maple sugar smoked fish

June 14th, 2008

You possibly will not think you can lose weight while on a diet plan which includes maple sugar smoked fish but it is achievable. It is pivotal to not eat maple sugar smoked fish or other high calorie seafood every day but in moderation.

This is what I do, I allow myself moderately high calorie food one meal per week. I eat a healthy diet for 6 days of the week, say 1400 to 1800 calories each day, and then 1 day, I eat what I please - without going overboard of course.

I have been eating this way for the last month and it has aided me to lose 5 kilos. I have not changed my exercise regime or taken any supplements or diet drinks. I have only been conscious of what I eat 6 days per week and then eat whatever I feel like one day a week.

I also find it helps to have a little support when trying to lose weight and for that I joined the Biggest Loser club. They have many tools to show you how to monitor your progress and achieve your goals.

Join the Biggest Loser

Maple Sugar Smoked Fish

To smoke fish, Native Americans constructed a tepee made of crossed sticks covered with birch bark. Fish were hung, head down, from the top of the tepee over a smoky wood fire built in a bucket or kettle below. Canvas can be substituted for the birch bark.

4 small brook trout or chubs,
about 1/2 pound each
1/2 cup kosher or sea salt
1 cup maple sugar or brown sugar
1 teaspoon coarsely-ground black pepper
1/2 teaspoon crushed bay leaf
2 to 3 cups maple, pecan or hickory wood chips

Clean fish and rinse well under cold water; mix salt, maple sugar, pepper and bay leaf. Pat fish dry and rub inside and out with seasoning mixture. Place fish in a cool, dry place for about 1 hour.

Rinse fish and hang from the gills in a cool, dry, breezy place to air-dry for about 30 minutes. Place wood chips in water to soak.

If you do not have a smoker or wish to build the traditional Indian one, build a charcoal fire in a large covered grill with all vents open. While the fire is burning down, loop a piece of kitchen string under the gills of each trout. Bring ends of string through the vent holes of the grill cover and tie together so that fish are suspended from lid and their tails remain at least 6 inches above coals. When coals have burned down and are covered with white ash, sprinkle a third of the damp wood chips over the fire and place lid on grill. Smoke trout for about 1 hour, adding more damp wood chips every 15 to 20 minutes to keep up smoke. Remove fish and serve hot or at room temperature. If refrigerated, the smoked fish will last about one week.

Posted in Lose Weight