Smoked char
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
as desired
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker, beechwood smoking chips
Ingredients
• Char, ready to cook
• Water
• Salt
Preparation of the stain:
First, calculate the fish/water/salt ratio: Fish weight x 1.3 = required amount of water. 8% of that = required amount of salt.
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preparation
➊ Weigh the fish and calculate the amounts of water and salt needed. Place everything in a container, stir several times, and refrigerate. After 12–14 hours, remove the fish from the brine and rinse briefly under running water, then hang them on hooks – in small smokers, laying them flat is also possible.
➋ Smoking process: Place the fish in the smoker and first dry them at a low temperature (40–60 °C). The smoke vent should be fully open, and the door left slightly ajar to allow moisture to escape. It takes approximately 30–40 minutes until the fish skin is no longer sticky. Now close the door, leaving the smoke vent slightly open.
➌ Cook the char in the oven at a low temperature (60–70 °C) for about 60 minutes. When the internal temperature reaches 60 °C, the dorsal fin will no longer be translucent. The fish are cooked; now they just need to color.
➍ To do this, close the smoke vent, keep the temperature at approximately 50 °C, and place the smoking chips directly onto the embers. The denser the smoke, the richer the golden-yellow color will be.
Recipe by Petra Bindeseil
The Upper Allgäu region is Petra Bindseil's home, where, with meticulous attention to detail, perseverance, and the literally hands-on support of two friendly families, she has built a livelihood. She runs a fish farm in the Gunzesried Valley. Freshly caught char, hot- and cold-smoked, is just one of the specialties that regularly attracts locals and tourists alike. More information at: www.bergfischzucht.de
Recipe from FIRE&FOOD Magazine 03/2025
