Smoked Tullibees

Discussion in 'Fish' started by reinhard, Feb 22, 2014.

  1. reinhard

    reinhard Master of the Pit OTBS Member

    A friend of mine gave me some tullibees to smoke for him.  I haven't done tullibees for a long time, just salmon steaks and some whole smaller trout.  They turned out moist and tasty with a touch of sweetness to them.  Not salty at all.  Here is what i did:

    Put this brine together:

    1 gal. water

    1 cup brown sugar

    3/4 cup pickling salt

    1/8 th cup black pepper

    2 T diced garlic [stuff in jars]

    7 bay leaves

    2 T onion powder

    1/4 cup Siriache sauce [hot sauce]

    Put the fish in the brine for about 18 hours.  After that i rinsed them with cold water and patted them dry.  Let them set awhile while i worked on the heavy snow we got [5 above zero]. Got the Masterbuilt electric going at 190.  When ready i put the fish in and pulled them 4 hours later when the internal temp on the fish was around 155.  Let them cool off.  Here's some pics--Reinhard

  2. Hello Reinhard.  Being a southern boy I have no idea what tullibees are but that is some good looking fish.  Nice job.  Keep Smokin!

  3. tuttle

    tuttle Newbie

    Just saw this post on a different site. I hope they taste as good as they look. I'm going to have to try that soon
  4. reinhard

    reinhard Master of the Pit OTBS Member

    Tullibees are the smaller version of  whitefish.  Lot's of lake's here in Mn have them.  The lakes that have them start in the northern central part of Mn and further north into Canada.  They are perfect for smoking having a higher fat content like salmon and lake trout.  Reinhard
  5. That looks sensational! Especially the skin!!! Delicious!!!!!!! Cheers! - Leah
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am also ignorant of this fish but now I want to try some! Nice smoke.

  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Those look great Reinhard. I bet after smoking they would be great to can!
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Hey Tuttle, you must post on the same outdoor site i do in Mn.  Glad to see you on here.  This is the best site for smoking, cooking, grilling, ect i know of. Great folks on here. Reinhard
    Last edited: Feb 22, 2014
  9. tuttle

    tuttle Newbie

    I don't post on that site but I read a lot on there. All of your cooking looks great! I have a Bradley smoker but it doesn't like to heat up in this weather. I'm from Brooklyn park
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks everyone.  Dirtsailor, i bet they would too. I've never canned anything, just trying to get into baking LOL.  Tuttle,  my Masterbuilt 30 electric has worked as low as 5 above so far, haven't tried it in colder temps yet.  had to do some sausage in the oven during the colder temps myself.  The Bradley is a good unit and it wont be long that yours will have smoke comming out.  Reinhard
  11. Hey I can smell them from here! I must try your recipe on crappies this spring! I love them fresh out of the lake to the smoker.
  12. reinhard

    reinhard Master of the Pit OTBS Member

    Love to try crappies in the smoker.  How long on average do you smoke them since they are not as oil'y as tullibees? Reinhard
  13. About an hour. Depends to the smoker temp and the outside temp. Just so they flake.
  14. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks, Reinhard.
  15. I'll do a post this spring!

  16. Just did some of my own! Thanks for sharing your method!


  17. okie362

    okie362 Smoking Fanatic

    I can't tell from the pics.  Are they scaled or do you leave the scales on?
  18. They have the scales on them

  19. okie362

    okie362 Smoking Fanatic


    Will start fishing when I get back from India in Apil and am looking for some way to make stripers edible.
  20. tropics

    tropics Smoking Guru SMF Premier Member

    I've smoked plenty of stripers. scale them and brine 


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