Reply to "using frozen salmon"

jay1924Member

Mike, I can see Mr.T's point, but when I buy previously frozen filets (whole sides), there is quite a bit of water in the sealed package it was frozen in, so I have to think the salmon would be more dry coming out of the smoker. I think as with meats, the ice crystals break the cellular structure allowing the product to shed moisture (probably the same thing that enhances brine take-up). But I will have to give it a try after the summer when fresh is no longer available.

6/17/2210:49 AM

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