#934109 - 07/13/15 06:24 PM
Smoked salmon issue
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Spawner
Registered: 10/20/04
Posts: 934
Loc: Bothell
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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
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"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]
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Spawner
Registered: 07/11/08
Posts: 534
Loc: alaska and washington
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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]
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Ornamental Rice Bowl
Registered: 11/24/03
Posts: 12767
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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 MDLong Live the Kings!
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#934114 - 07/13/15 06:36 PM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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Spawner
Registered: 12/05/02
Posts: 527
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Bring it over Willy, I will take care of it for you 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]
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Spawner
Registered: 10/20/04
Posts: 934
Loc: Bothell
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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
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"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]
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Dah Rivah Stinkah Pink Mastah
Registered: 08/23/06
Posts: 6868
Loc: zipper
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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]
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The Rainman
Registered: 03/05/01
Posts: 2347
Loc: elma washington
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try baking it till firm
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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. FREE PARKER DEATH TO RATS
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#934124 - 07/13/15 08:30 PM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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Lord of the Chums
Registered: 03/29/14
Posts: 6829
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marks on the scales?
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BLM IS A TERRORIST ORGANIZATION ANTIFA IS A TERRORIST ORGANIZATION
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#934125 - 07/13/15 08:44 PM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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Ornamental Rice Bowl
Registered: 11/24/03
Posts: 12767
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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 MDLong Live the Kings!
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#934127 - 07/13/15 09:04 PM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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Spawner
Registered: 10/20/04
Posts: 934
Loc: Bothell
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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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#934144 - 07/14/15 08:31 AM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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River Nutrients
Registered: 11/05/04
Posts: 2713
Loc: right place/wrong time
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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.
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"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]
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Spawner
Registered: 10/20/04
Posts: 934
Loc: Bothell
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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]
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Alevin
Registered: 02/24/06
Posts: 17
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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]
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Spawner
Registered: 10/20/04
Posts: 934
Loc: Bothell
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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]
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Registered: 02/02/04
Posts: 2276
Loc: N of Seattle
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I'll be the judge of that.
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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]
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Spawner
Registered: 10/20/04
Posts: 934
Loc: Bothell
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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]
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Dah Rivah Stinkah Pink Mastah
Registered: 08/23/06
Posts: 6868
Loc: zipper
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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]
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Returning Adult
Registered: 12/29/99
Posts: 452
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Tulie ?
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#1014454 - 09/26/19 11:03 PM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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Ornamental Rice Bowl
Registered: 11/24/03
Posts: 12767
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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 MDLong Live the Kings!
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#1014546 - 09/28/19 09:59 AM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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Repeat Spawner
Registered: 12/06/07
Posts: 1384
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I like the "melt in your mouth" feeling right out of the smoker while still warm. My family is spoiled and almost will only eat it that way any more.
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"Life moves pretty fast. If you don't stop and look around once in a while, you could miss it.” – Ferris Bueller. Don't let the old man in!
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#1014547 - 09/28/19 10:48 AM
Re: Smoked salmon issue
[Re: landcruiserwilly]
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Three Time Spawner
Registered: 01/29/19
Posts: 1519
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I have found that after smoking, put all of the fish in a Tupperware for 24 to 48 hrs. Let the fish almost sweat in the container. I find it to calm the smoke taste and solidify the fish even more, even if there is an abundance of oil present. That's the good stuff.
I have a pretty simple recipie I have worked on over the years and now got a finished product that is so dialed, its rare to try anything else that comes close. It's either too mushy or too smokey. I know people that don't even like fish or seafood try my stuff and end up asking for more.
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