Smoked whitefish, salmon or trout can be used on salads or eaten as a main course. Whitefish is definitely the most underrated of all game fishes for the table. Moist, flaky and subtly sweet, the result of splendid smoking, smoked whitefish sells for $75 for a three-pound fish at New York City deli’s such as Zabar’s. You can make this delicacy easily at home and it goes great as an entree or even with breakfast, eggs and luncheon salads.
Clean fish and leave whole. In a non-corrodible 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.
