How to smoke Walleye

[Outdorman]

I want to try to smoke some walleye but not sure which way to do it. Should I just use the same recipe as trout or salmon and brine, then sit over night in the fridge to form the pellicle and then smoke at 180 degrees until flakey? Should I be putting a rub on the fish? Looking for anyone who has done this before successfully.

thank you very much in advance.

 

[stomp]

I think @tailfeathers mentioned a maple glaze or the like. Tried it once and it turned out like rubber.

 

[tailfeathers]

Half cup of salt in a zip lock bag with water. Put walleye in overnight. In the morning rinse well and dry. I us pepper garlic powder if you like and brush on some honey and smoke with the smoke from corn cobs. Cook till it reaches the way you like. Delicious. I use 26 inch plus fish fillets skin on!!

 

[Outdorman]

Half cup of salt in a zip lock bag with water. Put walleye in overnight. In the morning rinse well and dry. I us pepper garlic powder if you like and brush on some honey and smoke with the smoke from corn cobs. Cook till it reaches the way you like. Delicious. I use 26 inch plus fish fillets skin on!!

thank you very much, can't wait to try it soon. I'm guessing that the smoke temp is 180 and the time is less than one hour?

 

[Derkd9]

Think not enough fat on that meat to smoke well

 

[chris178]

I want to try to smoke some walleye but not sure which way to do it. Should I just use the same recipe as trout or salmon and brine, then sit over night in the fridge to form the pellicle and then smoke at 180 degrees until flakey? Should I be putting a rub on the fish? Looking for anyone who has done this before successfully.

thank you very much in advance.

I've roasted whole smaller walleye on my kamado @ 450*. Scale and gut the fish and make shallow cuts on the sides, rub with your choice of seasoning, I just use my regular BBQ seasoning (Memphis dust) throw a couple lemon wedges in the cavities. Cook until meat reads 140*. They come out looking pretty impressive on the platter.

 

[Outdorman]

I've roasted whole smaller walleye on my kamado @ 450*. Scale and gut the fish and make shallow cuts on the sides, rub with your choice of seasoning, I just use my regular BBQ seasoning (Memphis dust) throw a couple lemon wedges in the cavities. Cook until meat reads 140*. They come out looking pretty impressive on the platter.

so similar to trout/salmon , I would have never thought to try that. Thank you very much !!!

 

[tailfeathers]

Think not enough fat on that meat to smoke well

You think wrong lol. Don't knock it till you try it. It's a delicious way to try bigger walleye.

 

[Derkd9]

You think wrong lol. Don't knock it till you try it. It's a delicious way to try bigger walleye.

I tried perch it was too dry
But that’s likely different then a big walleye