Hey guys, I have some really nice MN walleye fillets. I was thinking about trying to smoke them. Anyone have any experience smoking walleye? I have smoked redfish, salmon, trout, perch but walleye isn't particularly oily. If push comes to shove, I will just try Meathead's shmancy salmon directions with it and see what comes out Happy New Year al.!!!!!!
I actually smoked walleye for the first time last fall after my family had it at a resort at Lake of the Woods. I was on a million sportsman’s websites looking at different brines for whitefish but ultimately i used the recipe from schmancy salmon and it turned out really well. The fillets are probably a little thinner than salmon so they get done fast. Easy on the smoke. I used my dads Traeger and it kept the smoke nice and light.
it was weird not frying them but a really nice change of pace
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I'm leaning toward it being better just straight up grilled with some smoke than "smoked", not enough fat methinks. I've tried it with pike (to be fair, not walleye) but just gets dry and unappealing.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I think they would smoke like catfish? I just use salt and brown sugar with some rosemary and thyme. Soar for 4 hours, rinse set on some parchment paper and use just a small amount of fruit wood. They get done fast!!
I have to agree on the breaded and deep fried thing.
I'm fortunate to be an hours drive from Lake Erie's north shore and take road trips down there to perch, pickerel and walleye fish fry huts and restaurants.
I'm no fisherman but the fish we're eating would seem to be too small to handle a lot of smoke or cook times.
Treat them like you would trout. Simply. Setup your grill to offset, hot, like 350*. Rub down your filets with olive oil and fresh lemon. Season with Tony C’s or Old Bay. Cook on the offset side on a Phat Mat for maybe 20-25 minutes or until the fish goes from soft to firm and opaque. I like throwing in one small chunk of fruitwood at the start. Enjoy with more fresh lemon, delicious !!
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