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    Home » Recipes » Smoker

    Smoked Whitefish

    Published: Nov 15, 2021 · Modified: Oct 23, 2023 by Karin and Ken · This post may contain affiliate links. 8 Comments

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    Jump to Recipe Print Recipe

    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!

    Overhead photo of all the ingredients.
    • 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.
    Whitefish fillets added to the brine.

    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

    Fillets placed inside a smoker.
    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.

    • Smoked tuna steak topped with a sauce next to white rice on a plate.
      Smoked Tuna Steaks
    • Fillet of honey smoked salmon sitting on a plate with capers on top.
      Honey Smoked Salmon
    • Three seasoned lobster tails garnished with herbs.
      Smoked Lobster Tails
    • A fork holding up a piece of smoked black cod.
      Smoked Black Cod Recipe

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

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

    Smoked Whitefish

    Karin and Ken
    This smoked whitefish is brined in a sweet mix and then smoked to perfection. Smoking whitefish adds tremendous flavor to this mild fish.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 2 hours hrs
    Marinating Time 12 hours hrs
    Total Time 14 hours hrs 10 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 Servings
    Calories 366 kcal

    Equipment

    • Measuring cups and spoons
    • smoker
    • 13 x 9 inch cake pan or equivalent
    • Tongs

    Ingredients
      

    • 4 fillets whitefish no skin
    • 8-10 cups cool water
    • ½ cup pickling salt or kosher salt
    • ½ cup brown sugar
    • 1 tablespoon black peppercorns
    • 1 teaspoon onion salt
    • 1 teaspoon granulated garlic
    • ½ cup soy sauce
    • ⅓ cup maple syrup OPTIONAL – for basting during smoking
    Get Recipe Ingredients

    Instructions
     

    • Gather all the ingredients needed for this recipe
    • Mix together all of the ingredients for the brine together.
    • Pour brine over whitefish filets and then brine in the fridge for at least four hours or up to 12 hours.
    • Remove and rinse whitefish and place back in the fridge for 2 hours to allow pellicle to form. Forming a pellicle is imperative to the smoking process as it gives the smoke a surface to stick to and really enhance the flavor of whatever you're smoking.
    • Smoke at 200 for two hours
    • Be sure to watch your whitefish close for the last 45 minutes of smoking so that the filets don't dry out.
    • Remove whitefish from the smoker.
    • Allow to cool slightly. Serve.

    Notes

    •  
    • 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.
    •  

    Nutrition

    Serving: 1FilletCalories: 366kcalCarbohydrates: 49gProtein: 38gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 16447mgPotassium: 717mgFiber: 1gSugar: 43gVitamin A: 14IUVitamin C: 1mgCalcium: 96mgIron: 2mg
    Keyword smoked whitefish
    Tried this recipe?Let us know how it was!
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    Comments

    1. Kendell says

      July 16, 2023 at 6:41 am

      What kind of wood chips or pellets do you use for smoking whitefish?

      Reply
      • Karin and Ken says

        July 16, 2023 at 4:04 pm

        I love using applewood and if you can’t get it alder would work well too. Hope you enjoy this recipe as much as we do. All the best. Karin

    2. Jessica says

      November 28, 2022 at 2:39 pm

      5 stars
      I don't normally eat meat but I love the Smoked Whitefish. If was very tasty. I shared the recipe with family and friends. Ty

      Reply
      • Karin and Ken says

        July 16, 2023 at 4:05 pm

        As always you are most welcome. I’m so glad you enjoyed it. All the best. Karin

    3. Badgerbuss says

      July 16, 2022 at 12:26 pm

      5 stars
      My wife had brought home some Whitefish and asked me to smoke it so she could replicate a Smoked Whitefish Caesar Salad she recently had. I have smoked Salmon in the past but wanted to check if the process would be different for Whitefish. I came across your recipe and the Whitefish came out perfect! Thanks for taking the time to test and share your great recipe. Not to pick nits but there is indeed a species called Whitefish that is found in Lake Superior which is what we had. Keep up the great work!

      Reply
      • Karin and Ken says

        July 16, 2022 at 12:41 pm

        Thank you for your kind words! We love this easy recipe too. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin

    4. Randy says

      April 20, 2022 at 2:48 pm

      5 stars
      Love this easy recipe and we use it regularly Thank you for this simple recipe The fish tastes so good and it’s so easy to make Thank you

      Reply
      • Karin and Ken says

        October 25, 2022 at 6:43 pm

        Glad you’re enjoying this recipe! My husband uses it all the time! Delicious! All the best. Karin

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    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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