Hot Smoked Arctic Char from Nunavut

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    arctic char fillets, about 1 lb/500 g each
  • 1
    teaspoon salt (2 mL)
  • 12
    teaspoon pepper (1 mL)
  • 1
    lemon, thinly sliced
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DIRECTIONS

  • DIRECTIONS FOR IN HOUSE:
  • Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.
  • Place 2 tbsp (25 mL) maple wood shavings in small pile in centre of smoker base. Place foil-covered drip tray on top of wood chips inside smoker base. Place wire rack with fish on top of drip tray. Place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with lemon wedges.
  • VARIATION:
  • Barbecued Hot Smoked Arctic Char: Soak 7 cups (1.75 L) maple wood chips in water for 30 minutes; drain and place 4 cups ( 1 L) in foil pan. Set remaining chips aside. Remove 1 grill rack; place foil pan with wood chips on coals. Place foil drip pan on opposite side. Heat all burners of barbecue on high heat until chips smoke vigorously, about 20 minutes.
  • Turn off burner under drip pan. Reduce heat of remaining burner to medium-low. Place fish on greased grill over unlit burner. Close lid, leaving fork stuck between lid and grate to help keep heat constant at 225°F (107°C). Smoke until char is moist and not completely dried out, about 2 hours, adding remaining wood chips as necessary.
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