Entree: Russia – Far East Russia – Копчёный омуль ➤ Kopchonyy omul (Hot-smoked Lake Baikal omul, a richly flavored whitefish cured and smoked over local wood)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 7 hrs

Total 8 hrs 30 min

Ingredients

- 4 whole omul, cleaned and scaled, approx. 1 lb (450 g) each (use smaller omul if available)
- 8 cups (1.9 L) cold water
- 1 cup (240 g) kosher salt
- 1/2 cup (100 g) brown sugar
- 4 bay leaves
- 2 tbsp (30 ml) black peppercorns
- 1 tbsp (15 ml) juniper berries, crushed
- 4 garlic cloves, smashed
- 2 lemons, sliced
- 2 cups (approx. 50 g) juniper or alder wood chips, soaked in water 30 minutes
- 2 tbsp (30 ml) vegetable oil (for brushing the rack)

Instructions

1. Rinse the cleaned omul under cold water and pat dry with paper towels. Set a rack in a shallow container large enough to hold the fish.
2. Make the brine by combining 8 cups (1.9 L) cold water, kosher salt, and brown sugar in a saucepan; heat just until salt and sugar dissolve, then cool completely to room temperature.
3. Add bay leaves, crushed juniper, peppercorns, and smashed garlic to the cooled brine. Submerge the whole fish in the brine in the container, cover, and refrigerate for 4 to 6 hours for a light cure (for firmer, saltier fish cure 8–12 hours).
4. Remove fish from brine, rinse briefly under cold water, and pat very dry. Stuff the cavity with lemon slices if desired and let air-dry on a rack in the refrigerator for 1–2 hours to form a tacky surface (pellicle) that helps smoke adhere.
5. Prepare the smoker or a covered grill for indirect heat at 250–275°F (120–135°C). Drain the soaked wood chips and place them in the smoker box or directly on coals wrapped in foil with holes.
6. Lightly brush the smoking rack with vegetable oil and arrange fish on the rack. Smoke the omul at 250–275°F (120–135°C) for 45–75 minutes depending on size until internal temperature reaches 145°F (63°C) and flesh flakes easily but remains moist.
7. Remove from heat and let rest 10 minutes. Serve whole or filleted with lemon wedges, black pepper, and hearty bread. Leftover smoked omul keeps refrigerated under a thin layer of olive oil for up to 3 days.