Kokanee Candy Recipe

Kokanee Candy Recipe 

Ingredients

Kokanee fillets, skin on

1/4 cup non-iodized kosher salt

1 cup brown sugar

1/4 cup white sugar

1 tablespoon garlic powder

1 tablespoon coarse black pepper

1 teaspoon onion powder (optional)

Brine

Mix the salt, brown sugar, white sugar, garlic powder, black pepper, and onion powder in a large bowl.

Layer the kokanee fillets in a non-metal container, sprinkling the cure mixture between each layer.

Cover and refrigerate for 8–12 hours (overnight works great). The fish will create its own liquid brine.

Drying

Remove the fish from the brine and lightly rinse under cold water.

Pat dry and place the fillets on smoker racks.

Let them air dry for 1–2 hours, or until the surface becomes slightly tacky. This pellicle helps the smoke and glaze adhere to the fish.

Smoking

Preheat your smoker to 160°F.

Smoke the kokanee for 2–4 hours, depending on the thickness and size of the fillets.

Watch the fish closely. If you see white fat starting to seep out of the fillets, you’re cooking the fish instead of smoking it. Lower the smoker temperature by about 5 degrees to maintain a gentle smoke.

The finished kokanee candy should be firm, slightly tacky on the outside, and still moist in the center.

Maple-Apple Glaze

Mix together:

1/2 cup maple syrup

1/4 cup honey

2 tablespoons brown sugar

3/4 cup apple juice

Microwave the glaze just long enough to dissolve the brown sugar, then let it cool slightly. Pour the glaze into a clean food-safe spray bottle. During the last 1–2 hours of smoking, lightly spray the kokanee every 20 minutes. This creates a rich, glossy finish while adding just the right amount of sweetness.

Pro Tip: Apple or cherry wood provides a mild, sweet smoke that pairs perfectly with kokanee. Once cooled, vacuum seal and refrigerate or freeze any extras—they make an incredible snack and are always a favorite around the campfire or at the boat ramp! 

James Hinton  BaddfishGuide Service