I stock up with sockeye around this time, every year (when sold fresh). Look at that colour...
Separate belly and tails (for short brine, quick cold smoke then SV)
The thick part of the fillet for smoked lox (when it's cold enough outside).
Back in a few months.
Separate belly and tails (for short brine, quick cold smoke then SV)
The thick part of the fillet for smoked lox (when it's cold enough outside).
Back in a few months.