Richard Demler, a Michigan taxidermist and avid fisherman that fishes Montana’s waters regularly, recently sent me a recipe for fish snack sticks. Not only is it a “great way to use rough fish”, but it is also a nice change from all the venison and elk snacks you may have been eating for the last year!
Here is how Richard suggests you make fish snack sticks:
* I use suckers–Fillet fish like you would any other fish.
* Remove skin and remove rib bones.
* Mix whatever brine you would normally use for smoked fish. (I use enough salt per gallon of brine to float whatever fish I happen to be smoking.)
* Put fillets in brine for approx 6-8 hrs (As they are just small fillets with no skin they don’t need 12 hrs)
* Remove from brine and rinse (I pat them dry and add garlic powder to them)
* Run all fish through a meat grinder with a course plate.
* Add 1 1/2lbs. of high temp cheddar cheese for every 10lbs. of ground fish.
* Mix well.
*Stuff the mix into 21mm collagen casings.
* Smoke them like you would any other fish to a temp of 150 degrees. (Take your time, and use whatever smoke flavor you like–I use apple or maple)
* I like to put them in a paper bag for a few days before taste testing.
If you do end up trying this recipe, be sure to let us know what you think and what kind of fish you used. These would be great for hunting, fishing and camping!
(Recipe and Photos courtesy of Richard Demler)