Ingredients with Measurements:
- 2 lbs. Arctic char fillets
- 1 cup sea salt
- 1 cup brown sugar
- 1 cup water
- 1 cup white vinegar
- 1 tbsp. juniper berries
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 1 tbsp. dried dill
Special equipment needed:
- Large non-reactive container (glass or plastic)
- Cheesecloth
- Butcher's twine
- Smoker or grill
Step-by-step instructions:
1. In a large non-reactive container, mix together the sea salt, brown sugar, water, white vinegar, juniper berries, black peppercorns, coriander seeds, fennel seeds, and dried dill.
2. Rinse the Arctic char fillets and pat them dry with paper towels.
3. Place the fillets in the container with the brine mixture, making sure they are fully submerged. Cover the container and refrigerate for 24 hours.
4. After 24 hours, remove the fillets from the brine and rinse them thoroughly under cold water. Pat them dry with paper towels.
5. Wrap each fillet in a double layer of cheesecloth and tie with butcher's twine.
6. Hang the fillets in a cool, dry place for 3-5 days to dry and develop a pellicle.
7. Preheat your smoker or grill to 200-225°F.
8. Smoke the Igunaq Arctic char fillets for 2-3 hours, or until they reach an internal temperature of 145°F.
9. Remove the fillets from the smoker or grill and let them rest for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes (plus 24 hours for brining and 3-5 days for drying)
- Cooking time: 2-3 hours
Temperature:
- Smoker or grill temperature: 200-225°F
- Internal temperature of the fillets: 145°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Protein: 35g
- Carbohydrates: 5g
- Fiber: 0g
- Sodium: 5,000mg (due to the brining process)
Substitutions for ingredients:
- Arctic char can be substituted with salmon or trout
- Juniper berries can be substituted with bay leaves or thyme
- Fennel seeds can be substituted with anise seeds or cumin seeds
Variations:
- Add a tablespoon of maple syrup or honey to the brine mixture for a touch of sweetness
- Use different wood chips in the smoker for different flavors (e.g. applewood, hickory, mesquite)
Tips and tricks:
- Make sure to use a non-reactive container for the brining process to avoid any metallic flavors in the fish.
- Hang the fillets in a cool, dry place with good air circulation to prevent mold growth.
- Use a meat thermometer to check the internal temperature of the fillets during smoking to ensure they are fully cooked.
Storage instructions:
- Store the Igunaq Arctic char fillets in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The Igunaq Arctic char fillets can be eaten cold or at room temperature, but if you prefer them warm, you can gently reheat them in a low oven (250°F) for 10-15 minutes.
Presentation ideas:
- Serve the Igunaq Arctic char fillets on a platter with crackers, sliced baguette, and a variety of cheeses.
- Garnish with fresh herbs, such as dill or parsley.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Wild rice pilaf
- Crusty bread
Troubleshooting advice:
- If the fillets are too salty after brining, rinse them thoroughly under cold water before drying and smoking.
- If the fillets are not fully cooked after smoking, you can finish them in a low oven (250°F) until they reach an internal temperature of 145°F.
Food safety advice:
- Make sure to follow proper food safety guidelines when handling raw fish and during the brining and smoking process.
- Use a meat thermometer to ensure the fillets are fully cooked before serving.
Food history:
- Igunaq is a traditional Inuit method of preserving fish by salting and drying it in the cold Arctic air.
Flavor profiles:
- The Igunaq Arctic char has a salty, smoky, and slightly sweet flavor with hints of juniper, black pepper, and dill.
Serving suggestions:
- Serve the Igunaq Arctic char as an appetizer or snack with crackers and cheese, or as a main course with a side of roasted vegetables or wild rice pilaf.
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