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Smoking Pickerel

Smoking Pickerel

By:Larry's Catch 4.89(28 reviews)

Learn how to smoke pickerel perfectly with gentle heat and light smoke for tender flakes and clean, delicate freshwater flavour every time.

TIME
TIME
1 h
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingredients & Materials

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  • Brochet sauvage
  • Neutral oil or olive oil
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon slices
  • Optional: fresh herbs (dill, parsley, or chives)
  • Smoker (pellet grill, charcoal smoker, electric smoker, or grill set for indirect heat)
  • Mild wood chips or pellets (alder, apple, cherry, or maple)
  • Instant-read thermometer
  • Paper towels
  • Tongs or fish spatula

Instructions

  1. Pat pickerel fillets completely dry with paper towels.
  2. Lightly coat with oil and season with salt and fresh cracked pepper.
  3. Preheat smoker to 180–200°F (82–93°C).
  4. Use mild wood such as alder, apple, cherry, or maple.
  5. Place fillets on smoker grates with space between each piece.
  6. Smoke gently for 30–60 minutes depending on thickness.
  7. Check for doneness — fish should flake easily while remaining tender.
  8. Remove when internal temperature reaches 120–125°F (49–52°C).
  9. Rest briefly; residual heat will finish cooking.

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