So I've found a couple of recipes I like for smoking lake whitefish. One is a dry brine. One is a wet brine.
I find I like my wet brine recipe to be somewhat better tasting overall but it is oily/greasy.
The obvious solution is to tweak the dry recipe to find the flavour I'm achieving in the wet. But I just wonder if anyone has a secret to get that oil out of the equation for the wet brine? Or is it just how a wet brine goes?
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Skin on or off? Skin the fillets, get rid of any grey/brown tissue found in the meat usually under the lateral line, it's fishy and oily, and cut off any belly fat.
Some people like the fishy oily taste, makes me wretch.
not sure how oily you're getting but do you smoke tail up?
after we smoke, we let cool in smoker and then brown bag our fish and let rest for a few days. the brown bagging wicks off any extra oils which is usually very little. some people freeze their fish for a few days unwrapped before thawing and brining, we've never tried this but apparently the freezing makes the meat tenderized [can't think of a better word].
Aside from the tips already posted I would suggest to smoke smaller whitefish. They are less oily. The bigger whites have way more fat. 2 lb. whitefish are ideal.
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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Whitefish in smoker coming out oily
Hybrid Mode
