Best Hot Smoked Salmon we have ever had

Was that salmon wild or farmed?

The drying is the most important part. It really makes a difference.

MrsZ keeps asking about using the CS for smoking salmon, tell more please, both of you.

Q,
Lamar

PS I know I could search but I want the latest updates plus the knowledge of new people here.

Andi, not sure whether it was farmed or not....Picked it up at Cub foods. It was probably farmed.

As for the technique...as I said I just followed some directions from the web page...and some of Andi's tips from the seafood archives

I brined and smoked some salmon last night. Came out delicious!! What other kinds of fish are good for smokin??

Trout.

Down here on the coast,you can get about anything smoked in the fresh seafood places.

I threw out about 12 lbs. of Mahi-Mahi fillets that I tried to smoke like salmon.

It was tasteless warm and like tasteless chicken when chilled.

I'll definitely stick with the grill next time.

dO YOU SMOKE THE TROUT WHOLE? They are available at our market here whole with heads on. Should you debone them before you smoke them?

Mornin,Popajack.

We have skin on steelhead fillets most of the time.

We like them smoked a little longer and chilled as snack food.

Top Chef does them whole in his restaurant and Texaskingfish does also.

They both have good posts in the search.

Andi does them anyway that they aren't still swimmin'.

And speaking of smoked salmon, I got some from Andi for the X-mas season. I'm afraid Santa is just going to sit here and pig out. Sorry, world. Santa was waylaid by the best salmon under the aurora borealis.

How big are the steelhead filets? I can get whole rainbow trout that go about 2-3 lbs.

Howdy,Papajack.

We usually get steelhead fillets around 8 0z.

They are about 1 in. thick and 4 in. across.

I don't mind cutting them to 1x2x4 inch.

This gives me good flavor,even cooking,and good snack size.

I'm cooking them skin side down and not turning them anyway.

Those rainbows are probably better as a warm entree and several of the folks will give you good approaches.

I'd like to cornmeal 'em ,fry 'em in some oil and bacon grease mix,throw in some hushpuppies ,tossed salad and a sharp white wine.

Hope this helps some.

So ya like it, Chuck? Is it way different than you were expecting? Good, huh?

Trout is delicious butterflied and smoked. That's how I do it. If it's small like ours, I stick bamboo skewers thru each side to keep it from curling.

I just smoked and then pickled some Red Snapper. Spiced. Also, did some Cod...just a light smoke though. Finished in the oven. I want to taste the fish, not just smoke. Halibut the same.

Tuna is one of my favorites. Put CS Chicken Rub on it, then smoke it with a small amount of cherry to an internal temp of 150.

Andi says:

quote:

Is it way different than you were expecting? Good, huh?

Awesome! That's how good. Different than I was expecting? Yes, I guess so. I envisioned a smoked salmon steak; something dry, I guess. So, are we into anoter lingo trap: What's smoked fish, and what's kippered fish.

And why is life so complicated.

Just eat...

Andi, everyone should try your kippered salmon.

Several of you mentioned Brines for you Salmon.

What did you use? Always looking for good Fish Stories.

I2! You got me blushing, ya old BSer! LOL! My Salmon makes me proud!

Okie: My main brine is:

1 1/2 gal. water
2 c. sea salt
1 c. brown sugar
a head of garlic
2 tbs black peppercorns
2 tbs. whole allspice berries
5 bay leaves
1 tbs. mustard seed
1 tbs. coriander seed
1 lg. onion, sliced

I add all the stuff to a quart of the water and heat to dissolve the sugar and salt and bring out the spice oils. Then fill the bucket up with cold water, and the mulled spices. For canning, I soak for 45 minutes only.

PS I2: Howdja like the Moosemeat?