Of late I've been eating Pinto Blanc or Pinot Gris w Chinook Lox and the wines I've tried-all fermented in stainless-have matched reasonably well.
Now someone has gifted me a pound of 'Indian Candy' styled smoked Chinook-a hot smoked fish that's first marinated in both salt and sugar-sometime even Maple Syrup or Honey.
It's a delicious treat and something of BC specialty (if a tad rich) but my brain cramps when I think about matching it with wine.
A Hungarian Grüner Veltliner?
A light dry red of some description?
I'm thinking wine because in the past we've always washed this down with an IPA after fishing-all fine and good but a change would be welcome.