What perfect timing for a post! Here's the ones I did today, and even though the meat from the female looked quite different from the male, we did not notice any difference in taste or texture.
I don't do really complicated recipes for smoked fish as I like the natural fish flavor not to be overpowered. The one I used is:
1 cup of water
1 cup of ice
1/2 cup of pickling or sea salt (do not use regular salt with iodine)
1/2 cup of brown sugar (or maple syrup for a richer flavor)
couple bay leaves
couple whole peppercorns
I usually use a cup of really hot water to dissolve all the salt and suger as best as possible. Then mix in the ice to chill the water. Or alternatively if it's -30 outside then two cups of hot water and set outside to get really cold.
I always smoke whole fish with scales, skin and bones as I find that it keeps the meat really moist, juicy, and prevents any dryness from overcooking. Keeping the scales and skin on the fish acts like a salt crust, the skin and scales comes off usually in one piece really easy after the fish is cooked.
Soak fish in brine at least 8-12 hours. After brining, wash fish off with cold water (it should be very slimy at first) as much as possible. Put on rack that can drain with good airflow around fish. Put back in fridge for 6-8 hours or so to dry out, the skin should should be sticky to the touch, this is called the pellicle which is very important for smoking. Depending on the airflow in the fridge the drying out time will vary. Put fish in smoker as per your smoker guidelines. Put fish in mouth!
I use the same recipe for whitefish but increase the ratios. Typically the brine ratio is 1:4 salt and sugar to water.
Brookies - Pics and need smoker recipe
here because it wont let me.....
Ha like majic they appeared
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