Smoked Artic Char

[Rye-Guy]

Brined for 36 hours (large fish had to cut it in half to fit on the smoker tray)

This is a photo of the Char on the racks at 5am ,i wanted it smoked by 3pm

[mikecorn.1]

Thats a big ole fish.


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[Keymaster]

Looks like a big fish, How'd it turn out flavor wise?

[Smoker John]

I like the Char, how was it?

[Rye-Guy]

It was just ok for me, this is a very rich tasting fish. I wouldnd go out of my way to buy one. Unless someone has a better way to do them. I always like new ideas, let me know.

[pmmpete]

There aren't any arctic char in my area, but I have read that they are similar to lake trout, and I have smoked a lot of lake trout.  A suggestion for fish that big: fillet them and remove the lateral bones.  They'll take the brine better, and they'll absorb the smoke better.  You could also cut the fillets up into serving-sized pieces before smoking them, and then vacuum pack the pieces.

[Wazzulu]

When doing char and other sea-run trout I always treat like salmon.  Fillet and dry brine for 24 hr.  I like to score the fillet every inch down to the skin before the brine so it takes better.  The score also helps the eating of the finished product.

[pmmpete]

Another advantage of filleting the fish and removing all the bones before you brine and smoke the fish is that they are a lot easier to eat.  You don't have to do a messy deboning process on the smoked fish.  You just peel off the skin and chow down.