Cedar Valley Walleye Club Forum

1/2 cup of Mortons tender quick
2 cups of water
2 cups of brown sugar
1 onion sliced thin
1 tablespoon of crushed garlic
1/4 cup kikkoman teriyaki baste and glaze sauce
Some pepper to taste.

Mix all together and add fish. Let sit overnight. Take fish out and rinse off. Let sit on a cooking sheet to finish drying, about 30 mins. Smoke at 225 F untill done about 3 to 4 hours. I like an Apple/Oak mix of wood chips. Cool fish and enjoy.
I have been fillet the trout with skin still on. Helps fish cook faster, not so dryed out by the tails.
M.V.

Matt, Do you think this will work for walleye? Either way I will be trying it.

Chase,
Tried this on Lake Erie walleyes. It was OK, not the best. I might try to add some more sugar it. When you start with a Lake Erie walleye you can't except it to taste like lobster!

I will be bringing back some Devils Lake walleye next week. I will try it on that. I will save the Lake Erie walleye for when the in-laws come to visit.