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Alaskan smelt

post #1 of 3
Thread Starter 

Up here they are called Hooligan or Candlefish.  Similar to the ones you get in the lower 48 but with a higher oil content.

 

My smoking recipe is very difficult.  Extremely difficult.  So pay close attention.

 

6 cups water

2 cups Yoshida's Original Sauce

 

That is it.

 

Pretty hard isn't it?  icon_wink.gif

 

Give the hooligan a 24 hour brine, then place on racks to air dry in a cool place for an hour or two to let the pellicle form.

 

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Made these up at the same time I did some salmon.  After the air dry phase they go into the smoker on the following schedule:

 

120 for 2-4 hours

140 for 2-4 hours

170 for 2 hours.

 

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After a good smoke they will be nice and tasty.  My kids pick them apart, but I eat the little buggers bones, fins, and all.

 

Store in the fridge or freeze. 

 

post #2 of 3

LOL can you repeat your recipe please!!! I think i missed something. icon_mrgreen.gif

post #3 of 3

They sure look good!

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