Smoked whitefish
I eat a lot of fish, but I haven't done much of it in my smoker. Most fish has a pretty subtle flavor, so I don't like going overboard with the spices. Usually I just give it a little salt, pepper, lemon, and herbs to flavor my fish. This time rather than using herbs, I decided to try out smoking some basic whitefish. I put it in the smoker still frozen. I smoked it with a small amount of wood which I pruned from my peach trees last winter. I set my smoker to 250. After 90 minutes the internal temp came up to 157F. It turned out perfectly. The fish was well cooked, and quite moist with just a bit of a dry crust on the outside. A little salt, pepper, and lemon juice was added at the end. The peachwood smoke complemented the fish very well. Everyone was quite impressed on how well it came out. I'll be doing this again soon.
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in the delicatessen!!! and as a salad! 
Glad you discovered it!
Which reminds me, I have a shit ton of rainbow trout I need to get out of the freezer and into the smoker.
