp to 160
After one half hour raise temp to 180
One hour later raise temp to 200

Shut off smoke after 3 hours.

The fish is done when the internal temp reaches 140 degrees. You can go to 160 but it is not necessary.

Put pieces in pan and let cool for 1 hour, then put pan in the fridge overnight uncovered to mellow the smoke.

Next morning ready to eat, I vaccuum seal the pieces and freeze.