Fire up your smoker and invite some friends over to enjoy this tasty smoked paddlefish recipe
By: Adam Cole
My favorite way to eat paddlefish (or spoonbill) is by cutting it up into steaks and chunks, brining it for a couple of days, and then smoking it. Simple and delicious.
A gallon-sized zip-top bag full of paddlefish filet meat can feed approximately 10 people.
Total time: 1 hour 45 minutes (+2 days brine time)
- 1 pound paddlefish, cut into 1-inch steaks and chunks
- Brine solution (brown sugar, salt, water, and your favorite spices)
1. Place paddlefish steaks and chunks into zip-top bag with brine solution. Put in refrigerator and let marinate for a couple of days.2. Prepare smoker to the 225 to 250-degree range. (I like to use pecan wood.) Remove paddlefish meat from refrigerator and let it warm up a bit, almost to room temperature.
3. Smoke paddlefish for approximately an hour and a half. Once the internal temperature of the paddlefish has reached 160 degrees for approximately 30-minutes, remove meat from smoker.
4. Wrap smoked paddlefish in foil and allow to cool before serving.