Face off: sockeye salmon vs farmed trout

atomicsmoke

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• #1

Not really a face off...I like them both...just wanted the smoker full.

With salt and some spices (sockeye on the right hand side).

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sky monkey

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I been itching to get some more salmon into my smoker.  I'm jealous, good luck on your smoke!

 

daveomak

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Good looking fish Atomic.....  My favorite fish are Sockeye, White King Salmon, Black Sea Bass and Walleye....  Sockeye being #1...  an awesome flavored fish....   the other 3 are tied for #2.....   Enjoy your upcoming tasting fest....  

 

atomicsmoke

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Mine too Dave. It's a treat for us Easterners.

 

myownidaho

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Being in the Northwest, even though we're landlocked, I can occcasionally get sockeye filets for $8 a pound. I usually smoke around 20# every winter. I need it to warm up so I can get started on this year's supply!

 

SmokinAl

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• Jan 7, 2017

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Man I envy you guys!

I get my salmon at Sam's!

Once in a while they will have wild caught steelhead, but it's mostly farmed salmon.

Al

 

atomicsmoke

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A full smoker is...

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cmayna

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......a lot of work   er...a happy smoker 

 

dirtsailor2003

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Should be some tasty eating!

 

crankybuzzard

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Looking good!

 

pitbulmom

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 I LOVE Salmon, Trout, just about anything that swims or lives in water! 

 

smokin jay

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Looks good!

 

atomicsmoke

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14f outside. My big chief is struggling. Had to pull a cardboard box over it.

 

daveomak

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When I moved to Eastern Washington, that's when I modded my smoker with a 1500 watt table top element...   I smoked a lot of fish when it was below 20 deg. F....

 

redheelerdog

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The salmon looks great Atomic.

The Chief smoker, what a great little smoker tool - legendary.

 

atomicsmoke

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Ready for vaccuming

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• Jan 8, 2017

IMG_20170108_115217.jpg

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• Jan 8, 2017

 

Last edited: Jan 8, 2017

crankybuzzard

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That looks great! I should have followed your advice and made more.

 

myownidaho

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Great looking salmon! Based on the weather, I'm hoping I can get some in the smoker sometime next week.

 

atomicsmoke

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I find sockeye has a lox-like texture even when hot smoked. Unlike trout and Atlantic salmon which flake.

 

atomicsmoke

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CrankyBuzzard said:

That looks great! I should have followed your advice and made more.

Click to expand...

Is just that there is a lot of work to brine, wash, dry, setup, cleanup. Might as well go big to bring down the labour unit "cost" (might be the engineer in me saying this).