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Alaskan smelt


Fire Starter
Joined Aug 29, 2010
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? 

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.

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.

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. 


Master of the Pit
Joined Feb 10, 2009
LOL can you repeat your recipe please!!! I think i missed something.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
They sure look good!

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