Salmon and the "S" word

BlueSmoke

Awhile back there was a thread about the ugly globs of fat that sometimes for on the surface of salmon as it cooks. Since I was about to smoke a salmon for Easter dinner appetizers, I was especially conscious of this.[p]I took my directions from www.kippermania.com, where I found the following regarding bringing the (cold) fish to temperature: "If you heat the pieces too quickly, ugly blobs of white curd will form on the surface, and the outside will be cooked on the outside while still raw on the inside."[p]I started at ambient temp, and had zero uglies. (And the cook's samples tell me I have a luscious piece of fish...) May have to do another, just to make RRP's salmon spread below.[p]Ken
[ul][li]kippermania[/ul]

Wise One

BlueSmoke, is this the site?

[ul][li]Kippermania[/ul]

BlueSmoke

Wise One,
That's it: kind of wordy, but scroll down for instructions. The salmon worked so well I'm now doing a perch I found lounging in the freezer.[p]Ken

Unknown

Can you get the egg to the low temp needed to "hot smoke" salmon?