Smoked fish Spread. - Page 2

aviator · 09-07-2019, 09:09 AM

Quote:

Originally Posted by Sanders

I'm a smoked salmon fanatic.

Love smoked salmon. Smoked salmon chowder. Lox on bagels. You name it, if it has smoked salmon, I'm in for it.

I do believe there is a curing process before smoking fish, though. Could be what you were missing?

Me too, I love it., I'll eat salmon every which way.

aviator · 09-07-2019, 09:14 AM

Quote:

Originally Posted by baboon

Fattier fish take smoke much better. Tilapia tends to be processed fresh & frozen and has lttle or no fat on it. Hell I remember some smoked carp that was the only way I ever ate carp.

Oil makes smoke adhere to the meat better, that's why I sprayed it with cooking spray.

Sanders · 09-07-2019, 09:23 AM

Quote:

Originally Posted by 4thIDvet

Salmon from the ice cold waters of Norway was 2nd to none like the best in the world. Demand outstripped supply and they started farming the fish in cages in the fiords. Whoops.
That was it for their salmon now article after article is saying do NOT eat it it is loaded with toxins.
Now Alaska salmon which was great to start with seems to rule the roost.

I made the mistake of watching an expose on farm raised salmon in Norway. Along with tilapia, there's no way I'll eat that stuff knowingly.

Pogo · 09-07-2019, 11:04 AM

I love most fish. But I dont care for salmon, tuna, ot trout.

Konstantin · 09-07-2019, 12:36 PM

Quote:

Originally Posted by Sanders

I'm a smoked salmon fanatic.

Love smoked salmon. Smoked salmon chowder. Lox on bagels. You name it, if it has smoked salmon, I'm in for it.

I do believe there is a curing process before smoking fish, though. Could be what you were missing?

When I was working in Skagway one of the othe mechanics taught me to smoke salmon

To cure it the meat is soaked in salt water for 24 hours. To make your salt brine you add salt to room temperature water until there is a high enough specific gravity to float a potato.
After the fish has brined for 24 hours, rinse with cold water, pat dry with a paper towel and let it air dry for about an hour before smoking. Always smoke salmon with alder. Sockeye salmon is better when smoked a long time and allowed to dry out a little. King salmon is better when it isnt as dry.

4thIDvet · 09-07-2019, 12:44 PM

Quote:

Originally Posted by Konstantin

When I was working in Skagway one of the othe mechanics taught me to smoke salmon

To cure it the meat is soaked in salt water for 24 hours. To make your salt brine you add salt to room temperature water until there is a high enough specific gravity to float a potato.
After the fish has brined for 24 hours, rinse with cold water, pat dry with a paper towel and let it air dry for about an hour before smoking. Always smoke salmon with alder. Sockeye salmon is better when smoked a long time and allowed to dry out a little. King salmon is better when it isnt as dry.

Sockeye Salmon that is what I had and was trying to think of. Damn it is good.

Learn to brine now not you Konstantin but the people reading this. The salt process forces the meat fowl or fish to retain moisture and flavor.
Turkey dinner you cook your turkey and brine hell chicks will be hanging all over yah asking for your hand in marriage.

baboon · 09-07-2019, 01:34 PM

Y'all eat grilled oysters or is that a Texas thang. My favorite oyster bar does them on the grill in the shell & they are snacking!

aviator · 09-07-2019, 03:57 PM

Hey Sanders ETAL, this is the best salmon I had in Alaska and here is the recipe: http://connierush.blogspot.com/2009/...int-lodge.html

I could eat salmon every day Sometimes my wife buys half a fish at Publix and I wind up eating most of it, daughter doesn't like it and wife will have a small portion.

Sanders · 09-07-2019, 11:05 PM

Quote:

Originally Posted by aviator

Hey Sanders ETAL, this is the best salmon I had in Alaska and here is the recipe: http://connierush.blogspot.com/2009/...int-lodge.html

I could eat salmon every day Sometimes my wife buys half a fish at Publix and I wind up eating most of it, daughter doesn't like it and wife will have a small portion.

Bookmarked.

Before I even clicked on the link, I figured it had to be made with sugar or molasses.

aviator · 09-08-2019, 12:25 AM

That's at the Orca Point Lodge, I couldn't find a picture of their smokers but I saw an electric cable on them and the tube on the side so I'm sure they are pellet smokers, like four of them going on all the time. Also tried the Alaskan Amber beer for the first time there, I got sold on it. Fresh smoked salmon and great beer, doesn't get any better than that.

4thIDvet · 09-08-2019, 04:22 AM

Quote:

Originally Posted by aviator

That's at the Orca Point Lodge, I couldn't find a picture of their smokers but I saw an electric cable on them and the tube on the side so I'm sure they are pellet smokers, like four of them going on all the time. Also tried the Alaskan Amber beer for the first time there, I got sold on it. Fresh smoked salmon and great beer, doesn't get any better than that.

https://www.google.com/maps/uv?hl=en...oiowFXoECAwQBg

https://www.google.com/maps/uv?hl=en...oiowFXoECAwQBg

Sanders · 09-08-2019, 08:11 AM

Quote:

Originally Posted by 4thIDvet

https://www.google.com/maps/uv?hl=en...oiowFXoECAwQBg

https://www.google.com/maps/uv?hl=en...oiowFXoECAwQBg

What's that green stuff on that plate? Looks like something my food would eat.

aviator · 09-08-2019, 01:24 PM

Yup, that was the place. Nice quiet waterfront spot, wouldn't mind a place there for the summer.

09-07-2019, 11:04 AM	#19
Pogo Mystic Knight of the Sea Join Date: Mar 2006 Location: The Great Swamp Posts: 81,969	I love most fish. But I dont care for salmon, tuna, ot trout. __________________ .................................................. ....................................… *We have met the enemy, and he is us!*

09-07-2019, 01:34 PM	#22
baboon slug Join Date: Feb 2010 Location: Out by the lake in central Texas Posts: 18,307	Y'all eat grilled oysters or is that a Texas thang. My favorite oyster bar does them on the grill in the shell & they are snacking!

09-07-2019, 03:57 PM	#23
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,393	Hey Sanders ETAL, this is the best salmon I had in Alaska and here is the recipe: http://connierush.blogspot.com/2009/...int-lodge.html I could eat salmon every day Sometimes my wife buys half a fish at Publix and I wind up eating most of it, daughter doesn't like it and wife will have a small portion.

09-08-2019, 12:25 AM	#25
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,393	That's at the Orca Point Lodge, I couldn't find a picture of their smokers but I saw an electric cable on them and the tube on the side so I'm sure they are pellet smokers, like four of them going on all the time. Also tried the Alaskan Amber beer for the first time there, I got sold on it. Fresh smoked salmon and great beer, doesn't get any better than that.

09-08-2019, 01:24 PM	#28
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,393	Yup, that was the place. Nice quiet waterfront spot, wouldn't mind a place there for the summer.