Smoking fish - An old dog can still learn new tricks

[wade]

If you are using farmed salmon then you are fine but for wild caught salmon I would certainly freeze. If you would feel safer then you can also freeze the farmed salmon too. Freezing and thawing will result in an approximate 5% loss in water - but this is not a bad thing as one of the main things we are trying to do during the curing/smoking process is remove water.

Freezing does alter the texture of the fish slightly, though not so much that you would probably notice when eating it by itself. I do not freeze the salmon I make using farmed salmon and sell commercially. Whichever way you decide to do it you should end up with some decent tasting smoked salmon. 

 

Don't forget to post some photos.

 

[jakester]

What wood do you use?

 

[wade]

Usually hickory as it gives a sweet smoky flavour - but recently I have used some Pecan - which is very similar in flavour.

Formans only use German Oak.

 

[jakester]

No problems with salmon having too strong of a flavor?I know alder wood is often recommended for fish but i think alder is way to light. 

 

[wade]

It really depends on how you like the salmon. I like to be able to taste the smoke but not so that it is overpowering. Some prefer a more subtle smoke flavour. Oak is also very commonly used for smoking salmon

The more subtle white fish would be better smoked using a milder smoke like Alder or fruit wood though.