smoked salmon in Campbell River

[salmonkiller01]

I thought i would let some people know that I just got my first batch of salmon back from flurer smokery in campbell river. I am pretty happy with the results, especially the fact i got MY fish back in less than a week. I have tried a few other places but was not happy with waiting for months to get someones fish back. Price was good too,took in roughly 40 lbs of fish and cost me 160, although I saved a bit packaging it myself.

 

[Heavyc]

Ever considered smoking it yourself? Its surprisingly easy, and fun to experiment with different brining or coating recipes.

 

[salmonkiller01]

Yep, i smoke my own. I just wanted to get some done and did not have the time, plus I prefer smoking in the fall with the cooler weather.

 

[Fish Assassin]

I will repost this again.

One must be rich in order to use these guys to smoke your candy for ya. $5 a pound,plus $1 a pound for vac. baging. At $6 a 30 pounder will cost $180 plus tax. OUCH. It is done within 7 days though and must be picked up within 2 days of it being finished as they do not have a freezer.

Buy a Bradley....

 

[salmonkiller01]

I was happy, bagged my own, way better than some other smoke houses. Every one is about the same price and I got my fish back.

 

[Fish Assassin]

Not to say.... As a local I wouldn't give them a go but at that price and with those time limits. If I were from out of town, it would not work at all..Even for me I would have to drive 45 mins to grab my fish. I am not rich. So I bought myself a Bradley because I know I smoke one of the best fish smoked fish I have ever eaten.

 

[Dave S]

Not to say.... As a local I wouldn't give them a go but at that price and with those time limits. If I were from out of town, it would not work at all..Even for me I would have to drive 45 mins to grab my fish. I am not rich. So I bought myself a Bradley because I know I smoke one of the best fish smoked fish I have ever eaten.

Hi Fish Assassin,

I was wondering if you would share your secrets for killer smoke salmon? I just got a Bradley Portable Propane smoker and did my first back of pinks and it came out a bit too salty and dry. I am thinking it was due to thin strips of salmon (no skin) and probably too long in the brine (36 hours). How long do you brine? Do you leave skin on? How wide and thick are your pieces?

Thanks,
Dave

 

[salmonkiller01]

Well i did not start this post for any other reason than to say that i was happy with the service I received. BTW I would rather pay $5 lb and get my fish back and in a timely order than pay $4 that some charge and get someone elses fish in less amounts and have to wait for months.

 

[Heavyc]

I'm sorry salmonkiller01 for hijacking your thread, I just wanted to offer some advice. I apologize for my insolence.

As to Dave S's question. I'd only ever brine Pink or Chum salmon for 2-4 hours. Other kinds I'd brine overnight.

 

[Fish Assassin]

This is off topic, Sorry

I brine 5-7 days.

 

[FishBC.org]

Not to say.... As a local I wouldn't give them a go but at that price and with those time limits. If I were from out of town, it would not work at all..Even for me I would have to drive 45 mins to grab my fish. I am not rich. So I bought myself a Bradley because I know I smoke one of the best fish smoked fish I have ever eaten.

I attest to that. I had a piece and went to heaven.
Owen missed your call and just got the message today (Sunday) Darn... I would have been all over that had I been home. Hope you did well out. My week coming is pretty open if you are. Last week was hectic.