Prepare your brine solution in a large non-reactive container (Lexan, plastic, or even a couple plastic zipper bags). Now take the fillets (the equivalent of 2 to 3 pounds) and place them completely ...

Smoked tuna pate was part of the seafood charcuterie board created by chef Nathan Richard for Lent at Kingfish restaurant on the Thursday after Ash Wednesday. He also makes it with catfish. (Photos by ...

Soak mesquite wood chips in water before placing atop heated charcoal on a grill. Place fillets on a rack on a sheet pan and position the pan on the grill away from direct heat. Smoke until the fish ...

Preheat the oven to 375 degrees. Place catfish on a sheet tray, drizzle oil on each side of the fillets and season with chipotle powder and smoked paprika. Bake for 12 minutes, remove from oven and ...

Click to share on Facebook (Opens in new window) Click to share on X (Opens in new window) Click to share on Reddit (Opens in new window) The rustic chips that come with the Shaw restaurant’s smoked ...

4 (5–8 ounce) catfish fillets 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp dried thyme 1 tsp dried basil 1 tsp cracked black pepper dash of Louisiana hot sauce Method for Smoking Fish: NOTE: You ...