Smoked Whitefish

Smoked Whitefish or Trout

Smoked trout or whitefish can be used on salads or eaten as a main course.  Whitefish is definitely the most underrated of all game fishes for the table.

Clean fish and leave whole.  In a noncorrodible container (glass or stainless steel) large enough to hold the fish, combine 3 qt. cold water, 1 ½ c. salt, ¾ c. brown sugar, 1 ½ c. granulated sugar, 1 T. whole white peppercorns, 6 bay leaves, 1 ½ t. whole allspice, 1 ½ t. cloves, 2 t. ground ginger, and 2 cloves garlic peeled and split.  Stir until dissolved.  Add fish, making sure all surfaces are covered.  Cover and let stand at room temperature 2 hours or refrigerate 6 hours.   Follow directions for your smoker.