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I live in Bellingham, Washington and catch my share of Kings, Coho and Halis as well. I just got a smoker of my own. I love the look of what you did to smoke your salmon. Can you or rather would you be willing to share the process you go through to prep and then smoke yours. I guess I'm asking for your recipe, the temp you smoke 'em and length of time. If its a family secret I will understand. Either way thanks. Your salmon looks great, brother.
I leave them outside in my screen room where, here in Alaska, its about 45-50 at night. any colder, it lengthens the time needed to get a good curing/brine. Hope this helps.
I am about to start this recipe. I was given a filet of marbled King salmon by a buddy who just returned from fishing off the west coast of Vancouver Island in Canada, a place he and I will be fishing together next week and always come home with our limits of Kings, Cohos and halis. I'm planing to do a lot of smoking of that fish I bring home. I'll let you know how this first batch turns out. Thanks for the recipe!