Fishing with Rod Discussion Forum

Fishing in British Columbia => The Fish Kitchen => Topic started by: Sandhead on October 26, 2004, 08:39:13 AM

Title: Smoked Salmon
Post by: Sandhead on October 26, 2004, 08:39:13 AM

How do you make that thinly sliced smoked salmon?
All the smoked salmon I have is of the filet variety, and its more chunky than that thinly sliced stuff I see at stores

Title: Re: Smoked Salmon
Post by: Steelhead King on October 26, 2004, 08:31:22 PM

Lox or Cold smoke is what you looking for. To do these type of smoke salmon, you first have to cure the fish with salt and sugar.. then follow by a cold smokeing process.  Its way better to send them out to cannary or smoke house to do it.   if you intrested, send them to St. Jeans Cannary, it cheap, i believe it only cost $2/lb (incomming weight), which they will cut into 1lb portion and Vacum packed. Or you can pay $3.75/lb (incomming weight) for pre sliced lox, which is a really nice gift as well... They sliced the fish and place them on foiled cardboard and VP. hope its help.

Title: Re: Smoked Salmon
Post by: leaseman on October 27, 2004, 09:43:29 AM

nothing beats lox, cream cheese, kapers on a cracker ;D

Title: Re: Smoked Salmon
Post by: The Gilly on October 28, 2004, 08:22:23 AM

Don't worry, that chunky stuff is great with Sun Dried Tomatoes and Artichoke Hearts in a nice cream sauce served over warm pasta. MMMMMMMMM