Hey Sean, Did you smoke up that fish yet? Sounds like a good use of Whitefish to me!
For Salmon and Trout I have always used the following method. Fillet the fish and put it in a glass casserole dish with the skin side down. Cover the flesh with non-iodized salt and then cover that with a layer of brown sugar. Layer the fish until you have the dish almost full and place it in the fridge over night. In the morning drain the dish and set the meat onto your smoker racks to dry out a bit. You can rinse the fish here if you choose. I don't usually unless there is excess salt left from the brine. Then place in your smoker and smoke heavily for the first couple hours. After that just keep the heat on until the fish has firmed up to how you like it. I learned this up in Canada at one of the resorts my wife and I go to. We had about 30 Kokanee and Rainbows and they smoked up great! I've since used this method on several batches of salmon and trout and have had great success. Gary -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Sean Grier Sent: Monday, November 29, 2004 11:34 AM To: [EMAIL PROTECTED] Subject: Whitefish recipes requested Ah, I love late fall - Rivers are blown out, furry dead salmon carcasses stink up the air, and the whitefish start congregating to vacuum up the eggs laid by the chums. Since the rivers were still pretty blown out this long weekend, I tried one of the few tailwater rivers in the area - the Sultan - it was high, but very fishable. Carefully wading VERY shallow so as not to disturb the existing redds, I drifted orange egg patterns in the slack water behind spawning dogs and picked up quite a few whities. Bonked a few of the bigger ones on the head and brought them home for the smoker. This is the only meat-hunting I do for finny quarry (I'm a staunch C&R guy) so you elitists out there, please don't flame me. Anyway, I'm looking to see if anyone has a good whitefish brine recipe that I could try. I've never smoked these guys, but I hear that's about the only way to eat them (though I have to wonder why they wouldn't taste as good as trout, since they live in the same rivers and eat the same things). Any suggestions would be appreciated. Thanks in advance. Sean
