Reply to "Smoked Salmon (Yummy for my tummy)"

jay1924Member

soleman, I agree. I usually cut each side to three pieces about 8 oz each, and I pull the fish as soon as a probe in the thickest piece reaches 140F. I think Mr. T let his go to 145. I do sockeye or coho, whatever is available fresh. I haven't been able to find Copper River sockeye (my favorite) for a couple of years and I stopped paying the exorbitant price for King.

4/12/2310:29 AM

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