It was my father-in-laws birthday last weekend and he purchased a ton of smoked salmon from the Olympia Seafood Company for appetizers (apparently mines not good enough for him ). This stuff was the most unbelievable fish I've ever tasted in my life. Extremely moist and flavorful. I noticed that the best smoked salmon I've had never has skin on it. Can you smoke it like that or do they take the skin off after its been smoked for aesthetic purposes? I'm dying to learn how to make a product like this but I can never find the fine line between overcooking my fish and undercooking it (mushy inside). Also, I think my brine needs some fine tuning. I use a dry mix of brown sugar, rock salt, garlic / onion powder and dill. I know that this topic comes up every week or so but give me some brines or suggestions that I can EASILY put to use. Some of these brine/smoking recipes take like 3 weeks to finish one fish...... Oh yeah, if anyone knows the brine recipe used by either Olympia Seafood Company or Johnny's Dock spill the beans....
Thanks fellas....
Cuttie