Smoked Lake Trout--Indian Candy, Instructions and Pictures

With all the interest we have had in smoking fish lately, I thought I would describe what I did yesterday and today to smoke the Laker I caught on Tuesday.

I cleaned and filleted the fish on Tuesday and then it went into my plastic brine/curing bucket, top covered with foil and into the fridge until Wednesday evening. I didn't have time to smoke on Wednesday. On Wednesday evening I prepared the "dry cure" ( 3 parts brown sugar and 1 part pickling salt) DO NOT USE TABLE SALT.

I took the fish pieces out of the bucket and put back in a layer of fish skin side down, which I the sprinkled generously with the dry cure. I did that with three layers of fish. Foil back on the bucket and back in the fridge until morning.

In the morning I took the bucket out of the fridge and dumped/placed the fish in a strainer and then proceeded to wash each piece individually under the cold tap then back into the strainer for an overall wash and then a drain for 5 minutes.

After that I put the fish pieces on the oiled racks of the Bradley and let them air dry for an hour until they got tacky and shiny.

By the end of the hour, I had also heated the Bradley to 120 degrees and the fish went in.

This is the recipe I followed:

60 minutes, No Smoke, at 120 degrees
160 minutes Smoke at 120 degrees (I used 4 apple and 4 cherry bisquets alternating)
100 minutes No Smoke at 140 degrees
60 minutes No Smoke at 160 degrees
Brush with warm maple syrup
60 minutes No Smoke at 160 degrees
Finished.

Turned out very good. Soft, moist and with a hint of maple flavor.
That's how I like my fish, even when I do it Indian Candy style. Some people like the fish drier and if you do, leave it in the smoker for an extra hour at 160 degrees. Experiment, see how your smoker works and what you like.

I'm following this with pics, so give me time to get all of them up before you comment if you wish to do so.

If any of you have questions about smoking fish or meat, feel free to send me a PM.

First pic is the layers of fish in the bucket, covered with the dry cure.

SDC

Pic 2

On the racks and drying before going into the smoker.

Pic 3

Into the smoker

Pic 4

Out of the smoker and cooling

Last pic

A plate of smoked lake trout with a nice maple syrup glaze.

Thanks for sharing that Ralph. Only one problem, I can't stop drooling

any reason for leaving skin on fish? I've always skinned mine and it seems to work great, no compliants anyway, just wondering.

I 've tried both ways and find the fish holds together better with the skin on.

Personal preference, what ever works that you like.

SDC

Looks great SD, thanks for the details of how you did it.

Thanks Ralph,

I did try this recipe once based on your advice through PM's. I found that I used to much salt as it was really really salty. I committed to trying again but haven't gotten around to it. This has inspired me! I have a couple of fillets in the freezer waiting to be smoked!

I tried this recipe a week ago and it turned out amazing. Thanks for sharing it for everyone to enjoy.

"Delivery service available......?"

now im hungry...

Yummy , now that looks really tasty . Great job & thanks for sharing your recipe

Hungry and thirsty!