Maui Hickory Smoked Arctic Char Recipe

Maui Hickory Smoked Arctic Char Recipe

I recently got a Bradley Digital Smoker. Since then, I have been stocking up my freezer with anything I think will make for great smoking. After seeing all the half priced Arctic Char at the local grocery store, I decided to take advantage and see if it would be as good smoked as I had thought. I was not disappointed. Smoked char is as good as any smoked salmon I have had. This recipe also works great with Rainbow Trout, Coho Salmon, & Pickerel.


Brine Ingredients:

4 Cups water

Cup kosher salt

1 Cup brown sugar

¾ Cup peach Schnapps

Other Ingredients:

Original Maui ribs marinade sauce

Ground black pepper

Hickory bisquettes


Cut char into 2 inch wide pieces and brine skin side up for 10-12 hours.

Wash fish off, pat dry with a towel, and place on wire rack in a cool place. Let sit for 2-3 hours.

Brush fish with Maui ribs marinade. Add fresh ground black pepper to your liking.

I used Hickory bisquettes as a personal preference, and began smoking the fish at 150ºF for 2 hours, brushing the fish again after the 1st hour with Maui ribs marinade. Increase to 160ºF for 2 hours. Finish at 170ºF for 1 to 2 hours, until the internal temperature reaches 130/140ºF.

Remove from smoker and let cool to room temp (about 1 hour) before vacuum-sealing.