Smoked paddlefish, also known as spoonbill, is a delicious fish that can be enjoyed in various ways. Whether you prefer frying, grilling, broiling, or smoking, paddlefish offers a unique flavor that is sure to satisfy your taste buds. In this article, we will focus on the art of smoking paddlefish and provide you with a simple yet flavorful recipe. So, fire up your smoker and get ready to enjoy this delightful dish!
What is Paddlefish?
Paddlefish, also known as spoonbill, spoonbill cat, or shovelnose cat, is a cousin to sturgeon. It is a highly sought-after fish known for its great taste. When it comes to paddlefish, size matters. The best tasting fish are those weighing under 65 pounds, with smaller fish being even better. In fact, fish under 10 pounds usually do not require any trimming of the red meat, while those over 15 pounds may need some trimming to remove the oily red meat.
Preparing the Paddlefish
As soon as you catch a paddlefish, it is important to handle it properly to ensure the best taste. Here are a few tips:
Kill the Fish
As soon as you have the fish in the boat, kill it by hitting it on the head. Then, tie a line through its gill plate, cut both sides of the gills off, and put the fish back in the water. Allowing the fish to bleed out will help remove any soured blood taste.
Keep it Cold
Keeping the fish cold is crucial to maintain its freshness. If you have access to ice, place it in the belly of the fish to cool it down as quickly as possible.
Fillet the Fish
Filleting paddlefish is relatively simple, as there are no bones to worry about. The most important step is to remove the long fibrous cord that runs through the fish, as it can ruin the flavor of the fillets. After removing the cord, cut off all the red meat and gray fatty tissue. Make sure not to leave any speck of red meat, as it can affect the taste. You can then cut the fish into steaks or any desired size.
Once the fish is filleted, you can soak it in buttermilk for a few hours to remove any lingering smell or taste. This will guarantee great results when cooking.
Smoked Paddlefish Recipe
Now that you have prepared the paddlefish, it's time to smoke it to perfection. Here is a simple and delicious recipe:
Ingredients:
- 2 pounds of paddlefish chunks or small fillets (approximately 2 x 3 x 4" each)
- 2 gallons of water
- 2 cups of kosher salt
- 1/2 cup of brown sugar
- Cherry chips or applewood for smoking
Instructions:
- In a large container, mix the water, kosher salt, and brown sugar to create the brine solution.
- Place the paddlefish chunks or fillets in the brine and let them soak for 36 hours in the refrigerator.
- After 36 hours, remove the fish from the brine and pat them dry. Let them dry on a rack in the refrigerator overnight.
- Preheat your smoker to a temperature of 175 to 200 degrees Fahrenheit.
- Add the cherry chips or applewood to the smoker for a smoky flavor.
- Place the paddlefish chunks or fillets on the smoker racks and smoke them for approximately 4-1/2 hours, or until the internal temperature reaches 150 degrees Fahrenheit.
- Keep in mind that larger pieces of fish may require additional smoking time.
- Once smoked to perfection, remove the paddlefish from the smoker and let it cool before serving.
And there you have it! A flavorful and tender smoked paddlefish that is sure to impress your guests. Whether enjoyed on its own or as part of a larger meal, this dish will surely become a favorite among seafood lovers.
Smoked paddlefish is a delightful dish that brings out the unique flavors of this cousin to sturgeon. By following the simple recipe provided, you can enjoy a perfectly smoked paddlefish that is tender, flavorful, and sure to satisfy your seafood cravings. So, fire up your smoker and indulge in this delicious treat!
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