Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: KLX on September 07, 2009, 01:33:20 PM
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This year i'm thinking of doing one big smoke session at the end of the season. Hence, freezing all my fish for a couple months, then defrosting a nd filleting/smoking at once.
Anyone think i'll have reduced results?. I have always smoked after catching without freezing.
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It'll be fine maybe even better that's how commercial smokehouses do all theirs.
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thats the only way i do it,.. don't know the difference. i smoked a spring i had at the bottom of my freezer for like 3 years (found it during a move this summer)....tasted great on the smoker
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If you are doing pinks then I'd think yes, a little :-\ All other salmon not a problem and a must (apparently) for doing lox or low temp smoking as the freezing kills the bactria.
Either way I'd bet they both taste good.
But it'll be good to know as I was thinking about doing the same thing with my pinks.
Doja
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I'm doing my pinks tomorrow. I'll let you know.
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I freeze everything, it helps kill parasites and such.
I've seen Tapeworms and Round warms in fish.
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This is the way I always do mine. You should be fine.
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thanks all!
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Hey guys could someone help me out Im going to smoke some pinks that I kryovaced,just looking for a simple recipe,ot whatever you have heres my email adress marbles72@hotmail.com or you could reply top this post thanks in advance
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This year i'm thinking of doing one big smoke session at the end of the season. Hence, freezing all my fish for a couple months, then defrosting a nd filleting/smoking at once.
Anyone think i'll have reduced results?. I have always smoked after catching without freezing.
just remember to adjust your brining times since frozen fish absorbs brine faster due to cellular breakdown when frozen.
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Yah i have read tat it is safer to freeze your catch before smoking due to parasites ect.
Ive yet to tase the difference
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hay marbles the best recipe Ive got was my gramps it is as follows 3 cups demerea brown sugar,2/3 cup pickling salt ,4 cups water mix well brine in fridge over night, simple but the best .....
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I asked this in another thread but will ask again here...is it safe to freeze the smoked salmon considering it was frozen and thawed once already?
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is it safe to freeze the smoked salmon considering it was frozen and thawed once already?
I certainly hope so ;D I've been do so when I 'hot-smoke' large batches. I generally allow it to cool, shrink wrap it and then freeze what I feel that I cannot consume/giveaway in the following two weeks.
When I had some salmon smoked by a company a few years back, the packaging stated 'consume or freeze by <date>'.
So to answer your question - Yes!
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thanks