Smoked Fish

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!



Smoked Salmon
1 qt. water
½ cup white sugar
½ cup non-iodized salt
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Smoked Togue
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.

The Nexus

Here I sit at the nexus awaiting the phone call that will signal either the beginning or the end of a trip to the north country 8 months in planning. Lake trout are our intended target species and by hook and crook we have even managed to secure a stay at a very fine lakeside establishment. All that is left is 3 hours of white knuckle driving through heavily populated moose country in near whiteout conditions . . . sigh.

Most of the morning was spent struggling through an extensive list of trip items and preparatory measures that kept my mind occupied as the blizzard raged outside the living room windows. Now, however, the packing is done and all I have left to do is watch the birds and wait for the call, watch the birds and wait for the call . . .