Northwest Fishing Reports

So yesterday I had one bass to do something with. I figured since there wasnt much to ruin if it did get ruined by it I went and smoked it. It just came off the smoker and it tastes pretty good. I had brined it with kind of a teriyaki flavor overnight and smoked it on high heat with cherry wood for a couple hours this morning. You can taste the teriyaki and the smoke and the light flavor of the fish still comes through.

I dont smoke Panfish much cuz of the no to lil oil content of the species.I prefer smoking an oilier fish for more flavoring.Panfish for me are pan fried,deep fried or poached.JMO

Sounds like it would taste good. I prefer Salmon, Trips or a varient for the smoker or on a cedar plank in the grill.

Pan fried with butter, lil garlic and lemon for the rest.

i agree about the oil content, im thinking if i do this again i wont flavor the brine and then use the resulting product for something like soups. Just made a smoker and have been playing around with what i can smoke just about every weekend.

I'll be in Grainger this weekend. Maybe add a lil oil to the brine.