Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: JBB on January 27, 2016, 08:47:29 PM
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I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?
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I don't put anything on the rack and I don't have a problem.
I usually let the fish cool off on the racks then carefully work them off if they stick a bit.
Try letting them cool on the rack to firm up some.
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I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.
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I only use dry brine for salmon.
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I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?
I never use Pam (or other cooking sprays). They contain nasty propellants (most make use of a hydrocarbon such as propane or iso-butane) and also lecithin (a soy derivative to help mix the oil and water) that builds up on the cooking surfaces that don't have food on them (it ends up a sticky brown goo that's next to impossible to scrub off!).
Either buy a pump sprayer that you pour oil into and pump air pressure yourself, or pour a bit of oil into a bowl, dip a paper towel into it and rub down the grill. Healthier and saves the environment at the same time!
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I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?
Don't spray.
Use canola oil via a paper towel and wipe the racks.
Use a metal spatula or a hard plastic one to slip under the skin and remove the filet.
Personally I don't care if the skin sticks because II'm separating the flesh from the skin anyways for eating/vacuum packing. So if some sticks it gets removed in the cleanup soak anyways.
Good luck.
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I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.
I never dry brine but don't you wash off the sugar before smoking?? When wet brining I have to rinse the brine off with water and let it dry on the racks before smoking. Allows for pelicle to form which is important to making smoke stick.
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I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.
Hang them....
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Paper towel and canola or olive oil and do it on both sides of the rack and don't be shy about it. Your racks will clean up much easier too.