Jennifer Hess gave me this recipe many years ago. Hess worked at the Icy Waters Ltd. inland Arctic char farm near Whitehorse, and taught me a lot about smoking fish. She says, “There are hundreds of recipes for smoked fish candy, but this one is basic and good.” For smoking I use a Bradley 4-shelf model with a separate oven control. But a simpler model such as True North will also work; the temperature gets up to about 165˚ F. If you don’t have a smoker, try adding a bit of liquid smoke (use a brand that contains just smoke and water) to the brown sugar and baking your candy in a 170˚ F oven for about 2 hours. Or follow online instructions for modifying your barbecue into a temporary smoker.
