Then, totally submerge the fish in the brine for 6-10 hours in the refrigerator. Smoked Whitefish Pate', ingredients: 3/4 lb Smoked whitefish seed Fresh dill springs for. Once cool add the whitefish and refrigerate for 12 hours. Step Four: Brine for 6-10 hours. When I was a kid we would get smoked whitefish, but it was the whole fish, skin on but scaled. That was a real delicacy back then. Dec 12, 2014 #9 fisherman93 Newbie. Place the brine in a large bowl, making sure it will fit in your refrigerator. Pat dry. A Really Good Brine For Smoking Beef Or Pork, ingredients: 1 gal Water, 11/2 c. Martha Burr's Smoked Whitefish Pate' 1989 views. Reactions: fisherman93. Spray the rack from the smoker well with non stick spray. Recipes / Brine recipe for smoked whitefish (1000+) A Really Good Brine For Smoking Beef Or Pork. Nov 1, 2014 #8 idaho jack ... to use a brine do I have to fillet it or at least cut it down the spine? 5 qts water. Remove the fish from the brine and rinse thoroughly, inside and out, under cold running water. 2. Smoked but not dried out for use as an appetizer (crackers, cheese, etc) 2 to 3 hours at 220° Brine: A bottle of red wine (cheap bottle of red zin (big sugar), 1.5 cups kosher salt, 2 tablespoons peppercorns, 3 bay leaves, 2 tablespoons mustard seeds. 2602 views. For a smaller fish, leave the backbone attached to one side and brine each half. Any suggestions? 14 10 Joined Oct 15, 2014. Remove the fish from the brine and rinse under cool running water. Add the fish, cover and refrigerate for 8 to 12 hours.