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Started By
Message
re: Smoked salmon, and other smoked fish thread
Posted on 1/28/16 at 9:30 am to Tigertown in ATL
Posted on 1/28/16 at 9:30 am to Tigertown in ATL
quote:wat
Why would anyone eat smoked fish in South Louisiana with all the fresh seafood?
2
Posted on 1/28/16 at 9:33 am to AlxTgr
I use a grey poupon/soy sauce glaze when I smoke salmon. Tastes awesome.
Posted on 1/28/16 at 11:03 am to AlxTgr
Some of you are gullible.
It's a spinoff of the common statement that is uttered any time someone mentions seafood! Most recently in the canned seafood thread.
At least one person got it!
It's a spinoff of the common statement that is uttered any time someone mentions seafood! Most recently in the canned seafood thread.
At least one person got it!
This post was edited on 1/28/16 at 11:05 am
Posted on 1/28/16 at 11:37 am to ColoradoAg03
quote:
grey poupon/soy sauce glaze
do tell
Posted on 1/29/16 at 10:04 am to Fusaichi Pegasus
I'd be interested in this glaze as well.
I'm gonna go with the maple and salt water brine this evening. I'll probably leave it to soak for 24 hours, and get muh smoke on sometime tomorrow or Sunday.
And there will be pics.
I'm gonna go with the maple and salt water brine this evening. I'll probably leave it to soak for 24 hours, and get muh smoke on sometime tomorrow or Sunday.
And there will be pics.
Posted on 1/29/16 at 10:08 am to BRgetthenet
post pics baw, wanna see how this turned out.
Smoked Salmon is legit.
Smoked Salmon is legit.
Posted on 1/31/16 at 9:21 am to Tiger Ryno
Fan is cranked to high, alderwood is being tracked down now:
Posted on 1/31/16 at 10:00 am to BRgetthenet
I'm doing this soon for the first time
Let me know smoking temps and how long
Let me know smoking temps and how long
Posted on 1/31/16 at 10:53 am to BRgetthenet
My wife makes a smoked salmon dip with cream cheese and dill. It's quite delicious.
This post was edited on 1/31/16 at 11:00 am
Posted on 1/31/16 at 2:49 pm to Capital Cajun
I think I have one in the recipe book with cream cheese, smoked salmon, dill, purple onion and capers. I garnish with some chopped hard boiled egg. I usually layer thin slices of smoked salmon, but you can make it any way you wish.
Posted on 1/31/16 at 3:07 pm to Gris Gris
My favorite smoked salmon is when I just coat with butter/EVOO/lemon and set the whole slab on the grill skin side down and on the opposite side from the coals/wood (think I set it on tinfoil last time).
Then keep temp 200-250F with tons of smoke, check after 30 or so minutes, and proceed until juicy firm. Makes my mouth water just thinking about it. I don't want seasoning on it, I just want to taste the salmon and the smoke. YUM!
Posted on 1/31/16 at 3:19 pm to Gris Gris
Got it on about an hour ago. The pellicle looked pretty good after 4 hours of fan time on full blast. It was glistening. Forgot to take a pic after the fan time.
Posted on 1/31/16 at 3:52 pm to BRgetthenet
Who manufactured the fan? Was it a GE?
Posted on 1/31/16 at 4:04 pm to Tiger Ryno
I went with the Hunter oscillating desk fan for this job.
Hunter circulating fans bring the Hunter style, quality, craftsmanship, and performance to every room in - and around - your home. Hunter's Retro fan provides maximum airflow delivered by a powerful, three-speed Hunter motor. With its all-metal construction, 85° of smooth oscillation, and adjustable tilt, it makes cooling your room a breeze. No assembly is required and Hunter's Dust Armor nanotechnology blade coating repels 50% of dust build up. Not recommended for salmon, however.
I went with the 12 in brushed nickel that came with a 2 year manufacturer warranty. Retails for $63.34.
Hunter circulating fans bring the Hunter style, quality, craftsmanship, and performance to every room in - and around - your home. Hunter's Retro fan provides maximum airflow delivered by a powerful, three-speed Hunter motor. With its all-metal construction, 85° of smooth oscillation, and adjustable tilt, it makes cooling your room a breeze. No assembly is required and Hunter's Dust Armor nanotechnology blade coating repels 50% of dust build up. Not recommended for salmon, however.
I went with the 12 in brushed nickel that came with a 2 year manufacturer warranty. Retails for $63.34.
Posted on 1/31/16 at 4:08 pm to Tiger Ryno
quote:If you look at the first pic, it's a Holmes.
Who manufactured the fan? Was it a GE?
ETA: Never mind. My eyes are bad.
This post was edited on 1/31/16 at 4:10 pm
Posted on 1/31/16 at 4:13 pm to BRgetthenet
Thanks. I just texted my wife the info on Hunter. I'm sending her to San Antonio next week to try to find one on sale.
Posted on 1/31/16 at 4:36 pm to Tiger Ryno
San Antonio is most likely your best bet.
Buddy I went to high school with that lives in San Angelo had to drive there for his.
Buddy I went to high school with that lives in San Angelo had to drive there for his.
Posted on 1/31/16 at 4:37 pm to BRgetthenet
Sounds like it's worth the drive.
Posted on 1/31/16 at 5:28 pm to BRgetthenet
I'm not sure oscillating was the way to go for this specific job, but I think you did right if you plan to use if for purposes other than drying fish.
Posted on 1/31/16 at 5:42 pm to GRTiger
I went into the stationary setting for this particular protein.
I've seen it done in the past where some one would oscillate with a large filet, not cut up like mine was, and it turned out great.
Oscillating is just another shot I have in the bag should the need arise.
I've seen it done in the past where some one would oscillate with a large filet, not cut up like mine was, and it turned out great.
Oscillating is just another shot I have in the bag should the need arise.
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