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Smoked Bellys and Collars

Discussion in 'Fish' started by cmayna, Sep 20, 2019.

  1. cmayna

    cmayna Master of the Pit OTBS Member ★ Lifetime Premier ★

    Just some more Salmon that we caught which needed to be cooked and given away.....

    4 racks of Smoked Chinook Salmon collars, belly pieces (cut into chunks). Also the two bottom racks have some of our Albacore Tuna belly pieces on the right. Never done Albacore belly and heard it is very oily.
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    Salmon belly chunks
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    Salmon collars
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    Albacore tuna belly pieces. Fish we caught while fishing up in Eureka, CA. Heard the belly pieces are to kill for and all I can say is OMG!!
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    Last edited: Sep 21, 2019
  2. S-met

    S-met Meat Mopper

    I liked this,then unliked itjust so I could Like it again!
    Delicious. I don't have the patience to smoke collars. I can barely grill them. I'm usually drooling and 1/2 planning to gnaw on them fresh off the fish.
     

    Attached Files:

  3. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Man that looks Good! I have cooked Salmon, Smoked it, Cured it into Lox and unsmoked Gravlax. My kids love it Raw, Cooked or Cured, but I just can't develop a Taste for it! One bite to check the Salmon is prepared properly and I'm done...JJ
     
    indaswamp likes this.
  4. Jabiru

    Jabiru Meat Mopper

    Great feed there, Very nice colour, is that from your brine?
     
  5. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    C, Nice job on the fish, those chunks look delicious!
     
  6. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Craig they look great,I'm another that doesn't care for Salmon other then Lox. Points
    Richie
     
  7. uncle eddie

    uncle eddie Master of the Pit OTBS Member SMF Premier Member

    Looks pretty amazing to me. Like!

    I have to “fish” at Sam’s Club to catch anything like that in central Missouri haha
     
  8. cmayna

    cmayna Master of the Pit OTBS Member ★ Lifetime Premier ★

    Thanks all for kind feedback. Jabiru, yes a very simple dry brine of 4/1 (brown sugar / non iodized salt). Brined for 7 hours.

    Ritchie, hope you like Halibut -LOL.

    Wife and I are going fishing tomorrow, so we'll bring a bunch of this stuff with us.

    I am still floored as to how much oil came out of the Albacore belly pieces. I read a suggestion to put a foil pan under the pieces. Thankfully, I already have a couple pans.

    Aha, here's a pic of da pan. Just 9 little chunks? Caused that?
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    Last edited: Sep 21, 2019
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Those look awesome.
     
  10. indaswamp

    indaswamp Master of the Pit OTBS Member

    What do you do with the smoked fish? Eat as is or do you use them in other recipes?
     
  11. cmayna

    cmayna Master of the Pit OTBS Member ★ Lifetime Premier ★

    Most of the time I take the belly pieces on our fishing trips and feed everyone on the boat. Finger food for the hard core fishing guys and gals.

    Typically for the collar, after smoking, I will scrape off/out the meat and make my infamous Salmon Log which has cream cheese, etc & crackers and again serve it on the next fishing trip. Or scrape the collars and freeze the meat into 1 cup patties for future requirements.
     
    Last edited: Sep 22, 2019
  12. Craig that’s some nice swimmers there,
    dannylang