Alaskan smelt

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bilder

Fire Starter
Original poster
Aug 29, 2010
69
17
Myrtle Point, OR
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? 
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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. 
 
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