20 Days, 20 Gifts. #7: These Fish Were Made for Smokin'

Whitefish and salmon were born to smoke. Their dense meat sucks in maximum sweet smoke piquancy, but is flavorful enough not to be overwhelmed by it. We love having big, buttery hunks of whitefish and coral-colored salmon on a plate and teasing off bite-size flakes with the tines of a fork, adding, perhaps, only the smallest dab of horseradish-mayo as a garnish. There is no better source than Northern Waters Smokehaus in the DeWitt-Seitz Marketplace in Duluth's Canal Park. Smokemaster Eric Goerdt uses maple wood smoke to glorify fish from Lake Superior and beyond with a great-outdoors perfume. Local lake trout and herring share space with sockeye and king salmon, and all are available by the hunk or in gift boxes. The smoke house repertoire also includes "herringburgers" and wild Alaskan salmon burgers. Christmas orders are shipped as late as December 22. Northern Waters Smokehaus: 394 Lake Ave. S., Suite 106, Duluth, MN. 218-724-7307. http://www.nwsmokehaus.com