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Author Topic: White Spring Lox for Dinner!  (Read 7349 times)

Dogbreath

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White Spring Lox for Dinner!
« on: July 01, 2013, 09:20:06 PM »
Professionally done by Finest at Sea down on Granville Island











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alwaysfishn

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Re: White Spring Lox for Dinner!
« Reply #1 on: July 01, 2013, 09:33:07 PM »
Looks awesome! My mouth is watering. I'm betting that's an ocean caught white.
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Dogbreath

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Re: White Spring Lox for Dinner!
« Reply #2 on: July 01, 2013, 10:12:05 PM »
Yes we took it off Bowen Island back in  mid May just before the freshet hit-about 15#.
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bigblue

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Re: White Spring Lox for Dinner!
« Reply #3 on: July 02, 2013, 08:35:55 AM »
Looks tasty!
I never had a white spring smoked before.
If you do a blind test, can you tell difference between a white spring and red spring (when smoked)?
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alwaysfishn

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Re: White Spring Lox for Dinner!
« Reply #4 on: July 02, 2013, 09:00:07 AM »
 I find that trout, including steelhead makes a better smoked product than most salmon due to the higher oil content. White spring seems to be oilier than red spring so I would guess it would be better smoked than red spring.
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Mr Z

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Re: White Spring Lox for Dinner!
« Reply #5 on: July 16, 2013, 10:56:20 PM »
Looking good. I actually did the same on a white chinook I caught last year off north van. I also had it smoked at finest at sea.

The taste was very delicate a lot more delicate than salmon I bought in supermarket. Since it was the first fish I had smoked in that store I'm not sure if that depended on the type of smoking or on the fact that it was a white salmon. I heard that white salmon is more delicate in general tho.

This year I hope to catch a red one to do a comparison :)

Just a tip. When you slice smoked salmon yourself I would recommend remove the top skin as it's generally over salty.
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alwaysfishn

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Re: White Spring Lox for Dinner!
« Reply #6 on: July 17, 2013, 07:34:04 AM »
Quote from: Mr Z on July 16, 2013, 10:56:20 PM

Just a tip. When you slice smoked salmon yourself I would recommend remove the top skin as it's generally over salty.

If you wash the fillets real well before smoking you'll probably solve the salty outer layer problem.
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Mr Z

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Re: White Spring Lox for Dinner!
« Reply #7 on: July 17, 2013, 11:34:27 AM »
Quote from: alwaysfishn on July 17, 2013, 07:34:04 AM
If you wash the fillets real well before smoking you'll probably solve the salty outer layer problem.

For what I understand the issue is due to the smoking process that create the harder skin and the spices added during the smoking process.

I learned how to slice smoke salmon from youtube so take it with a grain of salt. ;)

These are a couple of links I used as reference. They help me a lot learning the technique the first time.

http://www.youtube.com/watch?v=b9ET3rPJYpY

http://www.youtube.com/watch?v=EvIyw3D1oRQ
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adriaticum

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Re: White Spring Lox for Dinner!
« Reply #8 on: July 24, 2013, 10:33:37 PM »
Absolutely amazing looking piece!
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adriaticum

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Re: White Spring Lox for Dinner!
« Reply #9 on: July 24, 2013, 10:36:12 PM »
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Mr Z

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Re: White Spring Lox for Dinner!
« Reply #10 on: July 25, 2013, 12:07:35 AM »
Quote from: adriaticum on July 24, 2013, 10:36:12 PM
Screw them, I'm not throwing anything!  ;D ;D

LOL fair enough ;D
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