Smelt Fish Pickle Recipes
BRINED AND SMOKED SMELT
Steps:
- Rinse the smelt in cool running water. Set aside.
- Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon ziptop bag along with the smelt. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.
- Remove the smelt from the brine, rinse and pat dry. Place them onto a paper towel lined sheet pan, layering with paper towels in between if they won't fit in one layer. Allow to dry in the refrigerator overnight.
- The next day, place the smelt onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat as needed and cook for approximately 3 hours or until desired level of doneness.
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- Gather Your Ingredients. For this recipe you will need: For the brine: About 3 1/2 cups of salt. 8 liters of fresh cold water. 15 or 30 ml of pickling spice mix (optional in this step)
- Preparing Your Brine. In this step you will need to kind of play with your salt amounts, that's where the potato or egg come in. I begin by filling a large stock pot with about 8 liters of water, you can use less if you want, just make sure you have enough to hold all your fish.
- Brine Your Fish. Now it is time to add your fish to the cool brine. How long you leave them in there is totally up to you. I leave mine in until the flesh firms up, a couple of hours.
- Preparing Your Jars and Pickling Liquor. Place your jars in a large stock pot and fill with water to fully cover them. In a smaller pot place the lids and rings in enough water to cover as well.
- Water Bath Canning. Now it is just a matter of cooling your pickling liquor, putting your fish, carrots and onions in the jars, putting on the lids and sealing things up in your water bath.
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