Michigan Smoked Whitefish Recipes

YOOPER SMOKED FISH DIP

Steps:

• Mix all ingredients to desired consistency.
• Chill and enjoy.

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Steps:

• Mix all ingredients very well until sugar is disolved.
• Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
• Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
• Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

MICHIGAN'S WHITEFISH DINNER

Steps:

• Heat the oven to 400°F. Arrange the racks with one in the middle of the oven, and one near the broiler.
• Clean the fish by very swiftly rinsing it under cold water, then patting it dry gently and thoroughly with a paper towel.
• Line a heavy sheet pan with foil and place the filets on the foil lengthwise.Squeeze the lemon over the filets evenly. Season with salt and pepper. Stir the mayonnaise in a small bowl until smooth. Using the back of a spoon, spread the mayo over the fish (it will be slippery against the wet surface of the fish; keep spreading. It won't be perfectly even). Dust the fish with paprika.
• Bake the fish for 10 minutes. Turn the broiler on and move the pan to the top rack. Broil until golden and bubbly, 1-2 minutes longer. Cut each filet into thirds and serve immediately.

MICHIGAN WHITEFISH CHOWDER

Steps:

• 1. In a large skillet, combine the water, bay leaves and fish fillets. Bring the water to boil, reduce heat and simmer over low heat for about ten minutes.
• 2. When fish is cooked completely, transfer to a shallow bowl and cover to keep warm. Reserve 2 cups of the liquid and bay leaves.
• 3. In a dutch oven, fry the bacon until crisp. Transfer to a plate lined with paper towels.
• 4. Remove all buy one teaspoon of the bacon fat and saute the onion and celery until the onion is translucent. Be sure not to overcook or brown the vegetables.
• 5. Add the reserved cooking liquid to the Dutch oven. Add in the bay leaves, dill weed, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes.
• 6. Add the whole milk, potatoes and smoked whitefish or sausage. Simmer over low heat for about 20 minutes or until potatoes are tender. Add the chunks of whitefish to the chowder, stirring well.
• 7. Cook for another two to five minutes. Add additional seasoning if desired.
• 8. Transfer to serving bowls. Garnish with the pieces of bacon and minced chives.