Making some smoked Whiting for Christmas this year. Got some fresh fish in NYC, brined overnight and rolling apple smoke in the OBS.
BBL(http://img.tapatalk.com/d/12/12/23/3enutazu.jpg)(http://img.tapatalk.com/d/12/12/23/u6ysy7an.jpg)(http://img.tapatalk.com/d/12/12/23/a4u7y9y9.jpg)(http://img.tapatalk.com/d/12/12/23/6a2y3y7e.jpg)
Never had smoked white fish, do you just eat it like smoked salmon or is it used in a recipe?
Quote from: Keymaster on December 22, 2012, 12:16:37 PM
Never had smoked white fish, do you just eat it like smoked salmon or is it used in a recipe?
Just like salmon. Pick off bones and eat with some good crusty Italian bread.
Finished. Going to let this rest overnight in the frig. (http://img.tapatalk.com/d/12/12/23/se8yra9a.jpg)
Look great Sam3, I normally fillet white fish before smoking but definitely going to give your method a go! Thanks for posting. :)
Whiting doesn't have a lot of needle bones to worry about. The meat comes right off, making it easy to pick at.
My wife loves smoked smelt (I call it salmon Bait) . Do you want to share your brine receipt maybe :)
Sure thing Aaron. Super simple.
2Qts Water
1 cup Kosher Salt
1 cup Brown Sugar
1/4 cup low sodium Soy Sauce
1 Tbls granulated garlic.
Quote from: Sam3 on December 23, 2012, 05:34:59 AM
Sure thing Aaron. Super simple.
2Qts Water
1 cup Kosher Salt
1 cup Brown Sugar
1/4 cup low sodium Soy Sauce
1 Tbls granulated garlic.
Thanks Sam, Copied it to my Receipt Book.