Smoked Salmon
Submitted by allrounder on Wed, 2009-03-25 19:08
Can anyone advise me on the best method to smoke up some salmon.Any advise is greatly accepted as i think it is the only way to eat them.
____________________________________________________________________________
So tell me have you got your info from years on the water or hours on the internet?
- was sponsored by Atomic Lures and Shimano but they dropped me
.Now sponsored by Fog Dog(The best fish coating out there) and raider lures.
scotto
Posts: 2474
Date Joined: 21/04/08
mate, i read a good method
mate, i read a good method in a spearfishing mag once, and its the best i've ever had, although i havent done salmon.
fillet your fish, skin and scales on, and cut into chunks about 50mm wide top to bottom.
make a salt brine of a ratio of 8:1 (or 2 litres water to 1 cup of salt) enough to cover your fillets in a tub. soak your fillets skin down for 2 - 3 hours, the longer they're in the saltier they taste. i do it for about 2 1/2 hours.
remove your fillets, place skin down on the racks, and pat dry with paper towels. leave them to dry a little bit for about 15 mins, and pat dry again.
then get BROWN sugar, sprinkle it over the fillets, and smear it all over them, and leave for about 10 mins. the more the better i reckon. this also draws out a bit more moisture, and is a pretty important part of the final taste.
fire up your smoker, and get it lightly smokin. bung in your racks of prepped fish, and leave for 15 - 20 mins, depending on the thickness of the fish (big fish like mackies and YTK's leave for 20 mins, smaller ones like salmon tailor etc, 15 mins).
when the time is up, just lift it of the burner, and leave for 5 - 10 mins to cool a bit, but dont take off the lid.
when cooling is finished, you can simply peel off the skin of the fish and throw it away.
set your facial expression to "orgasm", and enjoy hot or cold. goes well with cheese and crackers.
will keep for up to 2 weeks in a good container, but usually won't last that long, especially when the workmates find out.
Jody
Posts: 1578
Date Joined: 19/04/07
Slacko
I'm so lazy
Prep same as above but
instead of the brine, just sprinkle them with a 50/50 salt/brown sugar both sides and into the fridge for 1 hour.
Then cook same as above......Yummmmmmmmmmy
TWiZTED
allrounder
Posts: 1853
Date Joined: 10/11/08
did you get some?
the boys i sent down last weekend bought me some to have a crack at smoking.
So tell me have you got your info from years on the water or hours on the internet?
bod
Posts: 2321
Date Joined: 03/05/06
smokin'
yep, Scotto's got it right. Like Jody though, I marinade in salty brine and brown sugar mix for a couple of hours, otherwise they're too sweet for my taste if the brown sugar is put on afterwards.
You can mix it up too with the sawdust flavours that are available these days. They really can change the taste. Just don't go hickory!!
HuggyB
Posts: 2515
Date Joined: 03/08/08
if you have enough time....
http://www.versuscountry.com/itemdetail.aspx?id=2164
The Terrorist - coming to a fishing spot near you.........
UncutTriggerInWA
Posts: 2692
Date Joined: 05/09/08
Very Interesting
He didn't really explain the actual smoking process that well. 6 hours I think he said..... How does he work that?
Big downer there is that he used Hickory. I am not a lover of that and prefer fruit chips or Karri/sheoke.
For Aussie Salmon I would stick with the earlier posts. Keep it simple and quick (other than the brine marinating time). Salmon are perfect for this as they are quite oily.
Cheers, Vince
http://vinceholt.spaces.live.com/
------------------------------
Work Smart - Fish Often
Vince.
Work smart and fish often.
Member and die-hard supporter of the mighty West Coast Eagles.