Smoking Whitefish

[eyeguy 54]

What types of would have you used? Iwas thinking hickory on the batch today. The alderwood i did last time was pretty mellow.

[DonBo]

I like a real smokey flavor, hickory for me. Though I've never done whitefish, apple and cherry are also good on the fish I've done. Along with alder, these tend to be more mellow than the hickory.

[eyeguy 54]

Kinda what I was thinking. Tullibees actually. The smaller cousin. :>) I've done other fish with hickory and always liked it. Another hour and the smoker will be smokin. :>)

[bak2MN]

I got some of those at LOW last week and am going to smoke them. What do you use for a brine? Sorry not trying to hijack your thread. Thanks.

[eyeguy 54]

hijack?? not possible. lol to one gallon of water I added 1 cup kosher salt, 1 cup brown sugar. then I just sprinkled in sone onion, garlic and chilie powder. maybe 1/2 tsp of each. then I'll sprinkle a little chef paul seafood majic on before they hit the smoker.

[Walleyehooker]

I soak mine in a salt brine for a day then rinse them with cold water.Then I coat them with brown sugar and stack them in a container for another day then into the smoker. This is the way my dad did it many years ago.In a bigger smoker I like to hang the fish as they get more smoke to the meat side. I cut the heads off and slice them down the backbone so they fan open when hung.

If you dont have a smoker a lot of meat shops will smoke your fish for pretty cheap.

[DonBo]

The brown sugar idea sounds good as I like mine a bit sweeter. I usually brush pure maple syrup or honey on mine about an hour before they are ready to come out of the smoker.

[reinhard1]

i use this brine for rainbow for example. i think it works for any fish. it was posted in another thread by a fellow FM'r.

1 gal. apple juice

1/2 cup salt

1 cup brown sugar

brine the fish for 24 hrs. rinse with cold water. put some brown sugar on the fish before smoking. iteresting about what type of wook chips to use. i posted in another thread that i was at fleet farm one day. went to get some hickory which i usualy use. they had a huge display of hickory, apple, mesqite, and cherry wood. the cherry wood was almost empty with the others having average use. so i tried the cherry and it realy made a difference as far as smoking fish anyway. good luck.

[bak2MN]

Thanks guys!!!

[DonBo]

That's it, gonna start brining some trout tonight! For me, NOTHING is better than smoked fish.

[bak2MN]

Donbo I know the feeling but I have to wait till next week to get mine going!

[eyeguy 54]

I almost did cherry but went with the hickory. Cherry for the next batch. I like that mapple syrup idea. Maybe I will put a little on. :>)

[eyeguy 54]

Time to cool off and then dive in. :>)

[reinhard1]

they look awesome!!!!!!good eating and good luck.

[eyeguy 54]

mmmmmmmmm! I put a little maple syrup on them. good tip!

[DonBo]

You're killin' me, they look great! Glad you liked the maple syrup trick.

Makes me want to run up to Mille Lacs and get me some tullibe.

[eyeguy 54]

These were swimming there yesturday. :>)

[1johntimm]

I did a batch yesterday and consider myself lucky as I have alot of cherry trees in my woods for smoking, so no need for me to buy any. They sure taste good!

[3pronghook]

How long did you brine the fillets? I see 24 hours but concerned fillets do not need the time a whole fish does? Do I need to rinse and air dry them before smoking?

[DonBo]

I'd brine them overnight anyhow. Yes, rinse them. Don't think you need to let them air-dry, I just blot them dry with some paper towels.

[pikestabber]

How long did you brine the fillets? I see 24 hours but concerned fillets do not need the time a whole fish does? Do I need to rinse and air dry them before smoking?

I am sure others will chime in, too, and each fish smoker has their own process, but here is what I do and they come out great...

Brine your fish:

• 1 gallon of water

• 2 cups canning/pickling salt

• 1 cup white sugar

• 1 cup brown sugar

Stir until completely dissolved. Place fish in the solution (in a non-reactive container such as plastic) being careful to ensure that the fish are completely covered with the brine. Put the container, covered, in the refrigerator.

--Thick chunks of 1" or more should brine 10 to 12 hours.

--Thin chunks of less than 1" should brine 6 to 8 hours.

Remove fish from brine and rinse each piece under cold water. Gently pat dry and lay pieces on smoker racks to air dry for one hour. (After an hour you will notice the fish has a glazed film on it—this is called the "pellicle" which is a normal and desired result of the brining process--it helps the smoke adhere to the fish and keeps it from drying out inside). When the fish is sticky to the touch it is ready to smoke.

[3pronghook]

Good info. Exactly what i was looking for. Thanks.

[eyeguy 54]

I brine overnight, rinse and then let them sit on the counter for about 2 hours to air dry and get sticky. then into the smoker.

[leech~~]

Does the brown sugar make it really sweet? I like more of a smoky-salty flavor.

[eyeguy 54]

I used the maple syrup. It will always be on mine now it's that good. :>)