Cold smoked coho and sockeye salmon

[atomicsmoke]

Ended up with 15lbs+ after trimming tails and bellies. Will hot smoke the trim.

Only 2 pieces are sockeye (darker on the right hand side).

Dry curing until tomorrow.

 

[SonnyE]

Oh Boy!
Ohboy, ohboy, ohboy!
Looks wonderful to me!

 

[myownidaho]

Ironically, landlocked Idaho has more sockeye available and affordable than what I could get in the SF Bay Area. It’s pretty much the only salmon I cook these days.

 

[atomicsmoke]

Ironically, landlocked Idaho has more sockeye available and affordable than what I could get in the SF Bay Area. It’s pretty much the only salmon I cook these days.

Me too....in the last few years. Not sure about prices on the coast but when i hit a sale i get sockeye for less than farmed Atlantic. Farm atlantic salmon went up in price in the last few years. Sockeye not so much.

 

[myownidaho]

On sale I can get sockeye for $9 a pound. In the fall, I can often get whole sockeye for $4 a pound. I just like the leaner meat. It’s all previously frozen but it was frozen before it ever makes landfall.

 

[SonnyE]

I always fish at the shoals of Sam's Club, or the bonny banks of Costco.
Never fails to get my limit.

I could catch more if my wallet was fatter... :rolleyes:

 

[crazymoon]

AS, I'm in !

 

[tropics]

Pulled up a seat next to CM
Richie

 

[SmokinAl]

That's going to make some fantastic Lox!
Al

 

[cmayna]

Looks great. Any details of your brine? How long are you brining? Looks like you will be using some big plastic pails for all that fish :)

 

[gmc2003]

I've got dibs on the recliner.

Chris

 

[SonnyE]

I've got dibs on the recliner.

Chris

You'll have to Chris, I'm stretched out on the couch... :)

 

[atomicsmoke]

Dry cured for about 20h. Then soak. Dry overnight. Smoked with alder.

I love coho...is like butter. The fat is oozing as the fish dries.

I am also experimenting on 2 trout fillets...with beet root.
Colour is very nice....cold smoking it.

 

[SonnyE]

Looks beautiful atomicsmoke!
Could you elaborate on Soak after dry curing?
If you dry cured, was the soak to take the cure off? I've rinsed after dry curing, but never soaked.
I'm making myself a pellicle fan out of a computer fan I've had for a long time.

Is the Beet Root for color with the trout?

 

[atomicsmoke]

SonnyE

I soak so i can control the salt content. I taste a slice at 1h intervals until i am happy.

I understand the beet does not taste much in the fish. Havent tried it yet.

 

[myownidaho]

That’s some purty fish.

 

[SonnyE]

SonnyE

I soak so i can control the salt content. I taste a slice at 1h intervals until i am happy.

I understand the beet does not taste much in the fish. Havent tried it yet.

OK, Thanks. I often get mine too salty for my taste.
I'm also suppose to be on a low sodium diet, 2000 mgs a day. So I often reduce the salt in my recipes.
I'll try your method, it sounds good to me.

If you are on a reduced Sodium diet as well, don't ever get a Turkey Sandwich at a Denny's Restaurant. I could not believe it could have as much salt in it as it did. After trying to order something healthy we read the nutritional info on their food. :eek:
(You probably never heard of a Denny's...)

 

[atomicsmoke]

Not on a sodium restriction.....just dont like salty food.

We do have denny's in Canada but never ate there. But I ate at Denny's during my travels in US.

 

[SonnyE]

Not on a sodium restriction.....just dont like salty food.

We do have denny's in Canada but never ate there. But I ate at Denny's during my travels in US.

Well now, I didn't know Denny's was in Canada before.

After my heart attack, the Surgeon was outlining my new lifestyle. When he got to the salt part I asked about Pepper.
He said Pepper was OK. I told him good, I always add Pepper, but very rarely add any salt.
He wanted me to be a Vegan. :confused:
You can't take a carnivore to lettuce in a day.

Except for this salt and curing business... but working on finding what I like.
I was just trying to be good at that Denny's, but discovered I got more than my daily allowance in one sandwich. :(
I don't worry about it much anymore. It's in my mind, so I'm aware. And I'm sure not a Vegan. :rolleyes:;)

So... what's your preferred dry cure? :)
I think I'll pull some Flounder for a smoke. It came out good last time.

 

[atomicsmoke]

Sorry to hear about the heart trouble. Seems you got a handle on it, though.

For cold smoked fish i only use salt and black pepper (dry cure).

For cooked/smoked fish i add garlic powder.