Fish Fiend's No-Salt Smoked Salmon

Andi, can't wait to try your recipe. Had grilled salmon steaks Monday night, so it will be a week. Looks delicious.

Double Lazy

Check for doneness after an hour. Fillets vary so much in thickness... Did that face scare you? Just funnin'!!!!

I will have to try the brandy I do much the same thing with Scotch or Rye and it works out really good. In terms of temperature I do not like to go over 160F internal on the fish or it dries out.

Do you skin the fish ?

No, Mike. The fish will fall apart. I usually can the fish afterwards, too, so I don't remove the pinbones as they dissolve in the processing. But, if you are going to serve your fish right out of the smoker, or vac-pac, remove the pinbones after smoking. They will be more visible and removing them won't tear up the meat.

Again Andi we learn from the master. Why do you use Vinegar? I was thinking of just straight brandy or rye with some sugar in it with a bit of tenderqucik to keep the bad bugs away. Then cold smoking it.

Hi, mike, I was outta town on a much needed "luv-ation" with my Old Man. We had a ball!

You are changing the recipe completely! I don't use Tenderquick and never will. Waste of money, in my opinion. I make all my brines and preservatives myself, if they are needed.

Vinegar is a really good salt substitute. And, of course, a preservative.

So, you probably already made your fish. How'd ya do? My Kipper this year is the best of over 35 years of Kippering salmon. I done good! I am sending some off tomorrow to some Famous Persons...wish me success!

Oh! And PS: I take my fish for Kipper to exactly 130 degrees. Soft, moist, delicious. Irresistable fresh out of the smoker.....