Welcome to the Northern Smokehouse + Classic Smoked Pike Recipe
Welcome to The Northern Smokehouse, where every day this August we’ll be serving up a taste of the wild—from the heart of Canada’s north straight to your campfire, kitchen, or backyard grill. Whether you’re a seasoned wild chef, a weekend warrior, or just someone who appreciates a good meal after a long day outdoors, you’re in the right place.
Why The Northern Smokehouse?
Here at Frozen North Outdoor Supply, cooking and sharing wild food isn’t just a hobby—it’s a family tradition. The Northern Smokehouse is our way of celebrating the flavours, stories, and skills that make outdoor life in Canada so unique. All month long, you’ll find daily recipes, tips, and stories to help you make the most of your harvest, whether you’re working with fresh-caught fish, wild game, or just want to bring a little northern spirit to your next meal.
We invite you to join in! Share your own recipes, photos, or campfire stories in the comments or tag us on social. Let’s build a community of outdoor cooks, food lovers, and adventurers.
Classic Smoked Pike Recipe for Beginners
To kick things off, we’re sharing a true northern staple: Smoked Pike. Pike is abundant in our local lakes, and when smoked right, it’s flaky, flavourful, and a real crowd-pleaser at any gathering.
Ingredients:
- 1 whole pike, cleaned and filleted (about 2-3 lbs)
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 cups cold water
- Fresh ground black pepper, to taste
- A few sprigs of fresh dill (optional, but highly recommended)
- Alder or maple wood chips for smoking
Instructions:
- Brine the Fish:
In a large bowl, combine the salt, brown sugar, and cold water. Stir until dissolved. Add the pike fillets, making sure they’re fully submerged. Cover and refrigerate for 2–4 hours. This brine helps keep the fish moist and adds subtle flavour. - Prep for Smoking:
Remove the fillets from the brine and rinse them under cold water. Pat dry with paper towels. Sprinkle with black pepper and lay a few sprigs of dill on top if using. - Prepare the Smoker:
Preheat your smoker to 180°F (82°C). Add a handful of soaked alder or maple wood chips to your smoker box or directly onto the coals if using a charcoal smoker. - Smoke the Pike:
Place the fillets skin-side down on the smoker rack. Smoke for 2–3 hours, or until the flesh is firm, opaque, and flakes easily with a fork. Check occasionally to make sure the temperature stays consistent and add more wood chips as needed. - Serve & Enjoy:
Serve your smoked pike hot off the smoker with fresh bread, pickles, or crackers. It’s also delicious chilled and flaked into a salad or sandwich.
Pro Tip: Pike can be a bit bony, so take your time filleting. The rich, smoky flavour is worth the extra effort!
What’s Next
This is just the start! Every day this month, we’ll bring you something new: wild game jerky, campfire breakfasts, moose roast, DIY brines, and more. Got a favourite family recipe or a smokehouse tip? Drop it in the comments or send us a message—we’d love to feature your ideas.
Stay tuned for tomorrow’s post: “Wild Game Jerky: Tips for the Perfect Texture.”