This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
Be sure the fish is thoroughly cleaned before you begin this process. Serves 4 to 6 as a main dish.
In a 4-quart container, stir together salt, maple syrup and water until the salt is dissolved. Add the fillets so they are submerged. Cover and refrigerate for 3 hours.
Remove fillets from the brine, rinse thoroughly, pat dry and place, skin side down, on a cooling rack over a sheet pan to catch any drips. Continue to dry the fish in the refrigerator for at least 24 hours or until the skin is tacky to the touch.
Bring a smoker to 160°F. Put the fish onto the smoking racks, skin side down, about ½ inch apart. Smoke until the fish is cooked through and darkens in color, about 2 ½ - 3 hours. The fish can be stored in an airtight container for up to a week.
Ingredients
Directions
In a 4-quart container, stir together salt, maple syrup and water until the salt is dissolved. Add the fillets so they are submerged. Cover and refrigerate for 3 hours.
Remove fillets from the brine, rinse thoroughly, pat dry and place, skin side down, on a cooling rack over a sheet pan to catch any drips. Continue to dry the fish in the refrigerator for at least 24 hours or until the skin is tacky to the touch.
Bring a smoker to 160°F. Put the fish onto the smoking racks, skin side down, about ½ inch apart. Smoke until the fish is cooked through and darkens in color, about 2 ½ - 3 hours. The fish can be stored in an airtight container for up to a week.