Had a chance over the holiday weekend, to finally get around to smoking the two salmon and single lake trout (togue) from the previous winter ice fishing and spring trolling outings to West Grand Lake. The following are two recipes that work very well for both of these fish species. In my experience, I have found that many people actually prefer the lake trout over the salmon, due to its rich flavorful taste. For breakfast, try putting either smoked delicacy on a bagel with cream cheese and you will think you have died and gone straight to heaven! Either way, smoking is a fantastic way to enjoy eating both of these sporting favorites!
1 qt. water
½ cup white sugar
½ cup non-iodized salt
2 qts. water
1 cup of non-iodized salt
½ cup of brown sugar
¼ cup of lemon juice (One lg. lemon)
¼ tbsp of garlic powder
¼ tbsp of onion powder
1. Soak fish overnight (8-12 hours)
2. Take them out and rinse them off
3. Pat dry and let sit until a glaze forms called “pellicle” (about 1 hour)
4. Place in smoker and use apple, hickory or alder depending on taste.
5. Let smoke for 8-12 hours until the desired level of doneness is achieved. Some people like smoked fish “dry” and some “wet” so taste testing is required near the end of the process.