How To Smoke Whitefish: An Easy Guide For Novices
Whitefish can be bland if it is not cooked or prepared the right way. If you want to make it a well-loved dish amongst your family and friends, one thing that you can do is to have it smoked. You need only a few ingredients and minimal effort to come up with a yummy treat that will surely be a precious commodity.
If you are thinking of how to smoke whitefish, I got you covered in the rest of this post. Even if you are a beginner in the kitchen, there is no need to worry. The steps involved are very basic, which means that anyone can easily do it. By the time you are finished reading, you might regret not having done it before.
What You Will Need To Follow This Tutorial
Here is a list of the materials that you will need to have to get started with smoking whitefish:
Step-By-Step Guide On How To Smoke Whitefish
In this section, we will be breaking up the discussion into sections to make it easier to proceed with smoking whitefish.
Brining The Whitefish
If there is one step that will prove to be crucial, it would be brining. This will help to make the fish more flavorful after it is smoked. Through brining, the liquid that you can find in fish will be replaced with your choice of solution, which will be vital in altering its flavor.
Here are the simple steps that you should follow when it comes to brining:
- Combine one gallon of water, half cup of salt, and half cup of sugar. Stir it with enough force until you notice that salt and sugar has totally melted.
- You may also want to consider adding garlic and onion if you want to have a more distinct flavor.
- Now that the brine solution is ready, you can now add the whitefish. Place it in the refrigerator, not the freezer, for at least 12 hours. Also, stir it from time to time so that the solution will be distributed evenly.
- After at least 12 hours, take out the fish from the brine. Rinse it using cold water. Use paper towels to take out any excess liquid. Leave it at room temperature for about an hour. For the fish to not turn soggy, you can add a pinch of salt and sugar.
Smoking The Fish
Now that the whitefish has been brined, it is now time to proceed to smoking. Here is how you can do it:
- Start by having an inspection of the smoker. See to it that it is clean. Any traces of dirt will most probably have a negative impact on the flavor of the smoked whitefish.
- Place the woodchips in the smoker. Make sure to choose wisely based on the specific flavor that is preferred.
- Lay down the fish in the smoker, making sure that there is even space in between each of them. Start the smoker and set the temperature of the smoker to at least 200 degrees Fahrenheit. For the best outcomes, white fish needs to be smoked for four to ten hours, but this will vary depending on its thickness.
Here is a video that will also show you how to easily smoke whitefish:
Preparing Sauce For Smoked Whitefish
While smoked whitefish is already full of flavor, it will taste even more delicious if it comes with a nice dip or sauce. This will perfectly complement the flavor of the fish. Here is a simple way to prepare a nice dip:
- In a bowl, simply mix Dijon mustard, olive oil, fresh lemon juice, ground black pepper, dill, and brown sugar. Just continue mixing with enough force until the dip becomes smoother.
- Once the desired consistency is achieved, it is now time to enjoy the dip with your smoked whitefish. You might also want to prepare baguette or fresh lettuce. The latter will be a perfect match for the strong flavor of the whitefish.
By now, I hope that the discussion above were able to provide you with enlightenment on how to smoke whitefish. Through these steps, it will be easier to make the fish more flavorful, instead of serving it the usual way where it tends to be bland.
Did you enjoy reading this guide? Have you tried smoking whitefish before? How did you do it? Feel free to leave a comment below.