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Face off: sockeye salmon vs farmed trout

post #1 of 23
Thread Starter 
Not really a face off...I like them both...just wanted the smoker full.

With salt and some spices (sockeye on the right hand side).
post #2 of 23

I been itching to get some more salmon into my smoker.  I'm jealous, good luck on your smoke!

post #3 of 23

Good looking fish Atomic.....  My favorite fish are Sockeye, White King Salmon, Black Sea Bass and Walleye....  Sockeye being #1...  an awesome flavored fish....   the other 3 are tied for #2.....   Enjoy your upcoming tasting fest....  

post #4 of 23
Thread Starter 
Mine too Dave. It's a treat for us Easterners.
post #5 of 23
Being in the Northwest, even though we're landlocked, I can occcasionally get sockeye filets for $8 a pound. I usually smoke around 20# every winter. I need it to warm up so I can get started on this year's supply!
post #6 of 23

Man I envy you guys!

 

I get my salmon at Sam's!

 

Once in a while they will have wild caught steelhead, but it's mostly farmed salmon.

 

Al

post #7 of 23
Thread Starter 
A full smoker is...
post #8 of 23

......a lot of work   er...a happy smoker  :yahoo:

post #9 of 23
Should be some tasty eating!
post #10 of 23
Looking good!
post #11 of 23

:yahoo: I LOVE Salmon, Trout, just about anything that swims or lives in water! 

post #12 of 23
Looks good!
post #13 of 23
Thread Starter 
14f outside. My big chief is struggling. Had to pull a cardboard box over it.
post #14 of 23

When I moved to Eastern Washington, that's when I modded my smoker with a 1500 watt table top element...   I smoked a lot of fish when it was below 20 deg. F....

post #15 of 23

The salmon looks great Atomic.

 

The Chief smoker, what a great little smoker tool - legendary.

post #16 of 23
Thread Starter 
Ready for vaccuming



Edited by atomicsmoke - 1/8/17 at 9:23am
post #17 of 23
That looks great! I should have followed your advice and made more.
post #18 of 23
Great looking salmon! Based on the weather, I'm hoping I can get some in the smoker sometime next week.
post #19 of 23
Thread Starter 
I find sockeye has a lox-like texture even when hot smoked. Unlike trout and Atlantic salmon which flake.
post #20 of 23
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

That looks great! I should have followed your advice and made more.
Is just that there is a lot of work to brine, wash, dry, setup, cleanup. Might as well go big to bring down the labour unit "cost" (might be the engineer in me saying this).
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