Smoked Whitefish

5 from 3 votes

This smoked whitefish is brined in a sweet mix and then smoked to perfection. Smoking whitefish adds tremendous flavor to this mild fish.

Prep Time10

Cook Time2

Marinating Time12

Total Time14 10

Servings: Servings

Calories: 366kcal

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.

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.