smoked salmon

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Gone but not forgotten. RIP
Original poster
OTBS Member
Jul 3, 2005
forks washington
hello everyone

today i did 7 coho salmon and 1 pink salmon so i had a full smoker i smoked the salmon using alder and at a temp of 120 the first batch was done in about 6 hours this is the first time that i did salmon in the new fridge smoker so it was a good run and i know what i can put in the smoker now i still have 9 more salmon that i will smoke tomorrow i will try dutches maple glazed salmon and will post when i get done



first batch done
Great pic's Huey!! How is that fridge smoker working out for you? If you haven't tried by Maple Glaze before, you're going to love it.
dutch the fridge smoker is working great i am really starting to like it i have not tried the maple glaze before it sure sounds good


coho are great tasting smoked i like them better then chinook they are both good eating fish i just prefer coho
Hey Debi, there is a better definition of Lox, out there, but I can't find it tonite, this might help some? Terry
In cold-smoking, the fish is slowly smoked, often for 24 hours or more, at a temperature from 60 to 110 degrees F. Commercial smokers use a system of liquid-filled cooling tubes, a sort of reverse radiator, to remove excess heat inside the smoking chamber. In this temperature range, the fish is not cooked, just dried a little further and infused with smoke flavor, so it remains especially moist and tender.

The best known cold-smoked fish is the type of smoked salmon variously known as "lox" or "Nova." Lightly cured, tender, and moist, it can be sliced thin without breaking apart. (The name Nova, by the way, dates from an earlier time when much of the salmon in New York came from Nova Scotia; today, the fish is likely to be either Pacific Chinook or coho salmon or Atlantic salmon raised on farms.) Sturgeon also takes beautifully to the cold-smoke treatment.

Hot-smoked fish actually cooks during the smoking process, in which the smoke gradually reaches a temperature of up to 180 degrees F. Smoking time is generally less than for cold-smoking. The result is firmer and flakier than cold-smoked fish, yet moister than grilled or "barbecued" fish. Temperature control is just as critical in hot-smoking; if the heat gets too high, the fish will lose all its moisture before the smoking is complete. This is the kind of smoked fish produced by most home-sized smokers.

i dont use a spiced up brine i just use rock salt i dont like my fish tasting sweet i did try dutches maple glaze havent tried it yet it is still in the smoker will let you know when its done

deb big arm beat me to it
Thanks Arm. I got a few recipes to try but I'm not sure what's the best one. Gotta make lox for the boys at work for bagel Mondays. They love lox and they're so expensive!
Dam, now THAT is fresh salmon. I always laugh at the stuff I see in the stores that state "fresh" salmon for sale. I have fished Oregon's Columbia River twice and Salmon is still my favorite west coast fish
Now is there a difference between lox and grav lox?

I have done a salt cured salmon I though was lox... maybe It was grav lox... Not sure. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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