Smoked Fish Patties

[Whit1]

Lightly brine and smoke a steelhead or salmon...cut the normal brine time in 1/2 and smoke the fish until it is just getting flakey.

Let the fish cool and remove the skin and any bones.

Grind the fish or cut up into small, flakey pieces

Cut up: green pepper, celcery, onion, and carrots (for color) into small pieces, add minced garlic. The amount depends upon your taste

Mix the fish flakes and the veggies.

Break one egg and mix with the above in a bowl

Make patties and roll them in your favorite bread/cracker crumb/ etc. dry mix or some type of batter.

Fry in olive oil

By lightly brining and smoking the fillets the smokey flavor will not overpower the taste of the fish.

[ice fishin' nut]

Sounds good Whit,,,, I'm gonna have to try that one!

[Salmonsmoker]

If you use a cold-smoke process for a while, then raise the temperature to cook the fish, you will get a stronger smoke flavor.

Also, I have used a similar recipe with Suckers. The grinding removes all of the fine bones - the meat, being more porus, absorbs more smoke - and it makes a very good final product.

SS

[Big Frank 25]

Retain roe sacks when cleaning your perch!
(Yes put the electic knife away)
The smaller ones about 1/2" dia. or less are . The sacks will turn a creamy white and float when done.
Let cool.
Wrap in bacon held with a toothpic.
Set on smoker till the bacon is done.
Let cool and sliceinto little medalions.
Serve with a vareity of cheese and crackers.

Guys either love this one or not. Many swear they are sausage.

From the "GUT MAN" LOL :D

[Salmonsmoker]

Making Current for smoked fish question

Salmonsmoker