Final Smoked Salmon with recipe, instructions, and Qview

Discussion in 'Fish' started by bearcarver, Mar 24, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

  2. turick

    turick Meat Mopper

    Thanks Bear, I'll have to check those out...  any advice on how to reheat?  Maybe on the stove in a covered skillet on low?  Or is the oven best?  I just don't want to dry them out.  I don't have a vacuum sealer (but it's next on the shopping list), so we'll be eating the rest of this asap. 
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never reheat this stuff.

    I just pull a hunk out of the fridge & snack on it---Kinda hard to stop though.

    I guess if you wanted to just warm it up a little, the Nuculator would do it best, but like I say I always eat it cold.

    Bear
     
  4. turick

    turick Meat Mopper

    Ya, we've been eating it cold all day... you're right. It's hard to stop.  I have noticed that the smokey flavor is greatly enhanced when heating it up in the microwave for even 10 seconds, though.  Either way, this might end up becoming a once a week endeavor in our house.  What a tasty and healthy thing to be snacking on throughout the day!
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice thread Bear ! How I haven't seen this is beyond me.... Thumbs Up I love smoked salmon... One of my many weaknesses.... :biggrin:
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, I never tried heating it. We just eat it like we used to eat "Salmon Sharpies" in the old days, only this stuff isn't quite that strong or dry.

    Bear
    Thanks Justin!!

    I'm sure you'd love this stuff!!

    Bear
     
  7. turick

    turick Meat Mopper

    John, the taste test is here!!!

    I have some salmon and tilapia... half is going in my original brine, which now that I understand a little better seems to be more of a marinade than a brine, and the other half is in yours!  Getting ready to go in the smoker in about an hour!


    The dark ones on the left are your brine, and the light ones on the right are mine.... can't wait to be overwhelmed with delicious decisions!
     
  8. smoothsmoker

    smoothsmoker Fire Starter

    Waiting for the results! Never tried tilapia before. I'm hoping it comes out good....so much cheaper than salmon.:popcorn
     
  9. turick

    turick Meat Mopper

    Me too... I wouldn't have even thought it was a good fish to smoke, but Bear has done this already and sent me his recipe, which basically consists of the same brine as the salmon.  Some of my salmon pieces are SO thick and the tilapia is very thin, so I'm assuming it might have to come off a bit early.

    Just to mix things up a little also, I put Old Bay on one piece, lemon pepper on another, and cajun spices on another from each batch of brines right before they went into the smoker just to see what happens :)
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi SS !!

    Here's one with small Brookies & Tilapia.

    Same Brine, but shorter time for smaller fish.

    Link:

    Smoked Brook Trout & Tilapia

    Bear
     
  11. smoothsmoker

    smoothsmoker Fire Starter

    Thanks Bear. I' ll have to give it a try!
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    I just noticed this. You and I replied to SmoothSmoker at exactly the same time, so I didn't even see yours!!

    That's good to add a few different things to see what happens. It took me 8 batches to get mine the way I like it, and you & others might like things that I don't care that much for.

    Bear
    That's Great !!

    Any questions, just give me a yell. I check my PMs a few times a day.

    Bear
     
  13. turick

    turick Meat Mopper

    Ok, so the results are very interesting.  The flavors are different, but I can't say that I definitely like one more than the other. 

    The soy sauce your your brine, John, is very noticeable.  The fish has more of a punch in the flavor and it's very good.  The marinade I made gives it a lighter feel and the zest from the citrus fruits really comes through.  Overall though, those flavors are still a bit subtle compared to the smokey fish flavor... the smoke and fish are first and the brine/marinade flavors can be found underneath it.  Just the way the brined fish looked vs how the marinated fish looked was so drastic, I'm a bit shocked that the difference wasn't much greater than what it was.

    The tilapia probably shocked me the most.  I would have never smoked it if the Mrs. hadn't asked me to and John hadn't already had a recipe for me.  I was fully prepared to either hate it or just not care, but much to my surprise, it is very tasty!  I'm a huge fan of salmon, so I might be biased, but I still like the salmon best, however the tilapia is still very, very good.

    Outside of a smoked hard-boiled egg, salmon is the only thing I've eaten all day long!  I just can't stop!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like it worked out pretty good, Josh!!!

    The thing that's nice about the Tilapia is that you don't have to pull Pin Bones out. A filleted Tilapia has no bones in it. Even better if you can find Tilapia from the US instead of Asia!!!

    Actually I don't pull the Pin Bones out before I smoke Salmon. I pick them out when I'm eating it----Kinda helps slow up my pigging out on it !![​IMG]

    Bear
     
  15. turick

    turick Meat Mopper

    Just can't get enough of this salmon... going through about a half a salmon per week!  It has become a staple in our house and we freak out when we run out!

     
    Last edited: Jun 14, 2014
  16. Have you tried trout using the same brining and smoking method?  If the trout is fresh, would you suggest freezing it of a few days to kill any parasites?
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great Josh---I'm glad you like it !!!

    I love it when a plan comes together!!

    Bear
    Yes I have smoked some small trout (link below), but I didn't freeze them long like I did the Big Old Salmon. I think I would if the Trout were 20" long or more, before I smoke them.

    Link:

    Smoked Brook Trout & Tilapia

    Bear
     
  18. turick

    turick Meat Mopper

    Latest discovery... Pasta salad with crumbled smoked salmon is amazing...
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great !!

    And another reason to smoke more Salmon!! -----LOL As if you needed another reason???

    Bear
     
  20. turick

    turick Meat Mopper

    LOL... the only reason I need to smoke more is because I keep running out and I might start twitching if I go more than a day without it  :)  The stockpile from the last smoke is already almost gone -- only like 2 small pieces left!  Have to make more this weekend!  The Mrs. makes some amazing wild rice and salmon soup and she's going to make a batch and use the smoked salmon.  That should be really good too.

    This really has become my favorite food of all time.  I eat so much of it...  I try to eat a little bit all day long and every time I get a little hungry there is nothing better than a hunk of smoked salmon!
     

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