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Smoked Whitefish
Created by: Howcan Team
Ingredients
- 2 lbs whitefish fillets
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Wood chips for smoking
Instructions
- In a small bowl, mix together 1/4 cup kosher salt, 1/4 cup brown sugar, 2 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp paprika, and 1/2 tsp cayenne pepper to create the dry rub.
- Pat the whitefish fillets dry with paper towels and generously coat them with the dry rub, making sure to cover all sides. Place the fillets in a shallow dish, cover with plastic wrap, and refrigerate for 1-2 hours to allow the flavors to penetrate the fish.
- Prepare your smoker according to the manufacturer's instructions, using wood chips of your choice. Once the smoker is ready, place the whitefish fillets on the grill grate and smoke at 200-225°F for 1-1.5 hours, or until the fish is cooked through and has a nice smoky flavor.
- Remove the smoked whitefish from the smoker and let it cool for a few minutes before serving. Enjoy the delicious smoked whitefish as an appetizer or part of a seafood platter.
Smoked whitefish has a rich history dating back to Native American tribes who used smoking as a preservation method. This delicacy gained popularity in the Great Lakes region, particularly in areas like Michigan and Wisconsin, where it became a staple in local cuisine. Renowned chefs like Paul Fehribach of Big Jones in Chicago have elevated the dish, infusing it with modern flavors while staying true to its traditional roots. The best versions of this dish can be found in specialty smokehouses and seafood markets, where the freshness of the whitefish and the expertise of the smoking process are paramount. The key to a perfect smoked whitefish lies in the quality of the fish and the careful balance of smoky flavor.
135 min
4
250 calories
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