Smoked Manitoba Goldeye

Smoked Manitoba Goldeye


whole dressed descaled Goldeye*
1 c
Kosher salt
1/2 c
brown sugar
1/4 c
maple syrup
1/8 c
course ground black pepper
2 tbsp
1 tbsp
1 tbsp
bay leaves
large onion (diced)
3 cloves
minced garlic
1/3 c
soy sauce
4 l
hot water
4 l
ice cold water
hickory, apple, or cherry wood chips


Mix all the ingredients with 4l of hot water and mix until all the salt and sugar is dissolved. Add the 4l ice cold water and mix well. Place the brine in a large sealable container with the fish. Make sure fish is completely submerged in the brine. Place in fridge and allow to marinate for a minimum of 3 days. Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”. (If the skin is not dry, the smoke will not properly penetrate the fish). Smoke with preference of wood chips with the following guidelines:

  • 100 F: 120F for 1-2 hours, then increase to
  • 140 F: for 2-4 hours, then increases to
  • 165 F: 175F for 1-2 hours to finish

Use the longer times given for thicker/higher oil content fish.

*Trout also works well.

Yield: 12 Pieces
Category: Seafood
Contributor: Devin Cross