The belly part of a salmon has more fat than other parts. Fillets are trimmed to look good etc. The trimmings can be bought for very good prices, sometimes they are free. Fatty salmonoids are ideal for smoking. Her is how I prepare the salmon for smoking: Place in salty water overnight. Drain well before placing in smoker. It takes about an hour at low temperature. My favourite smoke is generated from apple or alder wood. Once ready, enjoy with cold ones!
Thats looks awesome. Makes me hungry. A friend in Oregon sent me 3 pints of canned smoked salmon. Best stuff I ever had for smoked salmon. I need to find some alder wood to try to get close to the results.
here is some I did last year, Humpie season starts this weekend I believe, friend of mine is suppose to hook me up with a few
I love the Indian candy smoked salmon. Rather sweet but really good. I don't know how it is made, just that I like it. http://hardybuoys.com/wpcproduct/sockeye-original-candy/
Hey, you posted putting a big fish in the oven last year. Was that a salmon? We have a small kokanee and some bigger brown trout. Whats the easies way to cook them tasty and not fishy tasting?
I oil a foil lined baking dish, lay the cleaned fish on it without head, add a few lemon slices on top if I have them, then bake it for 10 mins per inch at the thickest spot or until the fish flakes with a fork. the top skin should peel off and the bottom skin may stick to the foil so you just scrape the flesh off. Now I only have cooked salmon not trout or kokanees.
Good question!! my recipe books all say 450 F but I bake it at 425 F. Really have to keep an eye on it so it doesn't dry out especially the leaner fish.
There is cold smoking and warm smoking. Results are quite different, but both methods produce very tasty food. Warm smoked salmon is cooked and stronger in taste, while cold smoked salmon is lightly smoked "sushi".
