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every year, sometime before the Christmas holidays, I take an inventory of the wild fish I still possess. If there is more than I expect and I might contravene the regulations if I were to go fishing, I make a plan to do something with it. Other than frying it up and
eating it, I have made it an annual tradition to smoke some of my lake trout catch every year so it can be shared with friends and relatives during the Christmas holiday. The process of smoking it is relatively simple and it only consumes about eight hours over a Saturday afternoon. Over the years I have used
various smoking methods, but using an electric top-loading Little Chief smoker is my favourite. I have used it so often it is almost time for me to think about purchasing another. If you follow these simple instructions, perhaps smoking fish for the holidays will become a tradition in your household, too. The following recipe is good for
smoking four to five 2 lb. trout: Fillet the trout, cut each half
into quarter sections, and place in a Tupperware container with a mixture of: ¼ c. pickling salt ¼ c. hoisin sauce 1 tsp. minced ginger 3 tbl. crushed garlic 3 tbl. pickling spices 1 c. white wine/apple cider and
1 c. water, or enough to completely immerse the fillets in liquid. Marinate in the fridge for 48
hours turning every 12 hours. Remove fillets from the
container, place them on newspaper and pat dry with paper towels. Let the fillets dry for
approximately one hour, and then place them on the smoking racks to be placed in the smoker for about eight hours.
www.bounder.ca
You can use a different variety
of wood chips. My favourites are the hickory-flavoured chips, which I replace every hour after they have completely burned in the smoker.
If you decide to purchase a
smoker to try this out, it comes with a variety of recipes you can sample. Believe me, you won’t be disappointed!
BOUNDER MAGAZINE 39
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