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Today I'm smoking up a batch of kokanee. I'm using Mortons sugar cure for a couple of hours to get the cure, then will smoke for two hours at 120, 140, and 160. Before the 160 smoke I plan to brush on some honey and sprinkle some pepper on the fillets.
The fish from Ririe this year are mostly 10-12 inches so make nice little fillets.
I have also used a brine with soy sauce and salt before and like it rather well. Does anyone have other recipes or hints on this process?
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Thanks for the post. Good ideas. Wonder if Hopkins in Blackfoot is still open and smoking fish?
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Sounds Yummy!!!
I have had good luck using a dry brine consisting of brown sugar, kosher salt and a little garlic powder...
Paul
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I dry brine with brown sugar, kosher salt, garlic powder, and cracked pepper. When they are smaller like they have been this year at Ririe I just scale, remove heads and entrails, and clip tails. When I brine I cover the fish completely in the dry brine solution then rinse off and air dry on the racks for 1/2 hr before smoking. 180-190° for 3-3.5 hrs. The skin peels off and they are perfect. In my opinion you don't have to overkill kokanee the meat speaks for itself.
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Fillet Kokanee leaving skin on, mix 2 parts brown sugar to one part kosher salt . put one fillet in glass dish and sprinkle sugar/ salt mixture liberally on meat and place other fillet meat down on first one. cover dish and refrigerate over night. Then rinse, pat dry and sprinkle with cajon seasoning( kroger from Smiths), depending on your taste. Then smoke as you always do, skin side on racks.
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Here is mine: skin on
Wet Brine. 2-2.5 hr. then drain and pat dry
1/4 lb kosher salt
1/4 cup brown sugar
garlic powder
black pepper
Smoke at 225 for about 1n 15min. Cold smoking improperly is how you get botulism
Tip. Before smoking put on brown paper bag skin side down. Cut paper so it is identical in size to fish.
When done peel paper and all the skin sticks and comes right off
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Just tried my first batch of smoked kokanee. Also smoked whitefish in the same batch. I think the whitefish turned out nearly as good as the kokes. I use a homemade mix of potlatch dry seasoning. I like it better than any of the liquid brines I've tried on trout and it's quicker with less mess. The whitefish is really good and the kokes turned out even better. Next time I'm going to try the paper bag trick. That sounds awesome.
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take a look at salmonuniversity.com it's all I use for all my trout and salmon. they call it squaw candy in Alaska, easy recipe that I use with my little chief smoker.
pardo
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