I just smoked up a batch of salmon, and one of the fish I smoked was the oilest salmon I've ever seen. It was a wild, pale fleshed fish around 12-14 lbs. slippery like tuna. I smoked it along with other fish in the big chief for around 9 1/2 hours on saturday, and after the fish cooled, I noticed how soft the pieces were. My daughter who is a smoked salmon eating machine wouldn't finish it. it's from all the oil in the fish, as it's fully cooked through. before i vac pac it all, is there any thing i can do to fix it? I could try to render more of the fat in the oven, but I'm afraid of over doing the fish. the oil is concentrated along the blood line under the skin.


"I know a taxidermy man back home. He gonna have a heart attack when he see what I brung him." -Quint