Northwest Fishing Reports

This batch was made from "Gordys" last whitefish outing on the Columbia. Mix'd up some spread and had a nice dinner with the wife having it on small bagels with a bowl of soup!!!! 2qrts water, 2cps br. sugar, 1cp kosher salt, 1/2cp soy sauce, 1/2cp lemon juice, 1tsp each of garlic powder/onion powder/bl.pepper. soak'd 12hrs. smok'd 6hrs at 150degrees. using alder. Though I do like apple best.

Wow, those look good!

OMG that looks to die for, I really like smoked Whitefish. Back east that stuff is worth its weight in gold. Whitefish smokes up so nice. Its a nice oily fish. Wow that looks good!!!

veraooneall wrote:Whitefish salads and smoked fishes both are wonderful whitefish dishes. Your recipe of soup is bit more different and sounds very interesting. Next time I'll be making it this way. Hope I make it as good as it looks here.

I didn't put any in the soup. The fish was used as a spread on the bagels. I have made it as a chowder though which is quite good. white fish has such a mild flavoure that it should be good in a lot of soups' you just have to do a lot of deboning which makes for smaller fish pieces. The temps outside are just right for some good whitefish fishing on the Yakima and Naches. plan on smoking up some more and maybe I'll do a chowder to post here!!!

People back east would pay a pretty penney for that. In New York smoked whitefish is expensive and lots buy them.