Smokin-It User Forum!
Recipes => Fish => Topic started by: shrews824 on January 14, 2018, 10:00:53 AM
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Tried smoking salmon for the first time on my #2.
I had tried salmon a few years ago on my Masterbuilt and it didn't work out too well.
Well, this time it turned out great.
Used the trusty brown sugar/kosher salt "brine". 4:1 ratio.
Brined for 6.5 hours. Let it form the pellicle for 2 hrs 45 minutes.
Smoked at 170 with a single cherry wood chunk for 1 hr 50 minutes until internal temp hit 140 degrees.
Very flaky and moist with a great subtle smoke flavor. Man, I can't wait to do this again. We tore it up.
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Looks mighty good! I love smoking salmon but feel that I should venture out and try some other fish.
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Looks mighty good! I love smoking salmon but feel that I should venture out and try some other fish.
Thanks so much. Yeah, I'm going to try my hand at some different types of fish myself. Not sure exactly what I want to try yet however.
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They sell frozen Chilean Sea Bass filet portions in bags at Costco (sustainable). It's my new favorite smoked fish. Total juicy buttery fat-bomb. So far I've been using the same process as I do for salmon, brown sugar/salt brine 4-6 hours. Dry for a few hours. Smoke to 135-140.
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I'm not a salmon guy, Shrews, but that looks really good!
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That looks great! The salmon I Smoked was amazing. I’ve been wanting to smoke more but just haven’t had the schedule work out recently. Hopefully soon though.
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They sell frozen Chilean Sea Bass filet portions in bags at Costco (sustainable). It's my new favorite smoked fish. Total juicy buttery fat-bomb. So far I've been using the same process as I do for salmon, brown sugar/salt brine 4-6 hours. Dry for a few hours. Smoke to 135-140.
That sounds awesome. So, you let it set to form a pellicle as well?
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I'm not a salmon guy, Shrews, but that looks really good!
Appreciate it. I do really like salmon and am glad this turned out well. I'm ready to try it again!!!
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That looks great! The salmon I Smoked was amazing. I’ve been wanting to smoke more but just haven’t had the schedule work out recently. Hopefully soon though.
Thank you and same here. I'm definitely keeping my eye out for more salmon pieces at the store that's for sure.
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That sounds awesome. So, you let it set to form a pellicle as well?
Yes. I let it dry to form a pellicle. A couple hours at room temp, or several hours or even overnight in the refrigerator. I've also seen a lot of recipes that use a soy sauce based marinade for 30 minutes or so, instead of the salt/sugar brine. They often include a finishing sauce with asian flavors. Going to try that one of these days. Also at the top of my list is smoked Black Cod (Sablefish). It's pricey, but you can buy it at Costco.com.
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I smoked some halibut once, and it was out of this world.
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That sounds awesome. So, you let it set to form a pellicle as well?
Yes. I let it dry to form a pellicle. A couple hours at room temp, or several hours or even overnight in the refrigerator. I've also seen a lot of recipes that use a soy sauce based marinade for 30 minutes or so, instead of the salt/sugar brine. They often include a finishing sauce with asian flavors. Going to try that one of these days. Also at the top of my list is smoked Black Cod (Sablefish). It's pricey, but you can buy it at Costco.com.
Cool. I'll have to try that sometime. Sound delicious.
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I smoked some halibut once, and it was out of this world.
Ooh!!! Halibut sounds nice!!!
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I smoked some halibut once, and it was out of this world.
Ooh!!! Halibut sounds nice!!!
Just remember halibut is quite low in fat, so you are not going to get the same succulence after smoking that you will with salmon, black cod, chilean sea bass, etc. It's a totally different experience that some might appreciate, and some might not.
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I smoked some halibut once, and it was out of this world.
Ooh!!! Halibut sounds nice!!!
Just remember halibut is quite low in fat, so you are not going to get the same succulence after smoking that you will with salmon, black cod, chilean sea bass, etc. It's a totally different experience that some might appreciate, and some might not.
Thanks for the tip. I'll give it a go and see how it turns out. It'll be fun to try regardless. Appreciate it.