The other day I spoke with my buddy and he got me hooked on some smoked Northern.
The first step was obviously catching it. Ha. A tip was to not keep anything under 30'. The reason being is because if they are 30" or bigger it makes it easier to pick out the bones since they are bigger.
I then put the Northern in some brine and let it sit over night. 6 hours is the recommended minimum time.
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After I took it out of the brine I put it on my smoker racks and let it air dry for approximately an hour. While drying I sprinkled a little black pepper and paprika on it.
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I then put the fish on the smoker and gave it roughly an hour of smoke, using apple wood and then another hour of heat. At the two hour mark I poked the fish with my finger and there was a little separation, which is perfect.
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At the end I vacuumed sealed the fish and placed them in the fridge. I served the fish cold and on some Ritz crackers and some pepperjack cheese.
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