Candied Walleye and Pike! скачать в хорошем качестве

Candied Walleye and Pike!

Smoked fish is delicious; candied fillets are even better! We use a tried-and-true candied trout brine on some pike and walleye from a local lake that is known to have lots of fish, but very poor flavour. Having been a butcher for 8 years in the past, it is nice to share some of my knowledge through my passion for fishing. Add your favourite spices to a classic brine of 1-3 or 1-2 parts pickling salt and brown sugar, let soak for 3-5 days, and smoke the fillets for 3-4 hours on low heat. We prefer to us 50/50 hickory and poplar wood. Recipe we used: 1/3 C pickling salt 2/3 C brown sugar 2 C boiling water 3 Tsp maple syrup cracked black pepper to taste Greek seasoning to taste Red chilly peppers to taste -Add salt, sugar, and syrup to the boiling water. Stir until dissolved. Add spices to taste and let cool. Pour over fish in a sealable container; let stand 3-5 days. Place fillets on a cooking rack and let excess moisture drip off. Smoke for 3-4 hours at low heat (180-275 degrees) adding smoke in the last hour. Part of the experiment here was to see if the candying process would mask the foul "algae" taste of the fish from this lake. It was palatable for the northern pike, but only exaggerated it in the walleye. I can't wait to try this again with walleye from a good tasting source. Enjoy!