How To Smoke Walleye Fish

Smoking Walleye Fish: A Delicious Way to Enjoy Your Catch

For many fishing enthusiasts, catching a walleye is a thrilling experience. Known for its delicate flavor and firm texture, walleye is a prized catch that can be enjoyed in a variety of ways. One popular method of preparing walleye is smoking, which imparts a rich, smoky flavor to the fish while preserving its natural taste. If you’ve never tried smoking walleye before, don’t worry – it’s easier than you might think. With the right equipment and a few simple steps, you can enjoy delicious smoked walleye right at home.

Preparing the Walleye

Before you can smoke your walleye, it’s important to properly prepare the fish. Start by ensuring that the walleye is cleaned and filleted, with the skin removed. Once the fish is ready, you can proceed with the following steps:

1. Brine the fish: A brine solution helps to infuse the walleye with flavor and moisture, resulting in a more succulent final product. You can use a simple brine made from water, salt, sugar, and your choice of seasonings. Let the fish soak in the brine for at least 4-6 hours, or overnight for a stronger flavor.
2. Rinse and pat dry: After brining, rinse the walleye fillets under cold water to remove excess salt. Pat them dry with paper towels to ensure that the surface is free of moisture, which will help the smoke adhere to the fish.
3. Season the fish: Before smoking, season the walleye with your favorite herbs and spices. A classic combination of black pepper, garlic, and a touch of lemon zest can complement the fish’s natural flavor without overpowering it.

Smoking the Walleye

Now that your walleye is prepped and seasoned, it’s time to fire up the smoker. Whether you’re using a traditional charcoal smoker or a modern electric model, the process remains largely the same. Follow these steps to smoke your walleye to perfection:

1. Preheat the smoker: Aim for a temperature of around 200-225°F (93-107°C) for smoking walleye. This low and slow approach allows the fish to absorb the smoky flavor while retaining its moisture.
2. Add wood chips: Choose wood chips that complement the delicate flavor of walleye, such as cherry, alder, or maple. Soak the chips in water for at least 30 minutes before adding them to the smoker to create a steady, flavorful smoke.
3. Smoke the fish: Once the smoker is at the desired temperature and the wood chips are producing smoke, place the seasoned walleye fillets on the grates. Close the smoker and let the fish smoke for 1-2 hours, or until it reaches an internal temperature of 145°F (63°C) and develops a golden-brown color.

Serving and Enjoying Smoked Walleye

After the walleye has finished smoking, it’s time to savor the fruits of your labor. Whether you choose to enjoy the smoked fish on its own or incorporate it into a recipe, the possibilities are endless. Consider serving the smoked walleye alongside a fresh salad, on a platter with crackers and cheese, or flaked into a creamy dip. However you decide to enjoy it, one thing is certain – smoked walleye is a delectable treat that showcases the natural flavors of this prized freshwater fish.

With these simple steps, you can elevate your walleye fishing experience by transforming your catch into a mouthwatering smoked delicacy. Whether you’re a seasoned angler or a novice fisherman, smoking walleye is a rewarding way to savor the flavors of the great outdoors.

So, the next time you reel in a walleye, consider trying your hand at smoking it for a truly unforgettable dining experience.