Smoked char
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Quantity for:
as desired
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & equipment:
• Smoker, beech wood smoking chips
Ingredients
• Arctic char, ready to cook
• Water
• Salt
Preparation of the brine:
First, calculate the ratio of fish/water/salt: fish weight x 1.3 = required amount of water. 8% of this = required amount of salt
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Preparation
➊ Weigh the fish and calculate the amounts for water and salt. Put everything together in a container, stir several times, and chill. After 12–14 hours, remove the fish from the brine and rinse briefly under running water, then hang on hooks – in small smokers, you can also lay them down.
➋ Smoking process: Place the fish in the smoker and first dry at a low temperature (40–60 °C). The smoke vent should be completely open and the door left slightly ajar so that moisture can 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 arctic char in the oven at a low heat (60–70 °C) for about 60 minutes. When the core temperature reaches 60 °C, the dorsal fin, when pulled, will no longer be translucent. The fish are cooked; now all that's left is the color.
➍ To do this, close the smoke vent, maintain 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 Bindseil
The Oberallgäu is the home of Petra Bindseil, where she has created a livelihood with meticulousness, perseverance and the literally active support of two befriended families. She runs a fish farm in the Gunzesried valley. Freshly caught arctic char, hot and cold smoked, is just one specialty that regularly attracts locals and tourists to her. More at: www.bergfischzucht.de
Recipe from FIRE&FOOD Magazine 03/2025
