Smoked Whitefish

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This smoked whitefish is tender and flakey with a deep, smoky flavor. Smoking whitefish imparts a deep flavor that pairs perfectly with the tender, mild flesh of the fish.

I love seafood, especially whitefish. I've always loved making it fried, baked, or broiled. It's just delicious all the way around. When my husband suggested smoking it I was on board. Whew! It's so good!

Closeup shot of smoked whitefish fillet with a piece missing, served on a white plate.

Smoking Whitefish

This was inspired by my smoked tuna recipe on this site, and pairs well with this amazing oven baked smashed potatoes recipe.

Ingredients

It only takes a few simple ingredients to make this delicious fish. Whitefish and a few seasonings are all you need!

Whitefish filets (skin off)
Cool water
Kosher or pickling salt
½ cup brown sugar
Black peppercorns
Onion salt
Granulated garlic
Soy sauce
Maple syrup (optional for basting during smoking)

Substitutions and Variations

Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change things up when smoking whitefish.

Any Whitefish - You can use any whitefish in this recipe. We'll cover types of white fish later in the FAQ.
Table Salt - If you don't have pickling or kosher salt, you can use table salt. Add a little less, as it has a higher density than coarser salt.
Spicy - Add chili pepper flakes to the brine for extra flavor and heat.
Lemon Juice - When the fish is done, give it a liberal dash of lemon juice before serving.

Instructions

This is a relatively straightforward recipe that's easy enough for even beginning smokers. It only takes a few simple steps to make!

Step 1: Brine the Fish

Brine ingredients mixed well inside an aluminum tray.

Combine all the ingredients except for the fish and the maple syrup to create the brine. Then, brine the fish for at least four hours.

Fillets removed from brine and cooled for 2 hours.

After the fish is brined, place it back in the refrigerator uncovered for two hours to allow the pellicle to form.

Step 2: Smoke the Fish

Cooked whitefish fillets inside a smoker.

Preheat the smoker to 200 degrees, and smoke the fish for around two hours. If your filets are thin, check them at around an hour and a half to be sure they don't overcook.

Overhead photo of whitefish fillets resting on a wooden cutting board.

Hint: For added flavor baste the fish periodically with the maple syrup while it smokes.

If you love recipes like this, you may also enjoy smoked catfish.

fork full of smoked whitefish held in the air.

Storage

You can store this fish in an air-tight container in the refrigerator for between four and seven days. For longer storage, you can freeze this fish for up to a month.

Tips

While this recipe is easy, there are some things you should know, especially regarding the brining process. These are simple but important tips, so be sure to read them over.

Brining should be at least four hours, but overnight is better. It's often a good idea to brine the fish overnight and then cook it the next day so you can eat at a reasonable time.
Be absolutely sure you give the fish at least two hours after the brining process for the pellicle to form so the smoke can stick to the fish.

plate of smoked whitefish with a piece missing

FAQ

Do you have questions about smoking whitefish? Here are some of the most commonly asked questions about smoked whitefish.

What kind of fish is whitefish?

Whitefish isn't one kind of fish. It's actually a broad term for any of several species of fish including Atlantic cod, whiting, haddock, pollock, bass, grouper, and halibut.

How long is homemade smoked fish good?

Homemade smoked fish will last for between four and seven days in the refrigerator and about a month in the freezer.

How do I freeze cooked fish?

To freeze cooked fish, place the fish in a shallow dish and freeze them uncovered so they freeze faster. Then, wrap them in a double layer of plastic wrap. After that, place the fish in an air-tight, freezer-safe container or heavy-duty freezer bags.

How do I thaw fish?

Place the fish in the refrigerator overnight to thaw.

How do I reheat smoked fish?

Put the fish on a rimmed baking sheet and warm it for about 15 minutes in a 275-degree oven.

close up image of a smoked whitefish fillet with a piece missing, served on a white plate.

More Smoked Recipes

Do you like smoked foods? Here are some recipes you may also like to try.

Ready to get cooking? Remember that you can print this recipe if you would like.