Ordered these fine fellows (Arctic Char) from Coastal SeaFoods on Snelling in St. Paul, approx 3 lbs each. Originally I was going to get Lake Trout but they can be iffy to get fresh.
Soaked them in a brine (salt and brown sugar) for 6'ish hours.
Then on to the smoker with Alder chips soaked for about 15 minutes.
Turned the smoker on to 200F and let them cook for about 3 hours (turned up the temps slightly for the last 1/2 hr. Meanwhile me and the brothers were chainsawing trees in the yard. Awesome Alder smell from the smoker. Can't get too far away as the chips sometimes catch fire and need to be doused.
Tender, moist, and wonderful flavor. Char (Salvelinus alpinus) is a delicate, fatty fish - smoking is a great way to make it.
*prints out post and places it in folder of evidence which suggests the citizen known as NBB is not just an elaborate hoax*
Didn't Eddie Murphy have a red-leather suit just like that one?
Awesome. if you have any left, it would be great
if you'd ship me someif you'd share a pic or two of the finished product on the plate.I do my turkey in brine for ~8 hours (over night ... basically). The end result looks delish, but does the soak time matter (i.e., does fish take up brine more quickly than poultry)?
I don't know the answer to that specific question (but I think the answer is "yes"). but here are some tips from the University of Alaska-Fairbanks on smoking fish.
Dude! Suh - wheat ... and at 4:20 no less!
!!!