I would like to try smoking some catfish this year. Do you guys leave skin on or skin off for smoking cat,and do you fillet or chunk it out? Do you use a brine before smoking and what do you use? Any tips would sure be appreciated.
Skin it, it will form a second skin during the smoking process. Leave it whole, unless it’s more than 4 or 5 lbs. Skin it, cut the head off, and gut it, and wash it. Soak in brine 18 to 24 hours then rinse. Smoke it slow. You want smoked fish not baked.