Smoked Fish

Without going to the expense and effort of building a smokehouse, here is a recipe that uses a commercial smoker. Oily fish, such as lake trout and whitefish, are best for smoking, but some pan fish, such as crappie, are also good.

• Brine: water salt
• filleted fish or cross steaks of fish
• brown sugar

Fish can be filleted, but larger fish can also be cut into cross steaks. Leave or remove scales, as desired, but do not remove skin.

In enough water to cover fish, add salt until a raw egg floats in the brine.

Add 1/2 cup (100 ml) of brown sugar for each cup of salt used.

Place the fish in the brine and soak for 12 (for small fish) to 24 hours (for large fish). Add pepper, if desired.

• water
• prepared fish

Lay a bed of charcoal in the smoker. Use lighter fluid, an electric starter, but never gasoline. Let the fire get a good start before adding any wood.

Soak sticks of maple, hickory, or fruit wood in water for half an hour. Make sure the sticks will fit comfortably into your smoker.

Add several pieces of wet wood to the charcoal. Fill the water pan two-thirds full with water.

Lay the fish on the grill and cover.

Smoke the fish, approximately one hour per pound (500 g). The fish is ready when the meat flakes easily from the bone. If necessary, keep adding more wet sticks during smoking.

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