How do you smoke northern pike? Brine it or just salt?

Question

We catch a lot of these but have never kept them. I had smoked northern once and enjoyed it but have no idea how to smoke them.

Answer 1

You can smoke almost anything on a standard-issue charcoal grill.  You'll need some wood chips or chunks - try looking in a hardware store for those.  Soak one or two cups of chips/chunks in water for at least 30 minutes, and then wrap a handful of them at a time in foil and poke holes in the foil (the package is easier to handle than individual chips or chunks would be, and if you don't soak them then they'll just burn instead of smoking).  Get your coals going and spread them so they're piled on one side of the grill.  Place the foil smoke packets on top of the coals, put the grate on, and place your fish above the empty side (if you put it right over the coals, it'll burn before it's really smoky).  Put the lid on so that the vent holes are over the fish; this will ensure that the smoke goes past the fish on its way out of the grill.  Cook it until the fish flakes easily.

You could brine or salt it if you like, but those steps won't add smoke flavor.

Answer 2

Always brine before smoking this helps cure the meat and get flavors down into the meat. THen watch your smoke time. The fish will cook quick and can easily get to smokey. Also go to you tube and watch some videos on how filet pike. They show you how to get those Y bones out. Personally I love to fry northern. Nothing better in a beer batter.