Smoked Paddlefish Recipe

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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.


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