Smoked Arctic Char – Cold-smoked northern fish
Smoked Arctic Char is a delicate, cold-smoked fish known for its light, silky texture and rich, smokey flavor that hints of the clear, icy waters of the northern regions. This recipe involves a precise process of brining and slow cold-smoking the arctic char, a fish closely related to both salmon and trout, to preserve its moisture and impart a subtle smokey taste. Often served as an elegant appetizer, it pairs well with cream cheese, capers, and a squeeze of fresh lemon juice. It's an exquisite option for a special occasion or sophisticated gathering. Description by ChatGPT.
Welcome to a flavorful journey with Grey County Grillin'! I'm thrilled to introduce you to a recipe that'll tantalize your taste buds – our Smoked Arctic Char. This dish taps into the essence of cold smoking to infuse the fish with a robust, smoky flavor. Perfect for a special meal or to impress your seafood-loving friends, this recipe will guide you through creating a delicious smoked fish that's packed with subtle heat and sweetness.
Ingredients:
- 1 large Arctic Char fillet
- 1 cup brown sugar
- 1 cup kosher salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon red pepper flakes
Equipment:
- Glass dish for curing
- Plastic wrap
- Weber kettle (or similar smoker)
- Pellet smoker (e.g., the Amazing Pellet Smoker)
- Different brand of pellets if needed for backup
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Prep Time: 15 minutes
Cure Time: Overnight (approx. 12 hours)
Cook Time: 6 hours
Total Time: 6 hours 15 minutes + cure time
Servings: 4-6
Instructions:
1. Begin by preparing the Cure. In a bowl, combine 1 cup of brown sugar and 1 cup of kosher salt with 1/2 tablespoon each of black pepper and red pepper flakes. Mix thoroughly.
2. Coat the bottom of a glass dish with a layer of the Cure mix. This creates the base for your Arctic Char to rest on.
3. Place the Arctic Char fillet in the dish, skin side down, pressing it onto the Cure.
4. Pour the remaining Cure over the fish, ensuring it is completely covered. Encase the dish with plastic wrap and refrigerate it overnight to allow the Cure to do its magic.
5. The following day, remove the fish from the refrigerator and rinse it thoroughly under cold water to eliminate any excess saltiness.
6. Preheat your pellet smoker according to the manufacturer's instructions. If you're using a Weber kettle, set it up with the pellet smoker inside and ignite the pellets.
7. Once the smoker is emitting a steady stream of smoke, place the cured Arctic Char fillet on the grill grate.
8. Smoke the fish for approximately 6 hours or until the texture is tough and leathery. Keep an eye on the pellets and be ready to replace them if they extinguish.
9. After the smoking process is complete and the fish has developed a beautiful smoky flavor, remove it from the smoker. Allow it to rest for a short period.
10. Your Smoked Arctic Char is ready to be served. Slice it as desired and enjoy the culmination of your hard work and patience.
Cooking Tips:
- The thickness of your Arctic Char fillet can affect the curing and smoking time, so keep that in mind and adjust accordingly.
- Make sure to monitor the pellets during smoking; if they go out, reignite them quickly to maintain a consistent smoke.
- If you find the result too salty, reduce the amount of Cure used or shorten the curing time.
Be sure to attribute this mouth-watering Smoked Arctic Char Delicacy to Grey County Grillin'. You can find more exciting recipes and barbecue adventures on their YouTube channel at https://www.youtube.com/@GreyCountyGrillin
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