Oddly enough, except for wiki, there's no information on the internet about "Winnipeg" Smoked Goldeye. This isn't Winnipeg, but the goldeye reaches from the Yukon down into Ohio and is more or less constant east of the Rockies into the northern few states. Uncured, it is the most mushy, greasy, boney fish known to man and most people will tell you it's a fun to catch trash fish. Cured and smoked I am not exaggerating when I say the closest comparison I've eaten is sablefish/blackcod; I was stunned at how good it is. Very rich, beautiful flake, and the bones stay on the skeleton really well.
Cure: 1.5 kilo coarse salt and .5 kilo brown sugar in 23 litres of water tossed in a cooler with 32 fish and brined for about 40 hours.
Smoke: Debarked willow.
Either form the pellicle by drying beforehand or run the smoker a bit cool (50 C) with good ventilation until they dry out. Then seal off and smoke heavy for two hours at about 80 C.
<table><tr><td><a href="https://picasaweb.google.com/lh/photo/1Wo61oXcfQfijkk-djSpxQxw5VFIYZUUOuaDDt6JAq0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-6W36ws6ptGs/T9kfkqEzLYI/AAAAAAAAAkc/jqfW1jUsMbc/s800/335906_10151820966115304_894006717_o.jpg" height="800" width="600"></a></td></tr><tr><td>From <a href="https://picasaweb.google.com/102722372691053052807/DropBox?authuser=0&authkey=Gv1sRgCOe28rbej4GMlwE&feat=embedwebsite">Drop Box</a></td></tr></table>
Chip the glasses and crack the plates!