Web exclusive: Hot-Smoked Whitefish
Ingredients
- 1 pound whitefish
- ½ cup brown sugar
- ¼ cup pickling or kosher salt
- 2–4 large applewood chunks
Instructions
- Makes 1 pound Place the whitefish skin-side down on a baking sheet. Pour the brown sugar and salt over the fish and use your hands to spread it around evenly. Place fish in a plastic bag and put in the refrigerator on a baking sheet. Let it sit for 4–5 hours. Remove the fish from the bag, rinse with water and pat dry with a paper towel. Put the fish skin side down on parchment paper on the baking sheet. Return it to the refrigerator and allow to dry for 2 hours. Heat a smoker or grill to 250°. Soak applewood chunks and place in the grill. Put the fish on aluminum foil, skin side down, in the smoker/grill and allow to smoke for 20–25 minutes, until the fish is cooked through. Serve warm or at room temperature. The fish will keep in the refrigerator for 5–7 days.
