Lox first time

Discussion in 'Fish' started by tropics, Dec 20, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Followed bbally's step by step almost to the letter 

    http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide

    So a big Thank You for the post.

    I left the skin on,will not do that again picked scales for a few minutes.

    Wrapped and cured 2 days pic of right before the desalting


    Soaked for about 45 min. tasted a small piece nice not salty


    Dried for close to 20 hours in the fridge added more Dill 


    Smoked yesterday with Alder and some Cob Pellets AMNPS lit


    Smoked for about 4 hrs. temp in the smoker was 35* when I opened it used my torch to warm it up inside 47* 


    Covered and rested over night Bagels with Cream Cheese and Capers



    Definitely better then store bought


    Cut in half these are big Bagels


    one more


    Thanks for looking

    Richie
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Richie, morning...... Looks very good... Thumbs Up

    I like leaving the skin on when making lox or smoked salmon... Most of the fat is between the meat and the skin... I find it gives a product that is really moist and heart healthy.... the Omega's are in the fat...

    You can always try and scale the fish first....
     
    Last edited: Dec 20, 2015
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I agree with Dave. An easy way to scale the salmon is to use a hose with a spray nozzle. Lay the fillet flesh side down and hold from the tail end. Wash from the tail end towards the head end. The scales will fly off. The other method is to scrap them off with the back side of a knife. Same thing work from tail to head. Rinse the fish afterwards.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Richie!![​IMG]

    Nice Job!![​IMG]-----------------------[​IMG]

    bbally's a good guy to follow!!

    Bear
     
    Last edited: Dec 20, 2015
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice job Richie, looks awesome ! Thumbs Up
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I may try that but they were fillets 

    Richie
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Being a deckhand for a few charter boats I have skinned and scaled enough,and sitting here thinking I should kick myself square in the backside.I should have pinned it to a board in the laundry sink.There is going to be more for sure.Thanks

    Richie
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I am sure it won't be the last time.

    Looks yummy.
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear Thanks all the post I have seen I really liked this Thank for the point I appreciate it

    Richie
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin Thanks for the nice comment and the point I appreciate it

    Richie
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is for sure My kids are coming for the holiday this will go with bagels and I will make some cheese spread. Thanks

    Richie
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking Lox, Richie. I love that stuff.

    Point

    Disco
     
  13. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Very nice looking lox indeed.    I agree about leaving the skin on.  After we bring our fish home, it goes to a rubber mat in the back yard where we spray the scales off using a garden hose and a high pressure nozzle.  Very simple.  Even if I get a couple filet's from another fisherman who was lazy in not removing the scales, I will hold the filet with one hand, skin up and the garden hose with the other hand.  Of course, you spray from the tail towards the head.  The scales go flying off.
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco Thanks it is so easy to make I am glad I found SMF Thanks for the point I appreciate it

    Richie
     
  15. ctonello

    ctonello Smoke Blower

    Looks awesome! This is definitely on my to do list. What kind of salmon did you use?
     
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That was wild caught Sockeye Thanks it is very easy and you will never want that prepackaged again

    Richie
     
  17. ctonello

    ctonello Smoke Blower

    I haven't had any luck with cold smoking everything I've made has tasted like ash tray. Hopefully this will be the project that works lol.
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    What kind of smoker do you have? 

    I use the AMNPS in my mailbox


    TBS


    Richie
     
  19. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Richie, that is some fine looking lox !!!!! It will make some tasty breakfasts ! [​IMG]
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Craig You are so lucky to be able to get your own,no Salmon fishing by me.I may just go to the fish market and see if they have whole fish.Thanks for heads up

    Richie
     

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