Northwest Fishing Reports

Hi Guys! Does anybody have experience with flounders and sculpins smoking? (small to median sized). I googled, it is weird, but absolutely no useful information on subject. As I guess, they should be treated in salt for 1 hour, then washed/dried. But I have no idea how to choose temperature and time of smoking. Absolutely no experience with smoker. I just bought my first one, it is some kind of electrical Masterbuild with digital control panel. Thank you in advance!

Most people don't consume Sculpin, and you don't hear a lot about people smoking flounder. But that being said, I would just pick a smoking recipe for another white meat fish, and roll with that on the flounder. Let us know how it comes out. I kind of feel like shoe leather and even rocks would be good smoked, so I don't think you can go to wrong.
Enjoy your smoker. You will have a lot of fun with it.

just look up any recipe for a Cabezon could work .. cabbies are just from the sculpin family .. they just eat allot better then a stag horned sculpin ... so they get a better wrap

The Quadfather wrote:Most people don't consume Sculpin, and you don't hear a lot about people smoking flounder. But that being said, I would just pick a smoking recipe for another white meat fish, and roll with that on the flounder. Let us know how it comes out. I kind of feel like shoe leather and even rocks would be good smoked, so I don't think you can go to wrong.
Enjoy your smoker. You will have a lot of fun with it.

Quadfather - thank you! Sorry, I am kinda late with report, but anyway. During last months I have done few batches of flounders, sculpins and perches. Surprisingly sculpins are the best from all of those. Flounders are the worst. Perches are somewhere between. About recipes - I think absolutely doesn't matter what recipe to use - they are not tasteful because of specific of meat. I tried dry and wet brining in different brines and for various periods, but the best batch came out when I smoked them without brining at all - just covered whole fishes (gutted, but not scaled) in kosher salt then 1 hour 160, 1 hour 180, and 1 hour 200, apple chips, time and temperature may vary depends on smoker model.