Smoked Fish Steaks

-Clean the catfish by gutting it and removing the head and both fins. 

-Cut it into catfish steaks.

-If you have a salmon steak from the store, set it aside.

Prepare the Brine:

-In a container, combine water and 6% salinity. Add sugar and whisk until dissolved.

-Add dill, tarragon, and lemon to the brine and mix well.

-Place the catfish steaks and salmon steak into the brine and let them sit for 30-45 minutes.

Preparing the Smoker:

-Fire up the smoker or pit with a small coal bed and use a big dense log for the fire., ensuring a temperature of around 150-200 degrees Fahrenheit (65-93 degrees Celsius).

Seasoning the Fish:

-Remove the fish steaks from the brine and pat them dry.

-String up the fish steaks, as you would for sausages, allowing them to hang in the smoker.

-Sprinkle the fish steaks with granulated garlic and coarse black pepper.

-Hang the catfish steaks in the smoker, on the opposite side of the fire.

-Maintain a temperature of approximately 150 degrees Fahrenheit (65 degrees Celsius) for 4 hours.

-Check the internal temperature of the fish steaks, aiming for 140-145 degrees Fahrenheit (60-63 degrees Celsius).

Cooling and Storage:

-Once the fish steaks reach the desired internal temperature, remove them from the smoker.

Allow the fish to cool on a rack in the refrigerator overnight.

Serving:

The smoked fish is now ready to enjoy. Serve it as is or use it in various dishes such as salads, sandwiches, or pasta or make a smoke fish dip!

Fish Dip Recipe:

-In a mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, horseradish, hot sauce, Tony Chachere's Creole Seasoning, and celery salt. Mix well until all the ingredients are thoroughly combined.

-Add fresh dill, fresh parsley, and chipped pickles to the bowl. Stir to incorporate the herbs and pickles evenly into the mixture.

-Fold in the chopped smoked catfish, ensuring it is evenly coated with the dip mixture.

-Once everything is well combined, cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

-When ready to serve, transfer the fish dip to a serving bowl. Garnish with additional fresh dill and parsley if desired.

-Serve the fish dip with crackers for dipping. Enjoy!

Note: You can adjust the quantities of ingredients according to your taste preferences. Feel free to add more hot sauce for extra heat or increase the amount of pickles for added tanginess.