Herring fishing on the Weber???

[fsh4fun05]

Rabbit crap, now that is funny!
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[Fin-S-Fish]

Okay, i just can't help but add something here. I finally ate a whitefish a couple weeks ago since I accidentally caught one while going for browns. What with all the hype i figured i'd give it a chance even though it was extremely ugly and chublike. Boy was i surprised. I'll have to agree with ya on that one. That whitefish was one of the fishiest tasting fish I've ever sampled! It's like eating the red stripe of a wiper. A wee bit strong for me to try again for quite a while. Maybe smoking might help.

[packfish]

Smoked trout- some of the secrecy is where you catch them- some of the secrecy is in the brine and you don't need to brine them for more than a couple of Hours- The wood you use is part of it also- make sure you soak your wood in H20 for an hour or so- also the type of smoker you use makes a difference.
Smoked trout:
[font "Times New Roman"][/font][size 3][/size]Smoked trout[/size][/font]
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[font "Times New Roman"][/font]Fillet the fish but leave on the skin.[/font]
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[font "Times New Roman"][/font]In about two quarts of cold water, dissolve a cup of salt[/font]
[font "Times New Roman"][/font]Add ½ cup of brown sugar[/font]
[font "Times New Roman"][/font]Add 1 tablespoon of granulated garlic[/font]
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[font "Times New Roman"][/font]Brine for 1 hour stirring occasionally(if the fish are small, only go for ½ hour)[/font]
[font "Times New Roman"][/font]Take from brine and wash well in cold water.[/font]
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[font "Times New Roman"][/font]Pat dry and place on rack in smoker.[/font]
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[font "Times New Roman"][/font]To about a cup of brown sugar add a small[/u] amount of water. It doesn’t take much as all you want is a thick paste. Add one tablespoon of black pepper and about 1/3 cup of maple syrup. Using a basting brush, add mixture to the fish. Put on as much as you can. You want all exposed areas covered. The excess will run off into the smoker.[/font]
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[font "Times New Roman"][/font]Soak your wood chips in water for a while. It will generate more smoke. I like apple or alder wood as they are quite mild. Mesquite is too strong for me. Smoke at 200 degrees for about an hour and 15 minutes. The smaller fillets will be done (they appear dried out a little) Keep the thicker fillets in a bit longer. Each smoker will be a little different and you may have to adjust time for that.[/font]
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Let the finished fillet cool completely before putting them in a container or moisture will

Now here is what you do with Whitefish and trout also- It is as good as it gets.
Bottled fish(any fish works but Whitefish are excellent)

In one pint bottle put.....

1 bay leaf on bottom
Pack fish tightly to within one inch of top (do not add water)
½ teaspoon lemon pepper
½ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon Caesar Italian salad dressing (oil)
or
1 tablespoon Catalina dressing
Or
1 tablespoon French dressing(this colors light fish to look more like salmon)
½ Jalapeno pepper (cut up)

Add enough water in cooker to cover bottles about ½ way.(not real critical, just don’t cover the lids. Boil flats before using to sterilize.(tip-alternate how flats are placed in to boil and they will be a lot easier to get apart) Make sure bottles and lids are washed clean. Add all ingredients to bottles. Don’t over[/b] fill.[/b] If the ingredients boil out, you may not get a good seal. Clean lip of bottle with a damp rag just before the flat in placed on.(very important or it[/b] may not seal)[/b] Put on rings and tighten fairly tight(you don’t have to be a gorilla) Place bottles in cooker and secure cooker lid. Turn on heat but have the petcock open or the weight off. After steam is coming out of the hole pretty good(usually takes about 10 minutes) flip petcock shut or place weight on. Watch pressure rise and start timing the 110 minutes when it reaches 13#. You will have to turn the heat down now to maintain the correct pressure. Dependent on your stove, it will be somewhere between low and medium.(You will learn to make adjustments slightly before needed. i.e.: If pressure is climbing, turn down before you reach 13#) Cook at 13# in pressure cooker for a minimum of 110 minutes(for 4700 foot altitude) This is plenty of time but is a measure of safety and doesn’t hurt the fish. When time is up, turn off heat and leave it alone until the pressure reads zero. Don’t try and open early or the escaping steam can suck the juices out of the bottles. [/b]Open cooker and remove bottles. Let them sit undisturbed until they “pop” and seal. Occasionally one will not seal. Don’t worry, just refrigerate and eat it. Crackers and this are unreal
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[doggonefishin]

Back when I did a lot more stream/fly fishing, I used to keep a whitefish now and then. There were 2 things that seemed to be important when preparing them.

1. Whitefish are delicious fresh, but if you stuck them in the freezer, even for a couple of days, they would rapidly become inedible (far faster than other species). I assume this is due to the high fat content in the flesh.

2. I never found them to be that good fried. I used to like to barberque them whole, with a touch of BBQ sauce. I also like them baked or smoked as described. I would conjecture that adding cooking fat to a fatty fleshed meat is why I never liked them fried, but other's tastes may vary.
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[CROSSINEYES]

i know a secret fly that both the wities and browns tear up. its kinda big like a streamer but looks like a giant musquito. my freinds granpa invented it many yrs ago and its a family hand down. maybee 5 guys outside that family have seen and fished it. thry some big stuff in brown dark green and soft yellows. and add a ton of weight to get down fast in the deep holes. strip it in fast about 12 inches at a time. big browns are right above dc right now spawning and some big whites are right in with them. provo river has the biggest whites. look above nelle for them right now as well. i caught a state record white there 10 yrs before the res was built. ken
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[Leaky33]

Well folks,
I guess I'm up in the night about how eatable whities are. One good thing comes from this. I still like em ande I'll leave the slimmers to you guys and will continue to thin the whities. Still don't think they are high in fat.[unimpressed] I do admit that I eat em without freezing. I have had some after freesing andthey were'nt nearly as good. I always wrote that off as all fishtaste better fresh.
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