I’ve had mid-westerns scoff and tell me that smoking these fish is sacrilege. However every time they start talking I pass out because I care so little. This dish is delicious, different, and allows your to diversify your culinary options at your next neighborhood get together. This dips got a little kick, and can get spicier over time. Just fair warning.
Brine:
4 cups warm water
1 cup soy sauce
3/4 cup brown sugar
1/4 cup sea salt
3/4 tbsp of garlic powder
3-4lbs perch
(Whole or Fillet)
mix all ingredients into a large bowl, whisk until dissolved. If heating the water, allow brine to cool before adding fish. Submerge fish, and leave in refrigerator overnight.
Remove fish and pat dry.
Smoke:
240° 1.5 hours
Then mix:
1 tbsp Ground pepper
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp Rosemary
1 tsp celery salt
8 oz cream cheese
1 tbsp horseradish sauce
1/4 cup Mayo
1/2 lemon squeezed
If whole fish, remove skin and flake of meat. If fillets flake meat apart.
Add flaked meat into the dip mixture, and stir.
Next grab a cracker or a piece of toast and Enjoy!
A Day in the Field 