Fishing in British Columbia > The Fish Kitchen
I am disturbed - smoked salmon question
DragonSpeed:
I pretty much FREEZE all my salmon now BEFORE I brine 'em and smoke 'em.
Cheers.
aquaboy24:
tecnically I suppose I can freeze it afterward....
It was moving Canoeman....but it didn't look happy....as if the heat and smoke had forced it from its home......
oh well....I guess alot of people wil be getting smoked salmon for Xmas ;)
I will send the two pieces I saw the worms on to our two newest members - the guardians of the Skagit...
newsman:
When I was a kid I use to throw out every flounder I caught that I found worms in. Needless to say i chuched out a lot of fish. Then a freind of mine who grew up back east saw me chuching out a flounder and I told him it had worms. He resonded with; "So what where I come from every fish has worms in the summer. Freese the fish and then cook throughly I have ate lots of fish with worms in them, never hurt me." I was sceptical so for the next two years every time I Kept fish with worms I would give them to him. Never bothered him so I started eating them too. I am still fine. For a long time I thought only ground fish had worms, untill three years ago when I found two crawing out of a Chum I was filleting. So I freeze and hot smoke them. I haven't had any adverse affects, however Sushi makes me sgeamish.
aquaboy24:
Thanks newsman -
so seeing as I have already brined and smoked these, would everyone agree that freezing them now will have the same effect as freezing them before?
The worms made their appreance known because they crawled out of the fish....I can't help but think it was because they were not happy with what was happening (warmth and smoke) they are probably all dead already...but if I freeze the fish now for two weeks in my deep freeze..that should finish any other badies off....I hope....
canoe man:
id agree with that, freezing should kill them
was the fish frozen before ya smoked it ?
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