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Smoked Whitefish

For brine
  Water 6 Cup (96 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Canning salt/Pickling salt To Taste
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed
  Pepper 1 Tablespoon
  Bay leaves 2 , crushed
  Whitefish/Substitute fillets 2 Pound (8 Ounce Each, 1/2 Inch Thick, Skin On)

In 5-quart glass or plastic container, combine brine ingredients.
Stir until sugar and salt are dissolved.
Add fillets to brine.
Cover and refrigerate 12 hours or overnight.
Drain and discard brine from fillets.
Rinse with water.
Pat dry with paper towels.
Arrange fillets on cooling racks.
Air dry for 1 hour, or until fillets are shiny and dry.
Place oven thermometer in smoker.
Heat dry smoker for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange fillets on prepared racks, spacing at least 1/2 inch apart.

Recipe Summary

Side Dish

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