Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: Davey on the fraser on November 02, 2009, 10:18:04 AM
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Years ago I had what I was told was Salmon Candy,, It was inch wide strips of salmon jerky, and it was GOOD, so very very GOOD!! Anyways I was wondering if you guys know of a place I can buy some quality salmon jerky, and or salmon candy
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Whole Foods has awesome Salmon candy
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I've seen them at Granville Island
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Longliner Seafoods in the Granville Island Market.........
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Bruces Market in Maple Ridge. Corner of 240th and Lougheed Hwy.
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Bruces for sure, Great stuff.
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Bruces Market in Maple Ridge. Corner of 240th and Lougheed Hwy.
Bruces' (http://bruces.ca/) supplies much of the packaged product in the Lower Rainland, if you're @ Granville Island Sunday before 09:00 hrs you'll see their truck and sometimes during the week as well.
Whole Foods is probably using product from Ocean Master Food (http://www.oceanmasterfood.com/) also in Maple Ditch.
Anyway the subject line says Jerky and you're asking about Candy-they aren't the same not even close.
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make it yourself. Thats what I used to do with all my sockey back when we could actually target them. Coho and chum make some good candy though
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make it yourself. Thats what I used to do with all my sockey back when we could actually target them. Coho and chum make some good candy though
You mean like this:
(http://img28.imageshack.us/img28/6169/smokedsalmon.jpg) (http://img28.imageshack.us/i/smokedsalmon.jpg/)
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I mean exactly like that Strato,, the darker stuff... I am aware there is a difference,, the FN call it salmon CANDY but it was just a really nice sweet sticky jerky
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The stuff I make is smoked salmon jerky. What makes it jerky is its texture. Very firm with a translucent look to it. Mine is very sweet, almost like eating candy because I put it through a sugar brine for 2 to 3 days. I prefer eating the stuff I make myself because I can control how much salt/sugar and smoke. A bit time consuming to do but well worth it.
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stratocaster,
Any chance you would like to share you recipe? I've got a couple coho I will be smoking up in the next week and I'd love to try it.
Thanks!
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First cut your fish into hand sized fillets with the skin off. Next, fill large ziplock bags (the thick freezer kind) with the fish. Make sure there is room for the brine. I use two brines for the jerky. The first is the Teriyaki brine:
2 cups of Brown or golden sugar
2 minced cloves of garlic
1 cup of teriyaki sauce (I use the golden dragon kind found in save-on)
1 Tablespoon of cracked black pepper
1 Tablespoon of Cayenne pepper
2 Tablespoons of Worchester Sauce
1 cup of apple juice
1 cup water
half cup of pickling or kosher salt
Put ingredients in a pot and simmer till all the salt and sugar is melted.
Let cool overnight and then fill the ziplock bags of fish with the brine.
Seal the bags and let it brine for about 24 to 36 hours depending on the thickness of the fish.
Flip the bags over every 8 hours so that all the pieces get good coverage
Fish should be firm when the brine has gone through.
The recipe above should be good for about 3 pinks so vary the proportions accordingly.
Don't worry too much about overbrining because this brine is not too salty.
After the first brine is finished, take fish out and pat dry. Then slice into 1/4 inch thick strips.
Next prepare the sugar brine:
2 lbs of golden or brown sugar
1 cups of honey
1/8 cup lemon juice
Simmer over low heat and add enough apple juice to dissolve the sugar into a thick syrup.
Make sure sugar is melted as much as possible.
Let cool overnight (you can make this brine the night before the fish is ready from the first brine).
Put fish back into the Ziplocks and Ladle the sugar brine into the bag making sure all the fish gets covered.
Let the fish sit in this brine for about 2 or 3 days. The fish should be very firm with a translucent look to it. The sugar brine will
also be watery after a couple of days.
When ready, take fish out. Put fish on racks and air dry with a fan for an hour or so.
You are now ready to smoke. I use a little chief and smoke it for 3 panfuls or about 4 to 5 hours. If its warm out, it may be done quicker. If its cold it may take longer. Don't use more than 3 panfuls of smoke or else it may be too smokey. When ready the fish should be like jerky, i.e. a bit chewy.
Again it seem like a lot of work but believe me it is well worth it!
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Thanks Stratocaster! I'm excited about trying it out, nice you took the time to post it!
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BTW, buying the ingredients at costco or superstore in bulk will save you lots of money!!
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A few things to add:
- I use reuseable tupperware type of plastic trays - about 12" x 18" x 2" deep - instead of using ziplock bags
You didn't mention if you put them in the fridge or not but the plastic trays are stackable in the fridge so they don't take up too much space
- Don't cut the pieces too small or they'll fall through the smoker racks!
- Alder wood chips make for a light smoke, cherry makes a stronger smoke taste and darker fish
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Don't cut the pieces too small or they'll fall through the smoker racks!
When drying - use toothpicks to hang the smaller pieces within the rack and then simply transfer the rack (toothpicks and all) directly to the smoker. Makes for good coverage throughout in this fashion.
Heres another Indian Candy recipe that has pictures of the entire process - Got the link from a posting made by bbronswyk2000 a couple of months earlier:
http://fishbcforum.com/index.php?showtopic=48342&view=&hl=Indian%20Candy&fromsearch=1
I've got me two very clean chum in the freezer earmarked for recipe. ;D
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Hey Stratocaster,
Finally getting around to trying your receipe. Two questions however. On the second brine did you mean to say 2 cups of golden or brown sugar or is it really 2 pounds? Second question is do I have to refrigerate after completed or is it like beef jerky where I can leave it unrefrigerated?
My fish is sitting in first brine right now and will be put in second brine tomorrow. Can't wait to smoke it up and give it a try.
Thanks again!
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Sorry for the late reply (I was on vacation in Florida). Hope your salmon jerky turned out ok. The measurements for the sugar brine are approximates. Just as long as the brine is sweet and you leave it in there until the desired textured is acheived, you should get the same results. I would keep your fish refridgerated all the time even after smoking.
I'm picking up a large batch of Sockeye this weekend. Can't wait to make more Jerky!
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Hey Stratocaster,
Finally getting around to trying your receipe. Two questions however. On the second brine did you mean to say 2 cups of golden or brown sugar or is it really 2 pounds? Second question is do I have to refrigerate after completed or is it like beef jerky where I can leave it unrefrigerated?
My fish is sitting in first brine right now and will be put in second brine tomorrow. Can't wait to smoke it up and give it a try.
Thanks again!
The stuff you buy in the stores is loaded with preservatives, that's why you don't need to refrigerate it.