Skinless salmon question

Discussion in 'Fish' started by atomicsmoke, Jun 13, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I was going to pick up some nice Atlantic salmon fillets. Over 2ft long. Also very thick (obviosuly). The problem is they are skinless. I am concerned with the meat holding together after cooking. I will cut them in smaller portions but I don't want them too small. What do you think?
     
  2. bryce

    bryce Smoking Fanatic

    Hi Atomic,

    I smoke salmon regularly without skin (and personally prefer it this way) and don't have much of an issue with them falling apart. If you form a good pellicle it gives them some structural strength. I like them cut up into small parts as well - not big steaks.

    Bryce
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    That's the thing. I don't want them small. Separate the belly and tail and leave the fillet large enough to fill a serving board. Would that be too lobg/wide to hold together?
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Like Bryce, I prefer no Skin on my Salmon fillets. I leave the skin on small trout but not on big pieces of Salmon.

    I'm smoking mine pretty hard though, not what you would serve for a Dinner----More for snacking.

    Here's my Smoked Salmon Step by Step:

    Smoked Salmon  

    Bear
     
  5. bryce

    bryce Smoking Fanatic

    That's exactly how i like it as well. More like a snacking food.
     
  6. bryce

    bryce Smoking Fanatic

    Over never tried large size pieces. I would think, in this case, leaving the skin on would aid in keeping the fillet together.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    No one asked the question so I will even though I am late. Is this a hot smoke and serve? Or a smoke and eat later deal? Do you have Q-mats or Frog-mats? Need more info. Skinless salmon can be smoked but the prep is different than skin on, and that applies for both types of smokes I mentioned.
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Dirt,

    It will be hot smoked, cooled (some freezed), served next day or week after. No qmatz.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    With those targets, I'd leave the skin on or change my target since the skin is already off. When you smoke them harder, like I do, you don't need the skin to hold it together, because it dries out slightly & tightens up, making it able to be picked up with your fingers. I would also look into getting the Qmatz that Case mentioned.

    Bear
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I guess I will just buy the regular salmon fillets that come with skin on. The fillets mentioned in my OP are fatty and I expect them to break easily even after a longer smoke (dryer).
    Thank you all for chiming in.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yes, I've hot smoked skinless filets with a so so result.   Found them a little too dry for my filet likings.    But I do a lot of Salmon nuggets which is created skinless but its the only way to go.  Can you imagine Salmon Jerky with skin still on?  Yes, some do it that way, but just not my preference.

    Is the Atlantic Salmon farm raised?  If so, I find farm raised much fattier than wild caught, so if you skin it, large filet pieces might be easier to fall apart.
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    As much as I liked the quality of those skinless fillets I decided to get some with skin. Little over 10lb. Very fatty filets- love those healthy oil drops you see when you eat them.


    They are in the big chief now...with alder.

    P.s. you can tell from the picture but ...for the record: this is farmed Atlantic salmon.
     
    Last edited: Jun 27, 2015
  14. I love the skin the most on all fish! More than the fish even! (And I love the fish).

    Guess I am a bear, as they apparently eat the skin and throw the salmon away.

    Although, "OUR BEAR" (the sweet person who is the master of all things grilled, smoked, cooked, fished, backyarded and all - amazing!!!) prefers without skin, and so maybe the urban myth about bears is not true! Smiles.

    In any event, how fun!

    Cheers to all! - Leah
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Right---This Bear used to like the Skin from nearly all fish better than the flesh itself, except for a few, like Catfish (Rubber wetsuit).

    However since the serious pollution in nearly all states, and the warnings given that the bad stuff is stored in the fat under the skin, we only eat the skin from small fish nowadays.

    Skin is still my favorite part of the Fish, but not the big old thick & fatty Spawning Salmon Skins---They're pretty bad. And since I'm not going to eat the heavy Skin from Old Spawning Salmon, I remove it so my Smoke can get to the Flesh more easily. If I was going to Smoke it Moist & Tender for Dinner, instead of for snacking, I'd leave the skin on to hold everything together.

    Bear
     
    Last edited: Jun 27, 2015
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Hate to disappoint Leah but the way this salmon is smoked the skin feels rubbery. I just use it as a "vehicle" and to hold meat in place. I love fish skin when crunchy. Just had some turbot yesterday: skin and all.
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Done

     
  18. That looks so amazing!! And Bear, that makes sense! Here's to delicious fish and skin when it is beautiful too! Cheers to all! - Leah
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Atomic---I don't think you should eat that !![​IMG]

    Just yell if you want me to get rid of it for you!!

    Actually:

    Looks Great From My House!![​IMG]-----------[​IMG]

    Bear
     
  20. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I like it too.   Makes me consider smoking some Salmon tomorrow. 
     

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