This is how I'd do it. Modificationb by the chef are always a necessity
May have to split it up into 2 or 3 seperate smokin' sessions depending on how much i can actually fit in the smoker
Yes. Keep about an 1" between the fillets so the smoke & heat can encompass the fish.
AtticaFish said:
1 - They have the skin still on them - do i take the skin off before i smoke them or leave it on?
Yes, leave the skin on. The skin will hold the fragile fish together and is easily removed once done. Also, there's a fat layer between the skin & meat that'll add moisture to the meat.
2 - If leave skin on, i assume you place the skin side down on the cedar plack?
Yes. W/ or w/o the cedar plank, the smoker will cook the fish through. Some of the very thin area's may be cooked more, but I call that trout jerky.
3 - With this thick of fillets, should i score cut them?
I wouldn't because I've never had a problem smoking trout or salmon all the way through.
4 - With catfish, i lightly coat the meat with olive oil - should i avoid adding xtra oil since trout/salmon is a fatty fish to begin with?
I make a marinade of olive oil, teriaki, soy, ginger, onion, & brown sugar. Light on the olive oil, heavey on the rest. Then during the smoke, I mop the fish w/ the marinade (not the same as you marinaded the fish - make extra, pour on the side, & refrigerate until you need it).
You really do not need olive oil to moisten the fish unless you're cooking @ high temps. I typically am below 200dF for 2-4 hours depending on thickness of fish. Slow & low.
A few other tips.
Fruit wood is great w/ fish. I typically use wild cherry, since I have a stock.
No salt's needed because of the soy.
Another nice marinate is salt & lemon & butter (or olive oil if you want to stay healthy)
Just keep it simple & you'll be happy.
