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#934109 - 07/13/15 06:24 PM Smoked salmon issue
landcruiserwilly Offline
Spawner

Registered: 10/20/04
Posts: 934
Loc: Bothell
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.


thanks!

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

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#934110 - 07/13/15 06:30 PM Re: Smoked salmon issue [Re: landcruiserwilly]
gregsalmon Offline
Spawner

Registered: 07/11/08
Posts: 534
Loc: alaska and washington
Its a white king! They are the best!

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#934111 - 07/13/15 06:30 PM Re: Smoked salmon issue [Re: landcruiserwilly]
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 12563
Fix it?

SERIALLY?

Sounds like a premium product to me.
_________________________
"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!

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#934114 - 07/13/15 06:36 PM Re: Smoked salmon issue [Re: landcruiserwilly]
FishDoctor Offline
Spawner

Registered: 12/05/02
Posts: 527
Bring it over Willy, I will take care of it for you smile Maybe we can use a bit to grease the bearing on the trailer?
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FishDoctor

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#934116 - 07/13/15 07:12 PM Re: Smoked salmon issue [Re: landcruiserwilly]
landcruiserwilly Offline
Spawner

Registered: 10/20/04
Posts: 934
Loc: Bothell
smoooshy. feels like it's under done. don't get me wrong, the flavor is great. just a little too squishy for my taste....

not a white king, though. This is the only pic. 3 kings all from swiftsure. the one on the left is the one in question, middle white king, and the reddest hatchery king i think i've seen.



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

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#934121 - 07/13/15 07:42 PM Re: Smoked salmon issue [Re: landcruiserwilly]
fish4brains Offline
Dah Rivah Stinkah Pink Mastah

Registered: 08/23/06
Posts: 6419
Loc: zipper
If I pm you my address will you send it to me?
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...
Propping up an obsolete fishing industry at the expense of sound fisheries management is irresponsible. -Sg





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#934123 - 07/13/15 08:20 PM Re: Smoked salmon issue [Re: landcruiserwilly]
larryb Offline
The Rainman

Registered: 03/05/01
Posts: 2347
Loc: elma washington
try baking it till firm
_________________________
don't push the river it flows by itself
Don't argue with an idiot; people watching may not be able to tell the difference.
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#934124 - 07/13/15 08:30 PM Re: Smoked salmon issue [Re: landcruiserwilly]
Evo Offline
Lord of the Chums

Registered: 03/29/14
Posts: 5709
marks on the scales?

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#934125 - 07/13/15 08:44 PM Re: Smoked salmon issue [Re: landcruiserwilly]
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 12563
Originally Posted By: landcruiserwilly
smoooshy. feels like it's under done. don't get me wrong, the flavor is great. just a little too squishy for my taste....

not a white king, though. This is the only pic. 3 kings all from swiftsure. the one on the left is the one in question, middle white king, and the reddest hatchery king i think i've seen.



willy


Apricot flesh is CLEARLY the oiliest... just look at all those THICK white lines of fat between the muscle layers!

White king is middle of the road

Bright red king looks lean as a coho... NO FAT!

What's funny is that the majority of PNW anglers equate "cut red" with "cut good". Even upriver boots "cut red"... but without fat, MEH!

I'd take that cut on the left ANY day.

....

BTW the fat NEVER lives near the midline. That is ALWAYS the leanest part of a salmon fillet. (See how the white lines fade to almost nothing near the spine and get thicker the further from the midline?) Fat piles up as you move toward the belly or the back. The best bites will come out of the top inch and the bottom 2 inches.
_________________________
"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!

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#934127 - 07/13/15 09:04 PM Re: Smoked salmon issue [Re: landcruiserwilly]
landcruiserwilly Offline
Spawner

Registered: 10/20/04
Posts: 934
Loc: Bothell
I think that maybe it's just under done,as the fat is dripping from the midline-thickest portion of the piece. similar sized pieces with little fat like the red king were firm, like I like it. I put the pieces of mr fatty back in the oven @200F for a bit and see what happens.


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

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#934141 - 07/14/15 08:00 AM Re: Smoked salmon issue [Re: landcruiserwilly]
Swifty27 Offline
Returning Adult

Registered: 08/21/13
Posts: 389
Loc: Tri-Cities, WA
Dang, probably too late. If it's going in the oven, line a baking sheet with foil. Put a cookie rack on the baking sheet. Fish goes on the cookie rack. Drizzle on some honey and bake at 300.

Keep it on the racks to cool as it will try to sweat oil.

That's how I do springer anyway. My $0.02 for next time.

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#934144 - 07/14/15 08:31 AM Re: Smoked salmon issue [Re: landcruiserwilly]
blackmouth Offline
River Nutrients

Registered: 11/05/04
Posts: 2703
Loc: right place/wrong time
When I smoke Salmon pieces that are quite thick or quite oily I remove the skin after the fish is partly smoked/cooked, it should peel off easily, and that allows the fat with a place to escape from.

You can also simply cook it some more as some have suggested.
_________________________
"The best argument against democracy is a five-minute conversation with the average voter."
Winston Churchill

"So it goes." Kurt Vonnegut jr.

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#934167 - 07/14/15 12:23 PM Re: Smoked salmon issue [Re: landcruiserwilly]
landcruiserwilly Offline
Spawner

Registered: 10/20/04
Posts: 934
Loc: Bothell
that's what i did. i put it in the convection at 200F for 2x 30 minute stints. I removed the thinner pieces after 30, and put the rest back for another 30. it firmed up pretty well. should be good to go.

thanks for the suggestions and offers to find a home for the salmon.



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

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#934207 - 07/14/15 07:29 PM Re: Smoked salmon issue [Re: landcruiserwilly]
scout2 Offline
Alevin

Registered: 02/24/06
Posts: 17
Do you air dry your fish before smoking it? Letting it sit allows all the nutrience to settle back into the meat.

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#934366 - 07/16/15 08:42 AM Re: Smoked salmon issue [Re: landcruiserwilly]
landcruiserwilly Offline
Spawner

Registered: 10/20/04
Posts: 934
Loc: Bothell
yes. i put the smoker in front of a fan for at least an hour to get good pelicle formation. it's great, it was just a little under done. oven fixed it. delicious...





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

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#934474 - 07/16/15 06:04 PM Re: Smoked salmon issue [Re: landcruiserwilly]
Achewter Offline


Registered: 02/02/04
Posts: 2276
Loc: N of Seattle
I'll be the judge of that.
_________________________
When Ma Nature decides to make ya her bitch, aint nothin your gonna do about it

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#934492 - 07/16/15 07:04 PM Re: Smoked salmon issue [Re: landcruiserwilly]
landcruiserwilly Offline
Spawner

Registered: 10/20/04
Posts: 934
Loc: Bothell
i can hook you up!
_________________________
"I know a taxidermy man back home. He gonna have a heart attack when he see what I brung him." -Quint

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#1014394 - 09/25/19 07:53 PM Re: Smoked salmon issue [Re: landcruiserwilly]
fish4brains Offline
Dah Rivah Stinkah Pink Mastah

Registered: 08/23/06
Posts: 6419
Loc: zipper
The oilier the better for me.
_________________________
...
Propping up an obsolete fishing industry at the expense of sound fisheries management is irresponsible. -Sg





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#1014447 - 09/26/19 04:54 PM Re: Smoked salmon issue [Re: landcruiserwilly]
Local Offline
Returning Adult

Registered: 12/29/99
Posts: 445
Tulie ?
_________________________
Local

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#1014454 - 09/26/19 11:03 PM Re: Smoked salmon issue [Re: landcruiserwilly]
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 12563
If you are EVER in this predicament again.... simply let the salmon cool. The luxurious "softness" you find so unpalatable will simply gel up, esp once you get it in the fridge.
_________________________
"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!

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