Smoked Walleye Recipe
Delicious smoked walleye, a staple in indigenous cuisine.
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Ingredients
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Main Ingredients
Method
Preparation and Smoking
- 1
Brine the Walleye
In a large bowl, mix kosher salt, brown sugar, and water until dissolved. Add walleye fillets to the brine, ensuring they are fully submerged. Cover and refrigerate for 4-6 hours.
- 2
Prepare for Smoking
After brining, remove the fish and rinse under cold water to remove excess salt. Pat dry with paper towels. Mix liquid smoke, black pepper, garlic powder, and onion powder in a small bowl. Rub this mixture all over the fillets.
- 3
- 4
Cool and Serve
Once smoked, let the walleye cool to room temperature, then refrigerate until ready to serve. Enjoy smoked walleye as an appetizer or main dish.
