Fishing in British Columbia > The Fish Kitchen

Smoking and candied salmon

(1/3) > >>

Clarki Hunter:
I've never smoked salmon before and was curious what your recipes are and if a simple little chef can do it?   I had a coworker that used to ship it off to St. Jean's on the island, then sell some of it off to help pay for it.  I absolutely loved it.  Any chance I could do it myself and have it turn out close to that?

Fishawn:
Try this:

5:2 brown sugar to kosher salt ratio
Brine for 8-12 hours depending on thickness of fillets
Rinse, then pat dry with paper towels
Dry on racks in the fridge for 8-12 hours or until gummy
Pop in the smoker

Easywater:
There's a candy thread on that here: http://www.fishingwithrod.com/yabbse/index.php?topic=33734.0
IronNoggin has a great post somewhere that has pics and all the details but I think it is on fishbcforum.com that is dead.
This may be it: https://www.sportfishingbc.com/forum/index.php?threads/new-candied-salmon-recipe.67187/

Another decent one here:
https://flyguys.net/recipes/fish-recipes/candy-smoked-salmon

More expensive to make because of the extra ingredients - lots of honey and maple syrup.
It's a lot of work too - you have to put a toothpick in every piece if you want to air dry it for the translucent look.

fishingwithjohn:
Drying is the most important part of the process...

Of course you can over salt and spoil the taste but as long as you have enough to cure and add a little sweetness or spice youll be ok...

Dry em on the racks for a duration that depends on the thickness of your cuts preferably with a fan to speed up the process and add cool air flow...

Throw em in any smoking device you have and ENJOY!

clarki:
I've been using this wet brine for years with my Little Chief. I love this recipe for coho, but prefer a simpler dry rub of salt and sugar for pinks.

The bottom recipe is "as-is" when I took it verbatim off Fishbc many years ago. The top one is the same recipe, just a bit less confusing. :)

What the recipes don't mention is drying time. I rinse the strips, pat them dry with a paper towel and air dry them on the racks in front of a fan before smoking.

I vacuum pack and freeze the strips and later put them into a garlic white sauce over pasta. Killer.

A word of caution though. Make sure your Little Chief is set on a non flammable surface. It will burn your grass (me) or the vinyl decking on your porch (buddy)   :-[

Navigation

[0] Message Index

[#] Next page