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Alaskan smelt

Discussion in 'Fish' started by bilder, Feb 12, 2011.

  1. bilder

    bilder Fire 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?  [​IMG]

    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.

    [​IMG]

    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.

    [​IMG]

    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. 
     
  2. les3176

    les3176 Master of the Pit

    LOL can you repeat your recipe please!!! I think i missed something. [​IMG]
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sure look good!