The pinks are in . . .
- Thread starter gallows
- Start date
scott craven
Well-Known Member
nice, slimey and freezer burned
what a great way to spend 8 bucks !
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what a great way to spend 8 bucks !
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Gypseas
Active Member
Before moving to Victoria 2 years ago we were thinking Costco salmon was awesome 
If ya never had the real thing, ya know... fresh an' all, ya just don't know.
Good price though
cheers
www.gypseascharters.com
If ya never had the real thing, ya know... fresh an' all, ya just don't know.
Good price though
cheers
www.gypseascharters.com
I checked out those pinks, they are fresh not frozen and quite firm yet. Must have been caught from up coast BC. I've got a trial batch on the smoker as i type and the co-workers get to be the guinee pigs tommorrow. I buy the frozen pinks for halibut fishing, cheaper then a pack of herring.
S
scoopy
Guest
Let me know how those work out. If its good Maybe I will have to beg you for your brining recipe!!
Smoked pinks turned out great. Just picked up another batch from Thrifties. The fish monger had to bring out a fresh box as the display counter was empty. Box arrived today and the fish were still in the packing ice. Fish were from Alaska and they are a little different then ours, little firmer, and very fresh.
![url]](/proxy.php?image=http%3A%2F%2F%5Burl%5Dhttp%3A%2F%2Fwww.gbrummund.com%2Fsalmon.jpg%5B%2Furl%5D&hash=1b306ffe902b8e21f7c43a0abe6c2327)
![url]](/proxy.php?image=http%3A%2F%2F%5Burl%5Dhttp%3A%2F%2Fwww.gbrummund.com%2Fsalmon1.jpg%5B%2Furl%5D&hash=dc19e6cce521604a69eb4ba58e7eee24)
Striper Sniper
Well-Known Member
Hey Marula, looks great, how about sharing that recipe..... SS
SS
Gladly SS
I like mine basic but there will be countless variations out there.
**Fresh fish**
dry brine (some use a wet brine but i prefer a dry brine)
1 part salt (not table salt, table salt will soften the meat)
3 parts dark brown sugar. Mix well.
Fillet and debone, larger pieces i score with knife to create slits to open it up.
layer of dry bine, layer of salmon fillets, dry brine ..... etc
I use the vegtable crisper tray from fridge.
Brine for 8 to 12 hours.
clean and rinse, freshen with water to remove salt. The longer the brine the more of a rinse and freshen period required else the salmon is too salty.
Set out to dry (oven racks set in fridge )untill flesh of fish gets a glazed layer. 12 to 24 hours min. Drying is important as it gives nice texture and color and allows the smoke to penetrate.
6 to 8 hours (for pinks) in big chief smoker with alder or maple chips.
** Important **
Watch the smoker temp. on hot days, do it in cool of evening as excess heat will start to cook the fish oils. If oils get so hot they drip out onto the drip pan they burn and ruin the flavour. In winter, cover smoker with blanket.
Any more questions, glad to help just pm me.
I like mine basic but there will be countless variations out there.
**Fresh fish**
dry brine (some use a wet brine but i prefer a dry brine)
1 part salt (not table salt, table salt will soften the meat)
3 parts dark brown sugar. Mix well.
Fillet and debone, larger pieces i score with knife to create slits to open it up.
layer of dry bine, layer of salmon fillets, dry brine ..... etc
I use the vegtable crisper tray from fridge.
Brine for 8 to 12 hours.
clean and rinse, freshen with water to remove salt. The longer the brine the more of a rinse and freshen period required else the salmon is too salty.
Set out to dry (oven racks set in fridge )untill flesh of fish gets a glazed layer. 12 to 24 hours min. Drying is important as it gives nice texture and color and allows the smoke to penetrate.
6 to 8 hours (for pinks) in big chief smoker with alder or maple chips.
** Important **
Watch the smoker temp. on hot days, do it in cool of evening as excess heat will start to cook the fish oils. If oils get so hot they drip out onto the drip pan they burn and ruin the flavour. In winter, cover smoker with blanket.
Any more questions, glad to help just pm me.
Striper Sniper
Well-Known Member
Thanks Marula, I will give it a go, only difference is that I will use a Bradley smoker, much appreciated. SS
gallows
Member
Actually, I only posted this thread as a joke, but the joke is on us all. 2 fresh salmon for $8 is probably the best way to go if you just want some fish for smoking. With the price of gas you just can’t catch them for less. I often wonder how much per pound my catch actually costs when all expenses are taken into consideration. Good job I love fishing because my catch is probably the most expensive fish I have ever eaten.
S
scoopy
Guest
That looks good!! I will be doing that this afternoon!
juandesooka
Active Member
Gallows hit the nail on the head...
***pause for semi-related rant****
Fishing can't be about the meat -- when you account for everything, recreationally caught fish is probably the most expensive meat on the planet. It's got to be about the fun, with the prospect of putting dinner on the table being a nice bonus.
This also highlights how screwed up the economics of commercial fishing are. Basically paying commercial harvesters pennies per pound and then having to increase the catch quotas high enough to make a decent living = economic incentive to over-fish. Treating it as a cheap resource to be exploited is recipe for disaster...grand banks of newfoundland, dying forest sector, mining enviro disasters, declining productivity of monoculture agricultural land, etc.
Contrast that to a well-managed recreational fishing sector that pays $100 or more per pound overall, or $500-1000 per day for a tourist getting out there, plus additional thousands in spin-offs from travel and other spending. Seems like a no-brainer!
Wow...bit of a rant today. Sorry for the thread hijack.
***back to the topic***
Your photos and brine recipe make me tempted to head down to superstore and get the smoker going. Better than the freezer burned whole pinks from last year....as you say, that can be halibut bait!
Thanks for the dry brine recipe, I'm going to try that. I've only done wet brine, same proportions though. An August west coast touch I've experimented with, pick some blackberries and crush into the brine, makes the fish purple and a different taste.
*************************
fishingportrenfrew.ca
fishingsooke.ca
***pause for semi-related rant****
Fishing can't be about the meat -- when you account for everything, recreationally caught fish is probably the most expensive meat on the planet. It's got to be about the fun, with the prospect of putting dinner on the table being a nice bonus.
This also highlights how screwed up the economics of commercial fishing are. Basically paying commercial harvesters pennies per pound and then having to increase the catch quotas high enough to make a decent living = economic incentive to over-fish. Treating it as a cheap resource to be exploited is recipe for disaster...grand banks of newfoundland, dying forest sector, mining enviro disasters, declining productivity of monoculture agricultural land, etc.
Contrast that to a well-managed recreational fishing sector that pays $100 or more per pound overall, or $500-1000 per day for a tourist getting out there, plus additional thousands in spin-offs from travel and other spending. Seems like a no-brainer!
Wow...bit of a rant today. Sorry for the thread hijack.
***back to the topic***
Your photos and brine recipe make me tempted to head down to superstore and get the smoker going. Better than the freezer burned whole pinks from last year....as you say, that can be halibut bait!
Thanks for the dry brine recipe, I'm going to try that. I've only done wet brine, same proportions though. An August west coast touch I've experimented with, pick some blackberries and crush into the brine, makes the fish purple and a different taste.
*************************
fishingportrenfrew.ca
fishingsooke.ca
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