Sunday PM Salmon

Discussion in 'Fish' started by smoke83340, May 3, 2015.

  1. I haven't posted anything in awhile. Sockeye salmon, brined for an hour or so. Olive oil, lavander, pepper, rosemary, a bit of brown sugar. I'll smoke it about 2+ hours at 190 in my MES 30...
    Here is the "before"
     
    Last edited: May 3, 2015
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Very interesting.  Have you done this recipe before?   Do you let it form a pellicle before going into the smoker?  What wood flavor are you using?  

    Have fun.
     
  3. Sorry not to reply sooner Cmayna.   I'm not sure how to form a pellicle.  I rub the fish top and bottom with olive oil before putting the rub on.

    I have found that simpler is better with smoking fish.  I always use a bit of black pepper, and this one with rosemary and lavender came out really nicely. 

    I'd be interested in hearing about your methods.

    Adam
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Salmon really needs no additional oil added.

    Forming the pellicle happens after you brine your fish, rinse it, then air dry it prior to smoking. The air drying forms a sticky surface over the fish. Then you season and smoke.
     
  5. Nice Fish

    Gary
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yup Yup, Just as he says.
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Well?? How did it turn out??

    DS
     
     

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