Classic Hot Smoked Arctic Char

Name: Saibling Heißgeräuchert klassisch
Total time: 6 h
Ingredients: 45 g Meersalz; 20 g Zucker; 5 g Wacholderbeeren (leicht zerdrückt); 3 g Weißer Pfeffer (ganz); 2 Stück Lorbeerblätter; 500 ml Wasser (für die Lake)

BrineFishHot SmokingEasy6-10 hrs62-65 °C75-95 °CBeech + Alder

With its delicate pink flesh and fine flavour, arctic char is a special fish for smoking. A simple salt-sugar brine and mild beech wood enhance the natural taste without overpowering it. This classic recipe works equally well for whole fish and fillets.

Ingredients(for 1 kg)

Sea Salt45 g

Sugar20 g

Juniper Berries (lightly crushed)5 g

White Pepper (whole)3 g

Bay Leaves2 Stück

Water (for brine)500 ml

Instructions

Preparing Brine & Curing

4-6 hours

Dissolve salt, sugar and spices in water. Submerge arctic char completely, weigh down with a plate and refrigerate for 4-6 hours.

Drying (Pellicle)

1-2 hours

Rinse arctic char cold, pat dry with paper towel and place on a rack in a cool, well-ventilated spot for at least 1 hour until the skin is tacky.

Smoking

1.5-2.5 hours

Slowly bring smoker to 75-95 °C. Place arctic char inside and smoke with beech and alder until internal temperature reaches 62-65 °C. Fish should be golden brown and firm.

Pro Tip

Bring the smoker up to temperature slowly – too rapid a temperature rise causes fat to ooze from the flesh, making the surface turn an unattractive white.

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