Fresh run chinooks are always smoking favorites.

Shorter days cool evening temps have signaled fall is in the air. The harvest season is upon us and the summer produce has been making its way to canning rooms, kitchens and tables. One of our favorite harvest seasons delights that rivals the cornucopia of garden fresh produce is smoked fish. And this year western salmon-steelhead rivers are reflecting bountiful returns that not only shed light for the future but also permits us to reap the rewards and fire up the smoker.

Smoking fish has always been a harvest highlight and I was first inspired to this native form of cooking by my riverside good friend and neighbor, the late Rod Guptin (Sarge). When we first moved to Trinity Co we rented an early 1900’s log cabin across from Sarge and whenever he fired up the smoker the luring smell of salmon/steelhead penetrated the cabin and quickly got our attention. For years, both Pat and I tuned in, watching Sarge preform his artful magic, and enjoyed what we refer to as salmon candy. Sadly, Sarge passed; leaving his legacy of smoking some of the best fish in Trinity Co and, to our surprise, willed his bullet proof 1953 GE stainless steel ice-box smoker to Patty and me.

TR hatchery steelhead are often plentiful and prime smoking candidates.

Like any fruits of labor, smoking fish is a slow process and requires a full day and a half of attention; cleaning/cutting up fish, mixing up the brine, preparing the heat source and smoking material. Sarge taught us from the get go, the brine is a key process to taste and one of the most important ingredients; keep it simple and do not attempt to overshadow the great natural taste of fresh salmon, steelhead, or trout.

There are no boundaries for brine recipes, whatever moves you and fulfills your tastes. We have settled on the following sweet/sour recipe that continues to be our favorite for fish and compliments our smoking rhythms. (Based upon 10-15lbs. prepared fish). Brine time: Salmon (36 hrs.) –Steelhead/trout (24 hrs.)Mix thoroughly!

• 1qt.-72ozs. Kikkomans Teriyaki Sauce
• ½ cup Honey
• 1/8 cup Garlic/course pepper seasoning
• ½ cup Brown sugar
• 2-Pinapples, juiced/crushed (or 3 cans crushed)
• 1-Lemon, 1- lime juiced

Black/red oak offers unique taste and great smoke material.

Charcoal, in a deep cast iron casing, is our heating source. We generally attempt to maintain a constant 160 degree temperature. (Some of our Hoopa friends simply smoke air temperature, which in the lower valley can often exceed 100 degrees even in September). Smoke is also a key ingredient for taste. We exclusively use the bark from Black/Red oak for a unique taste, clean burn and minimal ash. I prepare and crush the heavy bark into fine chips and use both dry and wet chips. The dry chips are used for starting and whenever a quick smoke is needed. The wet chips are soaked in water 24 hrs. ahead of smoking and used for toning down hot flair ups and maintaining a slow smoke. Once the smoker reaches the desired temperature the fish are placed on the racks, skin down, and coated with a simple brown sugar/water/course pepper basting sauce. Oak chips are added, vent set, pop a brew, and take care of your honeydews or kick back and enjoy the ball game. As a general rule about every 45 minutes, I refuel the fire and stoke it with a gracious handful of appropriate chips not to mention take a hit from the smoking vent and its addictive aromas.

Brines are key to quality taste— Keep’m simple!

Thanks to Sarge each and every harvest season we have enjoyed smoking fish for our family and friends. It’s a fun tradition and every smoke is delightfully different. Sure we have big shoes to fill; we have never been able to duplicate the quality of Sarge’s smoked candy, however each harvest season we thank him and sure like trying. Fire it up & enjoy!

Chill’n & smoke’n.	Pat with fruits of labor —salmon candy.

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