Should salmon fillets be scaled as part of the pre smoking process.
Thanks
Wrenchead
Original Post
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Wrenchead,
I rather like the product that comes from a skined salmon fillet, like they have at Sams. No waste, just good eatin'.
Happy Trails
I rather like the product that comes from a skined salmon fillet, like they have at Sams. No waste, just good eatin'.
Happy Trails
Hi wrenchead...personally we prefer the filets skinned for a less oily taste. The fat line runs lenghtwise under the skin and is trapped there during the smoking process,ugh! 
One good reason to buy your salmon at Costco, unlike Sam's they're already skinned. Same price except you're not paying for skin. If the oily taste is what you're after then I don't think it would make any difference if you remove the scales or not. 
CB
One good reason to buy your salmon at Costco, unlike Sam's they're already skinned. Same price except you're not paying for skin. If the oily taste is what you're after then I don't think it would make any difference if you remove the scales or not. CB
chateaubeyond,
The skinning of the salmon fillets must be a local thing, as the Sams here in Grand Rapids has skinned fillets. Don't know about Costco's - as they have yet to get their building constructed.
Happy Trails
The skinning of the salmon fillets must be a local thing, as the Sams here in Grand Rapids has skinned fillets. Don't know about Costco's - as they have yet to get their building constructed.
Happy Trails
Skin, no skin, doesn't make much difference to me except that the skin allows one to pick up the salmon more easily. But you don't need to "scale" a salmon. They don't have scales. Just smooth skin.
Enjoy your 50 I love mine and it�s aged well I only wish I had bought a bigger one.
I cook a lot of salmon and I always by skin on it�s easier to get in and out of the smoker and it stays moister.
I usually score it down to the skin rub with sugar hot stuff and being Canadian always start with a bit of Rye Whiskey.
I then let sit for at least an hour before starting the smoke.
I smoke as hot as my 50 will go for at least half an hour.
When it�s done � it�s done.
I cook a lot of salmon and I always by skin on it�s easier to get in and out of the smoker and it stays moister.
I usually score it down to the skin rub with sugar hot stuff and being Canadian always start with a bit of Rye Whiskey.
I then let sit for at least an hour before starting the smoke.
I smoke as hot as my 50 will go for at least half an hour.
When it�s done � it�s done.
KD
Salmon have scales. When they go into fresh water there bodies absorb the scales.
Try,
Brin your skin on salmon, Then put it in the smoker flesh side down. Let it work about a half hour then open the door and peal the skin off. It comes off slicker than snot. Then flip it over so the flesh side is up and finish the smoke.
Canadians is crazy-- It's a sin to smoke salmon fast,makes 'em dry.
Salmon have scales. When they go into fresh water there bodies absorb the scales.
Try,
Brin your skin on salmon, Then put it in the smoker flesh side down. Let it work about a half hour then open the door and peal the skin off. It comes off slicker than snot. Then flip it over so the flesh side is up and finish the smoke.
Canadians is crazy-- It's a sin to smoke salmon fast,makes 'em dry.
Salmon have no scales, only skin. I have caught them in fresh and salt water and have never seen any kind of salmon or trout with scales.
Boy I hate to disagree with a fellow Arkie but.. salmon DO have scales although small. Justt to make sure, I did a Google search. Here's a quote from http://www.pskf.ca/sd/
"Scales: Remove a scale by scraping backwards with a knife. Look at the scale with a magnifying lens.
Most fish, including salmon, have a layer of scales covering their skin. Scales are small, hard plates, like fingernails, that cover the body for protection. The scales overlap to form a flexible armour plating to protect from predators and bruising.
Salmon begin to grow scales at the fry stage.
The way scales are arranged in rows or patterns is different for each species.
Fish have the same number of scales all their lives. As the fish grows, the scales grow. They form lines, like the rings in a tree. Biologists can tell the age of a fish and how many years it spent in fresh and saltwater from the groups of lines on its scales.
If a scale is lost, another scale will grow to replace it, but it will not have the growth lines in the center."
Now, back to the original post; IMO, "yes" if you are going to leave the skin on the fish at least scale it.
"Scales: Remove a scale by scraping backwards with a knife. Look at the scale with a magnifying lens.
Most fish, including salmon, have a layer of scales covering their skin. Scales are small, hard plates, like fingernails, that cover the body for protection. The scales overlap to form a flexible armour plating to protect from predators and bruising.
Salmon begin to grow scales at the fry stage.
The way scales are arranged in rows or patterns is different for each species.
Fish have the same number of scales all their lives. As the fish grows, the scales grow. They form lines, like the rings in a tree. Biologists can tell the age of a fish and how many years it spent in fresh and saltwater from the groups of lines on its scales.
If a scale is lost, another scale will grow to replace it, but it will not have the growth lines in the center."
Now, back to the original post; IMO, "yes" if you are going to leave the skin on the fish at least scale it.
Thanks to all who offered up info on the fish scale post. Have two fillets in the smoker now with skin and scales, hope they come out OK!
Next time I will scale or remove the skin.
Live and learn.
Wrenchead
Next time I will scale or remove the skin.
Live and learn.
Wrenchead
Well just take the skin off, cause they ain't no scales there!