Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: Sir Snag-A-Lot on October 24, 2008, 08:03:36 PM
-
Just wondering if anyone has ever tried making cold smoked salmon, or lox, from coho caught in our local flows. I have heard that lox is best made from coho, but do you need to use an absolute prime ocean fish, or will a fresh fish from the rivers do?
-
I have made Lox and Gravlax from Coho, Sockeye and Chinook. Predictably, the Sockeye was the best. I have made it from river Coho, but only from real Sea Lice chromers; you are pretty much eating the fish raw so I figured I wanted the richest possible flesh I could find? My problem is usually finding people to eat it after they learn that the fish is uncooked :)
-
If you dont mind me asking what is Lox????
-
Sockeye is definately the best.
-
If you dont mind me asking what is Lox????
salmon which is cold smoked