Difference between Smoked Silver and King Salmon

Discussion in 'Fish' started by cmayna, Feb 1, 2015.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    OMG!
    Suezi, I was thinking about you today with all your experimenting on smoking Salmon, etc.

    Yesterday in one of my Big Chief smokers, I did 4 racks of King Salmon nuggets and 1 rack of Silver Salmon. Since I haven't smoked too much if any Silver, I didn't want to do too much using the methods I normally use on King. Glad the heck I didn't.

    Since I was concentrating on King, I used the thermapen on the King pieces until I reached a temp of 140*, then pulled the batch.

    Here's a thread I did yesterday:
    http://www.smokingmeatforums.com/t/177109/salmon-nuggets


    Today did a test tasting between the two different species:

    King on the left in both pics:

    [​IMG]

    [​IMG]

    I first tasted the king (on left) and oh yeah! just the way we love it. Then I tasted the Silver and
    OMG! way too hard, too leathery, too dry, too buick! too yuck!

    FYI, when I thermapened my King pieces in the smoker at the 2.5 hour mark it was about 10* low. I bet that had I thermapened the Silver pieces at that point, it might have showed a temp of
    160+. Maybe not? Maybe it's just the texture of the beast.

    Possible lesson learned so far......that Silver may take less time to cook vs King or....may just be a tougher meat yet reaching 140* at the same time as King. More experiments needed in the future.


    So Suezi, next time let's do smaller runs until you create what you like. I almost did all 5 racks of Silver. Sure glad I held back.





    Sent from my iPhone using Tapatalk
     
    Last edited: Feb 1, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The silver salmon (coho) doesn't have as much fat in it so it is easier to over cook.
     
  3. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    And boy did I.   Here's a great example of what happens when one experiments with differents different meats or brines, during the same batch, but most importantly not doing a temp test to both fish.  Had I temp tested the Silver at the 2.5 hour mark, I probably would have pulled that particular tray, leaving the King in the smoker for another hour.

    Hmmmmm,  what am I doing next weekend? [​IMG]
     
    Last edited: Feb 2, 2015
  4. Interesting report Criag. I have a few silvers in the freezer along with some Chinook and Kokanee. I will have to try your experiment with the silver.

    Your fish looks delicious! I have used maple syrup for a glaze on Chinook and it has that shiny glazed look and it is sooo good!
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yes, I really feel I made the mistake by not temp testing the Silver during the 2.5 hour mark.  Being less fatty, I'm sure they were done or maybe over done. Unless it rains this weekend, I'm going to do more Silver nuggets to see how long it takes to reach 140*. 
     
  6. brayhaven

    brayhaven Fire Starter

    When do you put the glaze on?
    Greg
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I mop my pieces on just one side, moments before they go to the smoker.
     

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