Cold Smoked Coho Salmon

[atomicsmoke]

Done smoking

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• atomicsmoke
• Apr 3, 2017

 

[daveomak]

Looks good....    I'd eat it... 

 

[tropics]

So when are we going to see some thin slices LOL Points

Richie

 

[atomicsmoke]

Slicing time...

But first skinning

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• atomicsmoke
• Apr 3, 2017

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• atomicsmoke
• Apr 3, 2017

And sliced....

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• atomicsmoke
• Apr 3, 2017

Had some before supper. Feels like butter, tons of fat. Can't stop eating it.

 

[atomicsmoke]

Hot smoked the tails and belly yesterday , along with some trout file.

With blue cheese dip

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• atomicsmoke
• Apr 3, 2017

 

[cmayna]

Looks fantastic!!  Good job  - point!

 

[atomicsmoke]

Thank you. Can't wait to get home tonight and have some more.

Pulling sockeye out of the freezer tonight. For another round.

 

[gr0uch0]

That salmon with the blue cheese dip?  Amazing combo--nice work, atomic.  I've done similar with salmon skin side down on foil, the skin sticks to the foil, and the meat literally slides off.  Some smoke is choked off by the foil, it sure makes it easier for me.  I'll have to try your method soon.  Well done, sir.

 

[atomicsmoke]

Thank you Groucho. The coho tail/belly pieces and the trout were hot smoked in a big chief smoker.

The meat just comes off the skin after cooking.

The blue cheese dip was made with (home made) mayo. While that tasty, the yoghurt based blue cheese dip pairs better with coooked fish (imo at least).

 

[tropics]

I am so glad I have 2 packs frozen for Easter Points 

Richie

 

[atomicsmoke]

Time for another round

I trimmed the thin parts and now is in the fridge covered in salt

 

[dirtsailor2003]

Time for another round

View attachment 341388

I trimmed the thin parts and now is in the fridge covered in salt

I have to ask...

are they fresh and never been frozen? What river they out of? Farm raised maybe? fresh water and not salt?

 

[atomicsmoke]

Ha..ha..this is my "add more water" now, isn't it?

Fresh this time....3.2kg after trimming.

 

[atomicsmoke]

Nice and dry and ready for smoke.

 

[daveomak]

Pellicle looks perfect... Should make for some great tasting fish...

 

[atomicsmoke]

I had some sockeye trim in the freezer too. But even with that it wasn't enough for a happy full Big Chief. So i got about 8lbs of trout. Here it is dry curing with the bellies and the tails.

 

[atomicsmoke]

Pellicle looks perfect... Should make for some great tasting fish...

Before joining SMF i would have only made sure it was dry enough. Didn't know about the pellicle.

 

[atomicsmoke]

The trout and coho/sockeye tails/bellies ready to go under the fan.

 

[daveomak]

I think the pellicle acts as a natural casing... keeping moisture and fat inside while allowing for smoke penetration... I've smoked fish both ways UNTIL I learned about a pellicle.. same with pork and beef.. Now I make sure all meat has a pellicle.. makes a big difference in the finished product... IMO...
The trout looks awesome...

 

[atomicsmoke]

I usually make a faux salmon tartare with the end pieces (left after slicing). With the fall upon us i thought i'd try something new: spaghetti squash topped with cold smoked coho. After baking the squash and "raking" the spaghetti, i tossed in a few knobs of butter, salmon on top, a few drops of olive oil, backyard chive and voila - a delicious meal. The squash sweetness blends perfectly with the salty salmon. The textures too complement each other.