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Smoked Paddlefish Recipe

Smoked Paddlefish Recipe
Smoked Paddlefish Recipe (Photo courtesy of Adam Cole)
Print Recipe

Smoked Paddlefish Recipe (Photo courtesy of Adam Cole)

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.

Serves: 10

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.

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