Smoked Spiny Dogfish Belly Flaps
Schillerlocken are smoked belly flaps of spiny dogfish (rock salmon), named after the German poet Friedrich Schiller due to their curled shape. The fatty strips are brined, stretched onto special hooks, and then hot-smoked. The result is a golden, aromatic, and savory delicacy that is very popular in northern Germany.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Remove skin and bones from the dogfish belly strips and cut into even pieces. Prepare the brine from water, salt, sugar, vinegar, and spices, and fully submerge the strips.
Brining
8-10 hoursBrine covered in the refrigerator. Then rinse thoroughly with cold water, hang on Schillerlocken hooks, and air-dry for at least 2 hours in a cool, airy place until a pellicle forms.
Hot Smoking
2-3 hoursPreheat smoker to 85–100 °C using only beech wood. Hang the Schillerlocken inside and smoke until a golden-yellow color and a core temperature of 65–68 °C are reached.
Cooling
1 hourRemove the finished Schillerlocken from the smoker and allow to cool completely while hanging at room temperature. Only remove from the hooks after cooling so they retain their typical curved shape.
Pro Tip
Spiny dogfish contains ammonia in its tissue – a sufficiently long brining time and thorough rinsing before smoking are essential to eliminate any potential ammonia taste.
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