Big Cliff Posted March 16, 2017 Report Posted March 16, 2017 Got a text yesterday from Sinker, he was out fishing and wanted to know if I would like a white fish for my smoker if he managed to catch one; OMG yes, I'd love one! Well sure enough not 5 minutes later I got a text, "got one going to try for two"; SUPER! About 4:15 Sinker comes walking up to the door with two beautiful white fish for me, within 10 minutes they were cleaned and soaking in salt water in the fridge, I'll be prepping them for the smoker later on today. (anyone got a "to die for" recipe for smoking white fish, I'm always looking for something better) Thank you my friend, I really appreciate you thinking of me and taking the time to drop them off to me!
Sinker Posted March 16, 2017 Report Posted March 16, 2017 Anytime Cliff!! I'm going to steal your recipe. I have a brand new smoker and haven't even tried it. LOL S.
jimmer Posted March 16, 2017 Report Posted March 16, 2017 A buddy of mine soaks his in apple juice and soya sauce, some spices and a little sugar and it is delicious.
Weeds Posted March 16, 2017 Report Posted March 16, 2017 Yum. Smoked fish, apple juice, soya and spices sounds awesome. Got me craving something salty. I'm envious.
GBW Posted March 16, 2017 Report Posted March 16, 2017 (edited) Brine: Soy, water, honey, sweet chili tai, pinch of brown sugar and then diced jalapeno peppers *edit to add* the wood used for smoking is key. I like apple & black cherry in the smoker together Edited March 16, 2017 by GBW
manitoubass2 Posted March 16, 2017 Report Posted March 16, 2017 Brine: Soy, water, honey, sweet chili tai, pinch of brown sugar and then diced jalapeno peppers *edit to add* the wood used for smoking is key. I like apple & black cherry in the smoker together Had me at at sweet chilli Tai. I use that on alot of foods. Sooooo good
GBW Posted March 16, 2017 Report Posted March 16, 2017 Cliff, the above is how I smoked the walleye you loved at my place. I make the brine and keep some in a spray container to mist on the fish as it's being smoked to keep it moist. The fish rest's in that brine for 24hrs with the peppers resting on the flesh
GBW Posted March 16, 2017 Report Posted March 16, 2017 Had me at at sweet chilli Tai. I use that on alot of foods. Sooooo good The smoker and stir try is the only reason I have it but yes it's great
Shloim Posted March 16, 2017 Report Posted March 16, 2017 I think Sinker needs to know where I live too....lol
esoxansteel Posted March 16, 2017 Report Posted March 16, 2017 Very nice gester Shane, give Big Cliff a whitefish he eats for a day, give Big Cliff 2 whitefish he eats for 2 days
GBW Posted March 16, 2017 Report Posted March 16, 2017 Here he is showing of with one of the fish... LOL
manitoubass2 Posted March 16, 2017 Report Posted March 16, 2017 The smoker and stir try is the only reason I have it but yes it's great You're missing out, boy it's good on a pork steak!
fish_fishburn Posted March 20, 2017 Report Posted March 20, 2017 Brine=1 gallon water 1 cup brown sugar 1 cup of kosher salt. That's all you need.
Big Cliff Posted March 20, 2017 Author Report Posted March 20, 2017 Brine=1 gallon water 1 cup brown sugar 1 cup of kosher salt. That's all you need. Hot smoke I assume, what wood have you used, how hot, how long? This my first time doing white fish, I do lots of salmon and trout but I cold smoke them. Right now I have the fillets vac packed and in the freezer until it's warm enough to do it outside (Sue really does love me but she still won't let me smoke stuff in the house (no, not even that )
GbayGiant Posted March 20, 2017 Report Posted March 20, 2017 Anytime Cliff!! I'm going to steal your recipe. I have a brand new smoker and haven't even tried it. LOL S. cheers Shane
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