Last week I did the whole fish Tilapia. Sams has 6 lbs individually frozen fish for 12.99. I didn't want some old salty smoked fish you get at the smokehouse, I was after a dinner serving of moist smoked Tilapia. I took all 9 fish, heads and all (these are pre-cleaned and scaled) and soaked in two gallons of water with two cups of salt for only two hours. No sugar and no overnight brine.
Now this is a twist using alder or apple would be too delicate for a fast high-temperature smoke, I used 3 oz. of OAK. I know, no one uses oak for fish right?
I attached the temperature probe to my 3D and set to 140 Degrees. The smoker set to 220. It took about 40 minutes to hit the set internal temperature. When I removed the Tilapia I was a little worried about the amount of smoke on the outer skin. Maybe I should have gone with 2oz.? I tested the oddball 9th fish and was amazed at the flavor, smoke density in the flesh, moisture, and just a hint of salt in the background.
Four guests at the table that all said they were qualified to eat a whole fish on the bone without a trip to the ER with a stuck bone.
The skin peeled off perfectly and I never heard more compliments from all the guest, each asked for a second helping. (I was the one who snuck in three)
Would I change anything if I did this again, YES, buy enough for three fish each! I noticed eyes on the empty serving tray.
Served with cheese grits and light garlic bread.