Smoking fish

[dreadnut]

I'm smoking some big Lake Michigan whitefish fillets over hickory chips today. Brined in the fridge overnight, rinsed, patted dry, dried in the fridge for 4 hours.

Nice and slow, 180 degrees F for probably 3 hours or more.

Pictures to follow...

 

[Christopher Cozad]

I'll be right over...

 

[dreadnut]

Oh baby! Mild and flavorful. Whitefish from the Big Lake is so good.

 

[dreadnut]

Made smoked whitefish dip today! Yum!

 

[The Guilds of Grot]

Made smoked whitefish dip today!

Do they like to dip?

 

[fronobulax]

Do they like to dip?

A hard taskmaster, that dread is.

 

[gjmalcyon]

Made smoked whitefish dip today! Yum!

One of my go-to deli lunch sandwiches here in Philly: Smoked whitefish salad on rye with lettuce and tomato. Good stuff.