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Old 07-06-2020, 07:53 PM   #1 (permalink)
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Looking for some instruction on smoking candied perch, pickerel. I have a GMG smoker so it’s low temp is 150, not sure on duration for making candied fish . Any help would be appreciated. Thx
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Old 07-06-2020, 09:16 PM   #2 (permalink)
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What have you smoked in the past? Thereís not a lot of fat in perch or walleye as with the traditional smoked fish like salmon or trout. Candied fish requires a dry cure of salt and sugar. Time in this cure varies by thickness of fish. Leave it in too long and itís salty. During smoking youíre brushing the fish with maple syrup. Duration of smoking varies with thickness of fish too. The longer you smoke, the more itís candied and not quite like jerky. Youíll have to experiment with times.

Just an FYI, I smoke trout with an average size of 24-26Ē but use a brine and soak overnight. Smoking is usually around 4 hours at around 120-130 degrees. I use alder for this.



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Old 07-07-2020, 07:55 AM   #3 (permalink)
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Done lots!
Walleye tends to dry Out as mentioned above
You can put a pan of water /broth/apple juice in smoker to help alleviate it. Do marinate overnight in a swert/salt solution, my killer brine is ginger ale, brown sugar, and salt. 1 cup sugar, 1 can ginger ale, 1/2 cup salt. Add water to cover fillets.
Now, be very very careful - ALL freshwater fish must hit 160f internal to kill bacteria and worms. You can start lower for a few hours, but do ramp up to hit 160 for the final 30 min. Salmon and other salteater fish you can smoke lower temps, but not freshwater. I set my smoker at 150 for a few hours? Then 165 for an hour, then 175 to bring internal to 160. The lower temps ramping up does give a drier product. If you go a bit hotter it will cook faster and not dry out as much, but much less smokey.
To candy brush on chosen liquid in last 1/3 of smoke time
Just google “smoking freshwater fish” and youll see all the safety precautions.
Good luck!

Last edited by chrism; 07-07-2020 at 07:59 AM.
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