Puget Sound Pink Salmon

416rigby · Posted: Sun Aug 26, 2007 10:49 pm Post subject:

Hey Bill, you should also post this on the "Galley" forum so when folks are looking for a recipie...

Couple friends I know made smokers from old refridgerators...you do it yourselfers may be able to build a big one for just a few bucks...lots of room for lots of racks in one of those bad boys.

Rick

Pat Anderson · Posted: Sun Aug 26, 2007 11:10 pm Post subject:

Sorry, Tom - nice try though, we both think you are a funny guy! Not going to call in sick, that is the first step to unemployment! The pro-release I will hang onto for a while until I figure out what I want to do with it - my guess is, though, that it may be available. I guess you and Peter can bid it up!

Pat Anderson · Posted: Sun Aug 26, 2007 11:18 pm Post subject:

Smokers - I have a LIttle Chief at Birch Bay, fool proof for sure. It has been in use smoking beef snack sausage, (Costco) salmon, clams, oysters, cheese, etc., for many years. Here at Fall City I have a Sausage Maker 20 lb insulated smoker - this is a gem, have had it for years, did not ever use it until earlier this week when I smoked up the Mackinaw trout, which it did perfectly. The temperature control is the best part of this unit. A separate smoke generator would be nice (and is available) but beyond my present requirements...Now I mainly need fish to smoke!

starcrafttom · Posted: Sun Aug 26, 2007 11:18 pm Post subject:

I am trying the dry brine this time. I have tried the wet before and have had mixed results that are all my fault, not the brines. last year the dog figured how to open the smoker while I was away and eat 6 salmon worth of smoked fish. Susan had to hide the dog for a week in puppy protection program.

I do have a question, While in the fridge the salmon pan is filling with juice. Do I drain that off ??? I had not soaked the chips before and that may have been one of the reasons for my mixed results. I will give the water soak a try tomorrow after 12 hours of brine.

Da Nag · Posted: Mon Aug 27, 2007 12:09 am Post subject:

gljjr · Posted: Mon Aug 27, 2007 12:33 am Post subject:

Tom,

I use the Dry brine as Bill does. However I never measure it.

What I do is to lay out the fish skin side down in the glass caserole (I like a deep one for this but shallow also works).

Once I have the whole bottom of the dish covered with fish I heavily cover it with the Non-Iodized Salt. Then I fully cover the salt with a layer of Brown Sugar. I make sure the salt isn't visible through the Sugar.

Then I add another layer of fish and do it again until I get to the top of the pan.

Cover it with Saran Wrap (DON'T USE FOIL) and place it in the fridge until the next day.

In the morning I will pull the fish out of the fridge and lightly rinse the fish and place it on the racks for the smoker.

Then I'll put it in the smoker using ALDER chips that have soaked overnight in a bucket of water.

Bring the smoker up to about 150-170 degrees and keep replacing the chips for the first 4 hours or so. After that I just run heat until the fish is the right firmness.

After that I'm lucky to get any as everyone wants some! Very Happy

I'm going to have to try adding garlic and spices, but quite frankly I like it plain Smile

Jazzmanic · Posted: Mon Aug 27, 2007 2:16 pm Post subject:

Tom, just remember, I put in my dibs FIRST! Wink

Jazzmanic · Posted: Mon Aug 27, 2007 2:20 pm Post subject:

BTW, it's not true that Pink are not good eating. They say if you take care of them correctly, Pinks can be as firm and flavorful as the Coho and Chinook.

Tom and I took care of the fish we caught right away, bleeding and icing them in our KatchKooler bags. When I got back to the dock, I filleted them, put them in a freezer bag, then kept them on ice. This was Saturday afternoon. I didn't get home until Sunday evening. I kept the fish on ice the whole time. Since we don't have a smoker, we baked two fillet's with Caryn's tried and true salmon recipie. It was delicious! Just as good eating as any other salmon, firm, flakey and flavorful.