Smoking Fish 101

Pike smoked with acacia wood and beech wood at 60 °C SMOKED FISH PHOTO CONTEST ON NOW. 1st place prize is a day on the water with BASSMASTER CLASSIC CHAMPION - Jeff Gustafson, a new smoker, and a professional fish filleting kit! The contest is open to freshwater species only for this round. Thanks to all of the event sponsors. To find out more about the prizes - go to our website to view the contest details. Photo by group member Károly Sólyom. Please share with any friends and family who may be interested. Thanks, and good luck to all.

🎣 Not all freshwater fish were built for the smoker - but the ones that were? Absolutely elite.

We broke down the best freshwater species for smoking: flavor profiles, fat content, ideal wood pairings, and the technique details that separate a good smoke from a championship one.

Whether you’re working walleye, trout, catfish, or carp — this guide covers it all.

👇 Full guide here:
www.smokingfish101.com/blog/best-freshwater-fish-for-smoking-championship

Photo of Georgian Bay Chinook Salmon by Smoking Fish 101 group member Dylan McKinnon