Smoked pike fillets

When we think of smoked fish, we of course think of salmon and trout, but little of pike. However, whether it is hot and cold smoked , its flesh is very tasty with a delicately woody flavor.   


The pike inhabits rivers, lakes and ponds. Its fleshy, fine and tasty flesh is appreciated by discerning palates. Plus, it pairs perfectly with sweet and spicy brines before being placed in the smoker.
For a tastier result, choose small and medium sized pike, river pikes are always better. Those from peaches in lakes or ponds may have a more pronounced taste which may displease. Some fishermen to eliminate this slightly "muddy" taste, soak the fish in vinegar water for one to two hours.
Its many edges require a little patience for the one who has to prepare it. With the help of a needle-nose pliers, the most visible ones will be easily removed before smoking, the remaining ones will be removed more easily afterwards. To find them, run your hand over the flesh.
A fresh pike bought in a store should have a sharp eye, its skin should be shiny and its flesh firm. In the refrigerator, pike can be kept for between 24 and 48 hours maximum. It is always best to smoke a freshly caught fish.   

Preparation of the fillets

Once emptied, rinse the pike well under clear water then dry it thoroughly using absorbent paper. Carefully lift the fillets. With a fillet knife, follow the contour of the operculum (behind the gills of the fish) until you feel the dorsal ridge, then walk along it. Then pass the knife along the ribs going from the edge to the belly and from the top to the tail. Some prefer to remove the skin before smoking, others remove it after.   

Put your fillets in brine

You can prepare a "classic" brine. Count for 1 liter of water 200 g of coarse salt and the same amount of sugar. Add the spices of your choice: bay leaf, thyme, chili, onion, pepper ... which will flavor the flesh of the fish.
Boil your brine, the salt should be completely dissolved. Let it cool and then immerse the fillets in it. Refrigerate for at least 4 hours.   

Or a more exotic preparation, marinate them in a sweet and salty preparation

For 3 cups of water:
1 cup of soy sauce  
½ cup brown sugar  
¼ cup of coarse salt  
½ teaspoon onion powder
1 teaspoon of nuoc mân sauce (optional)
2 or 3 garlic cloves, chopped  
½ teaspoon of pepper.
Mix all the ingredients well, let it infuse so that all the flavors combine. Then place your fillets in the marinade. Leave to marinate for at least 8 hours in the fridge.   

Or in a dry salting

Mix 50% coarse salt, 25% sugar and 25% cracked pepper. You will need after 8 hours of break in the refrigerator to rinse well and dry your fillets.   

For smoking

Select a wood species such as beech or oak which is ideal for smoking fish ... a classic that always pleases.  

Cold:

4 hours at a temperature of 25 ° / 30 ° C maximum  

Hot:

About 2h30 at a temperature between 90 ° and 100 ° C or longer at a temperature around 40 ° / 50 ° C  

These times are indicative: the smoking time depends not only on the size of the fish and the humidity, your equipment ... but also and above all your tastes. Do not hesitate to note your smoking times and temperatures and adjust them as you smoke.  

Once the smoking time has elapsed, let them mature for 2 to 3 days in the fridge so that the flesh is evenly imbued with the flavors of the smoke. Taste to verify that the taste is right for you. You can always put your fillets back in the smoker if they don't seem ready. Before maturing, you can coat them with crushed pepper (Madagascar pepper which goes perfectly with the fish), chilli ... everything is a matter of taste.  

For good conservation and subsequent consumption, vacuum-pack them.    



Everything you need to know about the meat and fish smokehouse .