Smoking Salmon

Chef Charles · September 2009

A friend of mine just brought back 60lbs of pacific coast salmon and he wants to smoke a few fillets. He also has some halibut fillets. From what I can tell, to smoke salmon, you brine the fillet for a period of time, rinse and then cook indirect on the egg. Since I am not a seafood fanatic, I don't have any experience in doing this so I would appreciate hearing any points of view that may be out there. I'd also be interested to know if you can smoke halibut.

Thanks

Tom

Little Chef · September 2009

Charles....What is your friends desired result? Does he want it like lox? Or hot smoked/cooked salmon?

Little Steven · September 2009

Tom,

I wouldn't smoke the halibut. Simply because it is a very good tasting fish and grills great.

Steve

Chef Charles · September 2009

I'm not sure and will have to ask. I gather the techniques will be different.

Tom

Chef Charles · September 2009

Thanks Steve,

As I am not a seafood aficionado, I am on a steep learning curve. It was worth asking the question.

Tom

jagweed · September 2009

one is cooked, the other is not. cooking will change the texture. not better or worse, just different

Little Steven · September 2009

Tom,

If you want to cold smoke salmon like they do in BC Canugghead has a method.

Steve

Chef Charles · September 2009

Thanks Steve,

I sent my friend an e-mail to see what he wants to do. The recipe in the cookbook section is for the cooked method. I will send Cannughead an e-mail.

Tom

Little Steven · September 2009

Tom,

The problem is that you have to use a low heat environment inside the egg. You need smoke, or smoldering wood to flavour the fish. Alder is what they use out west but they do it over juniper or cedar branches tented over the open fire. There are a few ways to create the low heat smoke but Gary's works well.

Steve

Canugghead · September 2009

May be Little Steven is thinking cold smoked cheese, I've never done cold smoked uncooked salmon but the same technique would probably work...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=639547&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=678429&catid=1

Bacchus · September 2009

I smoked a 5lb chunk of Salmon a couple weeks ago that was phonomenal. I'm not sure I did it the correct way but I just did it indirect over 200heat with Pecan. It took up almost the whole Large and was 3/4" thick.
I served it up as an appetizer at a party and several people said it was the best they have had.

Scotty's Inferno · September 2009

Charles, this recipe/method is great. The result is a firm flaky salty product that can be eaten alone or used in dips and spreads. I do the whole process with smaller cross sections of filet so that each piece is nicely smoked and colored and then food saver individually. They last a long time in the fridge that way. Give packages to friends or people you want as friends! Scott
http://www.nakedwhiz.com/smokedsalmon.htm

IMGP1753.jpg?t=1253795739

thirdeye · September 2009

Hey Tom,

I hot smoke a lot of salmon and it's much easier than you could ever think. I start with a dry cure (verses a brine) which turns to syrup during the process. I just updated the salmon page on my cookin' site, adding a few more pictures and expanding the instruction section. Here is the direct link to that page.

Smoked Salmon Using A Dry Cure

Chef Charles · September 2009

Thanks Thirdeye,

Once again, your website comes in handy

.

Tom

J Appledog · September 2009

I sent you an e-mail....

Chef Charles · September 2009

Scotty's Inferno,

Thanks for the info. My friend is mulling over what he would like to do.

Tom

Scotty's Inferno · September 2009

I plan on trying your method next! Real soon.

bitslammer · September 2009

Wow...that collage is a thing of beauty Thirdeye. I'm going to have to stop by the store on the way home now for some smoked salmon!

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