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Author Topic: Smoked Salmon  (Read 17895 times)

Sandhead

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Smoked Salmon
« 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
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Ain't no HO like a COHO

Steelhead King

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Re: Smoked Salmon
« Reply #1 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.
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leaseman

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Re: Smoked Salmon
« Reply #2 on: October 27, 2004, 09:43:29 AM »
nothing beats lox, cream cheese, kapers on a cracker ;D
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The Gilly

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Re: Smoked Salmon
« Reply #3 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
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