Smoked Paddlefish Recipe
Permitted use provided by: MissHomemade.com
Spoonbill is a great tasting fish - as long as you clean it right. A fish under 65 pounds is the best tasting; smaller even better.
- paddlefish, 2" x 3" x 4" chunks or small fillets
- 2 gallons water
- 2 cups kosher salt
- 1/2 cup brown sugar
Brine fish for 36 hours.
Dry on a rack in the refrigerator overnight. Use cherry chips for the smoke (or applewood).
Smoke fillets for 4-1/2 hours at 175 to 200 degrees until internal temperature reaches 150 degrees.
It will take longer if you use larger pieces of fish.