Smoked herring/cisco

[Mike33]

Smoked some cisco today I caught up in Temagami this winter. Used alder chips, I like the subtle flavour. The brine was salt, sugar, dill, lemon quarters, black peppercorns and bay leaf.

[Mike33]

Total smoke time was about 3.5-4 hours. Temperature held mostly at 200 degrees. The setup:

[Mike33]

2.5 hours in:

[Mike33]

Final result. Flaked on a piece of toasted rye bread with cream cheese and capers. Doesn't get much better!

[longfish]

Thats looking real good.

Arnie

[sdcaller]

Mike, those look really good.

Well done!

SDC

[Mike33]

Thanks! This is the 3rd time now over charcoal. Made some minor adjustments each time but it’s getting to be a nice spring ritual.

[xiaolu]

Wow, that looks amazing and yammy I am sure. Just can't be any better.

[mykola]

Fantastic work

[Smilee]

Reminds me of smoked chubs! Look delicious!!!

[Species8472]

Beauty! Similar to what i do with goldeye. Brine in a similar solution (my recipe has soy sauce and maple syrup in it - hence dark liquid) for about 6 hours than 180-200 F for 4 to 6 hours.

[Mike33]

That’s a great method/setup Species, would love to try goldeye or mooneye sometime or even just get a look at them. Definitely a very interesting looking fish.