or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Skinless salmon question
New Posts  All Forums:Forum Nav:

Skinless salmon question - Page 2

post #21 of 25

AS, Those fillets looks excellent ! :points:

post #22 of 25

Looks great nice job

 

A full smoker is a happy smoker

 

DS
 

post #23 of 25
Thread Starter 
I haven't been using sugar in the fish dry brines for a while now. The faint sweet taste of the fish never agreed with me. Obviously I don't use maple or any other sweet glaze on them.

The fish doesn't taste too salty.
post #24 of 25

Nice job Atomic. Isn't smoked salmon wonderful? Seriously, when prepared right, it can rival any meat out there in my opinion.

 

Hope you enjoyed it - looks great!

Bryce

post #25 of 25
Thread Starter 
Absolutely, great taste. Also very convenient...just pull a fillet or two out of the freezer 1-2 days ahead , unwrap and serveserve

Trout and salmon

Edited by atomicsmoke - 7/6/15 at 9:39am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Skinless salmon question