Fresh Salmon Filets

Discussion in 'Fish' started by kinny, Jul 11, 2011.

  1. kinny

    kinny Newbie

    When smoking fresh salmon filets, do leave the skin on or remove it?

    Thanks ... Ken
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Matter of personal taste. I like it both ways. If you leave the skin on we keep it skin side down in the smoker. Make sure to oil the grates or the skin will stick.
     
    Last edited: Jul 11, 2011
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    AL you got him covered
     
  4. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Cant add a thing to what Al said, and here in Alaska, we do smoke a salmon every once in awhile...[​IMG]
     
  5. kinny

    kinny Newbie

    Okay, I'll do it both ways and see what I like best. Thanks guys!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's personal preference.

    Try both ways, and decide for yourself.

    I prefer skin off, because I don't eat the skin, and I smoke mine hard for snacks.

    Smoke cooking them hot & fast for a meal, I guess you could use the skin to help hold it together.

    You'll find which way you like.

    Don't forget the Qview!

    Bear
     
  7. nwdave

    nwdave Master of the Pit SMF Premier Member

    And when your brother commercial fishermen finally let a few fly south, we get a chance to enjoy a fine Alaskan Salmon.  Oh, I prefer either way, depending on what's intended, smoked salmon or------have you ever heard of Salmon Candy? 
     
     
  8. kinny

    kinny Newbie

    Qview?
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    "Qview" = Pictures included in your post.

    Bear
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Tut   Kinny, Morning.  I think I found the right thread now......

    I prefer to leave the skin on salmon. Main reason is to not lose the fat layer between the skin and the meat.....Keeps the fish moist....it is a good indicator of when the fish is "done" ( a white fat oozes thru the layers of meat...It is done) and the health benefits of salmon oil are worth it. (omega 3's and 6's)

    I put this in the wrong thread....How did I do that ???? I must be asleep at the keyboard, Going to find the right thread........

     
     

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