Smokin-It User Forum!
Recipes => Fish => Topic started by: Ken on October 12, 2023, 10:57:14 AM
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I've not been a fan of smoked sockeye until now. The key is scotch.
Smoked wild Sockeye, PNW style. 30-minute soak in a good scotch and then drain. Simple overnight brine of one part Kosher salt, four parts brown sugar and a drizzle of maple syrup. Wrap in plastic and into the fridge. A good rinse, and a dose of coarse grind pepper. Several hours in a cool place to form a glaze. Traditional alder for the smoke. Smoker temp of 160 to an IT of 140. No leftovers.
Sorry, the scotch has to be tossed. I've seen other recipes that use bourbon or vodka for cod. More experimentation needed.
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I imagine if you use Laphroaig there would be an additional smoky flavor too.
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I don’t know if the scotch is for flavor or the alcohol is for texture, etc. People in coastal Europe do this sort of thing. Vodka in Scandinavian countries. Maybe it’s a bit of each.
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Looking good Ken!