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Some coho and sockeye salmon

Discussion in 'Fish' started by atomicsmoke, Nov 1, 2018.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I found time to take care of a 12lbs coho fillet batch and two sockeye fillets (1lb each).

    I cut the bellies and tails of the coho.

    Dry brining.

    I use less salt for bellies/tails and sockeye. They will also spend a lot less time curing. I plan a short cold smoke then sous vide for those.

    The thick part of the coho goes for classic longer cold smoke (also longer cure).

    20181101_214245-1.jpg
     
    tropics likes this.
  2. Scott Eisenbraun

    Scott Eisenbraun Meat Mopper SMF Premier Member

    Nice bunch of salmon. Waiting to see the finished product.
     
  3. gmc2003

    gmc2003 Master of the Pit

    Those fish look really good Atomic.

    Chris
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I wanted to SV some salmon since my last hot smoked salmon run, when i took a piece out early, on purpose, undercooked by standards but loved the texture.
     
  5. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking salmon!
    I'd be making a bunch of lox with it!
    Al
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    That's the plan except for the two sockeye pieces and tails/bellies
     
  7. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Looks good to me.just finished my bagel an Lox
    Richie
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    20181104_110918-1.jpg Little update
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Pulled one sockeye out of the smoker...skinned it.
    20181104_144014-1.jpg

    Half of the file vacpacked for the SV
    20181104_144355.jpg
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I cooked SV between 120-125. Did the little number with the skin strips. Pairs nicely with the sweetness of the salmon.

    As for the texture of the SV salmon....unbeleivable. This should be the only way to serve salmon warm. Outstanding. Loved it.
    20181104_165239.jpg
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    20181104_165248.jpg
     
    pinhead43 likes this.
  12. Scott Eisenbraun

    Scott Eisenbraun Meat Mopper SMF Premier Member

    Very cool idea. Fried the skin strips?
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yes. The salty crunchiness of the skin strips pairs perfectly with the tender sweet salmon. Also it's an easy alternative to searing after SV. Some people like crust on their salmon. I like a curnchy exterior on white fish but i want buttery throughout when it comes to salmon. More like a sashimi half cooked.
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Please keep in mind 120F is below the IT recommended for cooking meats and fish. If you do not eat raw fish due to health concerns please go for 145F.
     
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    20181108_202043.jpg Aquatic butter
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Addicted to SV salmon (smoked first)

    Here with SV cauliflower steak
    20181109_192939-1.jpg
    20181109_193310.jpg
     
    Scott Eisenbraun likes this.
  17. Scott Eisenbraun

    Scott Eisenbraun Meat Mopper SMF Premier Member

    Wow, looks like high end restaurant plating. What temp did you SV the salmon?
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    118f this time. Just perfect (for me). Like i said: this is not an USDA sanctioned method.
     
  19. Scott Eisenbraun

    Scott Eisenbraun Meat Mopper SMF Premier Member

    I've eaten salmon sushi before and loved it. No reason this wouldn't be even better with the smoke flavor.
     
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    It's awesome ofcourse ...but we need to make sure everyone understands the risks.