Move over Tori Avey, there’s a new smoked whitefish recipe in town. Traditionally, smoked whitefish salad is made from smoked whiting or other buttery white fish. In my recipe I use roughy, since it maintains a moist and fatty flavor and is less prone to drying out in the smoker. You can use my southwest smoked whitefish with some sour cream and mayo to make a delicious whitefish salad dip. Crumble it and add it to a deviled egg recipe, or top it with some chopped fresh herbs. Removing the skin or not is your choice as well although if you can find whole roughy, it’s always impressive to break out a plate with a full fish on it.

Smoked fish is often an easy way to preserve fish for longer, and keeping it in the fridge can help preserve it for longer. You can eat it cold or hot, and adding healthy fish to your diet is always recommended since they are loaded with good fatty acids that keep our body and brain healthy. Those who eat at least some fish every week are shown to have better overall health.

This smoked white fish freezes and reheats well, so you can make a big batch and portion it out with your choice of carb (such as sweet potato or cauliflower rice) for weeknight meals and grab and go lunches. Just heat and serve and you have an easy and filling meal that doesn’t break your back or your bank.

If you enjoyed this smoked white fish recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!