Smoked Hooligan Trout (Alaska Style) | Arteflame

Introduction

There is a primal satisfaction in watching fresh catch transform over an open fire. With Alaska Hooligan—often called "Candlefish" for their legendary oil content—that transformation is pure magic. As the smoke curls around the grill, these small, silver fish turn into golden, savory treasures that fill the air with a rich, wood-fired aroma. It reminds me of misty mornings in the Pacific Northwest, where a simple snack becomes a gourmet experience.

Why This Recipe is a Keeper

I absolutely adore this recipe because it balances the intense, natural richness of the fish with a sweet and salty brine. Cooking them on the Arteflame is a game-changer; the solid cooktop means you don't need wire mesh, and you get that perfect, crisp skin without losing a single fish to the coals. It’s an ancient tradition met with modern ease, resulting in a snack that’s impossible to stop eating.

Kitchen Wisdom

• Patience is Key: Do not skip the drying step! Forming a sticky "pellicle" allows the smoke to cling to the skin rather than sliding off.
• Watch the Heat: Hooligan are incredibly oily. Keep them on the cooler outer ring of your grill to let them smoke slowly; high heat will cause them to flare up or disintegrate.

Swaps & Subs

If you need a gluten-free option, swap the soy sauce for Tamari or coconut aminos. You can also replace brown sugar with maple syrup or honey for a more floral sweetness in the brine.

Ingredients

To get the best results, ensure your Hooligan are as fresh as possible, or properly thawed if frozen. The brine is the secret to the flavor.

The Fish

• 2-3 lbs Alaska Hooligan (whole, heads removed if desired, though often kept on)

The Brine

• 4 cups cold water
• 1/2 cup kosher salt
• 1/2 cup dark brown sugar
• 1/4 cup soy sauce
• 3 cloves garlic, crushed
• 1 tbsp whole black peppercorns
• 2 bay leaves

Instructions

Step 1: Prepare the Hooligan

1. Rinse the Hooligan thoroughly under cold water.
2. Traditionally, Hooligan are smoked whole (guts and all) because they are small, but you can choose to head and gut them if you prefer a cleaner finish.
3. Pat them gently with paper towels.

Step 2: Create the Brine

1. In a large bowl or plastic container, combine the cold water, kosher salt, brown sugar, soy sauce, garlic, peppercorns, and bay leaves.
2. Whisk vigorously until the salt and sugar have completely dissolved.
3. Submerge the fish in the brine. Use a plate to weigh them down if necessary to keep them fully submerged.
4. Refrigerate for 4 to 8 hours. Do not over-brine, or the fish will become too salty.

Step 3: Form the Pellicle

1. Remove the fish from the brine and rinse lightly with cold water to remove excess salt from the surface.
2. Lay the fish on wire racks in a cool, breezy place (or use a fan) for about 1-2 hours.
3. You are looking for a sticky, tacky skin to form. This is called the "pellicle," and it is crucial for the smoke to adhere to the fish.

Step 4: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill. Aim for a lower temperature initially, as we want to smoke the fish, not char it immediately.
2. Allow the fire to burn down slightly to produce a steady stream of smoke. Adding chunks of Alder or Apple wood at this stage is highly recommended for that authentic flavor.

Step 5: Smoke and Cook

1. Place the Hooligan on the outer flat top cooktop, further away from the direct center fire to start. This allows them to cook slowly and absorb smoke.
2. Cook for approximately 45 minutes to 1 hour, turning them occasionally to ensure even cooking.
3. As the fish firm up and turn a golden brown, move them closer to the center if you want to crisp up the skin quickly.
4. The fish are done when they are golden, the skin is slightly wrinkled, and the meat flakes easily from the bone.

Tips

When smoking oily fish like Hooligan, temperature control is vital. Because of their high fat content, high heat can cause them to disintegrate or flare up. The beauty of the Arteflame is the temperature gradient on the cooktop; keep the fish on the cooler outer ring for the majority of the cooking time to act as a hot smoke. For the wood, Alder is the traditional choice in Alaska and pairs perfectly with the distinct flavor of the candlefish, but fruit woods like Apple or Cherry also add a lovely sweetness. If you find the fish are sticking, ensure your cooktop is well-seasoned with a high-smoke point oil before placing the fish down. Finally, let the fish cool completely before eating; the texture improves significantly as they rest.

Variations

While the classic brine is hard to beat, Hooligan is versatile enough to handle different flavor profiles. You can adjust the sweetness or heat depending on your crowd. Here are a few ways to mix it up:

• Maple Glazed: Brush the fish with pure maple syrup during the last 10 minutes of grilling for a candy-like finish.
• Spicy Cajun: Add 1 tablespoon of cayenne pepper and liquid smoke to the brine for a fiery kick.
• Garlic Herb: Rub the fish with dried dill and garlic powder after the pellicle forms but before grilling.
• Asian Fusion: Substitute half the salt for more soy sauce and add fresh ginger and star anise to the brine.
• Honey Mustard: Mix honey and dijon mustard and use it as a dipping sauce or glaze near the end of the cook.

Best pairings

Smoked Hooligan is rich and oily, so it pairs best with sides and drinks that can cut through that richness. Acidic and crisp flavors work wonders here. Serve these golden treats as an appetizer alongside pickled red onions, capers, and lemon wedges to squeeze over the top. They are fantastic served on simple water crackers or a slice of dense sourdough bread with a smear of cream cheese. For beverages, a crisp, cold pilsner or a pale ale balances the smoke perfectly. If you prefer wine, a dry Riesling or a sharp Sauvignon Blanc provides the necessary acidity to cleanse the palate between bites.

Conclusion

Mastering Smoked Alaska Hooligan on the Arteflame grill is a rewarding experience that connects you with an ancient culinary tradition. The process transforms these humble, oily fish into a gourmet snack that is smoky, salty, and slightly sweet. The open fire of the Arteflame not only cooks the fish to perfection but adds that wood-fired nuance that an electric smoker simply cannot replicate. Whether you eat them warm right off the grill or save them for a cold snack on a hiking trip, these smoked candlefish are sure to become a seasonal favorite. Gather your friends, light the fire, and enjoy the true flavor of the North.