Mike Hehner shares with you his preferred 1/3’s method for brining and smoking whitefish. This method can also apply for any other fish suitable for smoking such as ciscos and trout. Before you begin there are a few things you will need in order to make smoked whitefish. The first is a 6 gallon bucket that is clean. A 3 pound bag of canning and pickling salt and of course you will need some whitefish.
Smoked Whitefish
There are a few different ways to prepare your whitefish for smoking them. Some anglers will fillet them, but I preferred to leave them whole and use a Bubba Blade to just remove the head and gut the fish. I feel like this keeps more moister in the meat and the fish meat doesn’t dry out as much.
To start the brine you’ll want to add two gallons of cold water to the bucket.
Then add in one pound of the canning and pickling salt and mix it throughly until it is all dissolved.
If you like your smoked whitefish sweeter you can add about 2 cups of brown sugar, but that is a personal preference. I don’t like my smoked fish that sweet so I won’t be adding it but it is an option.
Once the salt is thoroughly dissolved it is time to add the whitefish into the brine and you will want to let this sit and soak for about 16 hours at refrigerator temperature.
If you were to used filleted fish instead of whole fish you will want to cut the brine time in half to about 8 hours.
After brining let you fish air dry for about a half hour and then place them in the smoker. You’ll want to set your smoker to about 200 to 220 degrees.
Depending on the size of the fish is should take about 3- 6 hours.
Smoking fish is a culinary technique that has been around for centuries. It imparts a delicious smoky flavor to the fish, making it a popular choice for seafood lovers. In this article, I will share with you my method for smoking whitefish, which I call the “one-thirds method.” This method is simple and effective, and it yields perfectly smoked whitefish every time.
The One-Thirds Method
I have been smoking fish for most of my life and have tried many different variations. However, lately, I have been using a method that I find to be quick and easy – the one-thirds method. This method involves using one-third of a bucket of water and one-third of a bag of salt to brine the fish for two-thirds of a day.
Preparing the Fish
Before we get into the smoking process, let’s talk about how to prepare the fish. There are a couple of different ways you can prepare fish for smoking. Some people prefer to fil let them, creating an open fillet, while others, like myself, prefer to head and gut them. For this demonstration, I have chosen to head and gut the whitefish.
The Brining Process
Now that we have our fish prepared, it’s time to start the brining process. To do this, we will need a six-gallon pail. We will fill two gallons of water into the pail, which is one-third of its capacity. Next, we will take a three-pound bag of canning and pickling salt and add one pound of salt to it, which is also one-third of the bag.
To mix the brine, we will use a stick or any other utensil to stir the water and salt until the salt dissolves completely. Once the brine is ready, we will add our fish to it. The fish will need to soak in the brine for two-thirds of a day, which is approximately 16 hours.
If you are using filleted fish instead of whole fish, you may want to reduce the brining time to one-third of a day, or eight hours. This is because the salt penetrates the fillets more quickly than it does the whole fish.
Brining Time and Temperature
Now that our fish is in the brine, we need to let it sit for the designated time. I prefer to keep the brining temperature between 38 to 42 degrees Fahrenheit, which is the temperature range of a refrigerator. If possible, you can place the pail in your garage or refrigerator overnight to maintain the desired temperature.
Smoking the Fish
Once the brining time is up, it’s time to smoke the fish. For this demonstration, we will be using a propane smoker. Start by prepping the smoker and adding wood chips to the bowl located below the smoking chamber. Ignite the smoker and set it up to run at a temperature of about 200 to 220 degrees Fahrenheit. This temperature range will allow the fish to smoke for approximately four to six hours, depending on the amount of fish you have.
In this article, we have smoked whitefish using the one-thirds method. After brining the fish for 16 hours, we have prepped our smoker and set it to run at a temperature of 200 to 220 degrees Fahrenheit. Now, it’s time to let the smoker do its magic and smoke the fish for the next four to five hours.
After the smoking time is up, it’s time to check on the fish. Carefully remove the smoked whitefish from the smoker and take a look at the final result. The fish should be done to perfection, with a beautiful smoky flavor and a moist, flaky texture.
Smoking fish using the one-thirds method is a simple and effective way to achieve delicious smoked whitefish. The brining process ensures that the fish is seasoned and infused with flavor, while the smoking process adds that signature smoky taste. Whether you prefer to fillet the fish or leave it whole, this method can be easily adapted to suit your preferences.
In conclusion, smoking fish is a wonderful way to enhance its flavor and create a delicious seafood dish. The one-thirds method provides a quick and easy way to smoke whitefish, yielding perfectly smoked fish every time. Give it a try and enjoy the mouthwatering results!
