Far East Koho salmon (kizhuch) Balyk

[ahakohda]

Some time ago I got delivery of wild pacific koho salmonfrom Alaska. After month in freezer, one fish was prepared by following an old recipe from far east siberian lands.

Fish is cut the way you can see on pictures. Basically separating back and belly.
Back is cured in strong salty brine with spices like coriander, all spice, bay leafs.
Next is hanging in curing chamber for about 3-5 days. Followed by cold smoking with alder chips. 2-4smoking sessions with 24 hours resting between sessions.

Bellies were salted for upcoming holiday salads.

Final product should look like this internet picture

 

[JLeonard]

So when and where should I be when its time to eat?
Looks like its gonna be mighty tasty.

Jim

 

[ahakohda]

The tasting is some 6-8 weeks from now.
I am not sharing

 

[cmayna]

Nothing wrong with that. Yum!

 

[SmokinAl]

Looks real good!
Al

 

[tbern]

Looks very good!! Watching how they turn out for you!

 

[bauchjw]

Looks beautiful! Has to be super tasty!

 

[ahakohda]

Here is two weeks update. Too bad I forgot to record its weight in the beginning.
So far it went through two cold smoke sessions.
It is very nice to touch at the tail but thickest front part needs a bit more time in the chamber.

 

[tbern]

looks very nice!

 

[ahakohda]

Well today, with friends at home, I heard words “so are we gonna eat it?”
Lesson learned. Don’t be a show off.
Here are leftovers