I Wish to smoke several whitefish fillets on my 009. Any ideas? do I skin? I'm thinking a simple wet brine, dry, smoke at 190 for 2hrs. I searched the recipes and could not find any on whitefish.
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I did a lot of salmon using T-ray's Smoked Salmon recipe on Page 93 of Still Smokin' and it came out great. Whitefish being a more gentle tasting fish might not work the same but I'm about to find out in a week or two. I'm going to use the same recipe.
Being originally from the Upper Peninsula of Michigan, I've eaten a ton of smoked whitefish.
Most of it is done in the round ( just gutted, head on and not scaled ) very large ones are sometimes "steaked" into 4"-6" long sections. Use a mild wood such as apple and wet brine
Most of it is done in the round ( just gutted, head on and not scaled ) very large ones are sometimes "steaked" into 4"-6" long sections. Use a mild wood such as apple and wet brine