My latest experiment:

One large Atlantic Salmon fillet, brined in salt and brown sugar
overnight. Then rinsed and dried for 2 hours, then brushed with maple
syrup, and sprinkled with freshly cracked black pepper.

On a very low fire over fruit wood - apple and cherry..


just checked on it... smells real good so far...


Abby
--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/

In article >,
says...
> My latest experiment:
>
> One large Atlantic Salmon fillet, brined in salt and brown sugar
> overnight. Then rinsed and dried for 2 hours, then brushed with maple
> syrup, and sprinkled with freshly cracked black pepper.
>
> On a very low fire over fruit wood - apple and cherry..
>
>
> just checked on it... smells real good so far...

The last smoke I did was salmon. Pacific though - a couple of good sized
pink filets and a nice piece of sockeye.

I brined for a shorter amount of time than you did (only about an hour),
then I rinsed & let dry, then sprinkled a very small amount of S&P,
garlic powder, & dried ginger before putting them in the pit.

I used cherry wood.

Turned out absolutely wonderful! Strangely enough, most people preferred
the pink (which gets no respect) to the sockeye (which is a very highly
regarded fish, and awfully expensive). I'm undecided - the sockeye is
richer, but the pink really took on a bit more smoke flavor and is
pretty amazing in it's own right.

Of course, the sockeye is a thicker piece of fish, so that might explain
it a bit.

But I'm thrilled the pink turned out so amazing - you can get wild pinks
very cheap at the right time of the year around here.

--
Bill

In article >, ost
says...
> On Fri, 30 Nov 2007 11:09:33 -0800, Bill Riel wrote:
>
> > Of course, the sockeye is a thicker piece of fish, so that might explain
> > it a bit.
>
> All the sockeye I've been seeing is thinner than the pink
> Atlantic.

Well, I'm talking wild pacific salmon here. We get atlantic, but it's
all farmed and I'm not terribly interested in that.

In any case, that was just the size of these particular filets...

> Smoked steelhead still beats them all, IMO. I've had my best
> results there.
>
> And never try smoking tilapia <laugh>.

Heh, yeah that's one I don't see every day.

--
Bill

"Sqwertz" > wrote in message
...
> On Fri, 30 Nov 2007 11:09:33 -0800, Bill Riel wrote:
>
>> Of course, the sockeye is a thicker piece of fish, so that might explain
>> it a bit.
>
> All the sockeye I've been seeing is thinner than the pink
> Atlantic.
>
> Smoked steelhead still beats them all, IMO. I've had my best
> results there.
>
> And never try smoking tilapia <laugh>.
>
> -sw

All things considered I like Sockeye the best. Although I will admit I
have only smoked 1 Steelhead.
Steve I was wondering.. you being a Texican and all Do you have access
to wild Steelhead or is it farmed?

Mike wrote:
> "Sqwertz" > wrote in message
> ...
>> On Fri, 30 Nov 2007 11:09:33 -0800, Bill Riel wrote:
>>
>>> Of course, the sockeye is a thicker piece of fish, so that might explain
>>> it a bit.
>> All the sockeye I've been seeing is thinner than the pink
>> Atlantic.
>>
>> Smoked steelhead still beats them all, IMO. I've had my best
>> results there.
>>
>> And never try smoking tilapia <laugh>.
>>
>> -sw
>
> All things considered I like Sockeye the best. Although I will admit I
> have only smoked 1 Steelhead.
> Steve I was wondering.. you being a Texican and all Do you have access
> to wild Steelhead or is it farmed?
>
>
My HEB in Harlingen, TX had wild steelhead last week. I thought about
getting a side to plank, but DH complains if he gets fish more than
every other week and I had just done a side of Keta salmon on a plank
the week before with a lovely maple glaze and those round-bulbed spring
onions underneath.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On 2-Dec-2007, Janet Wilder > wrote:

> Mike wrote:
> > "Sqwertz" > wrote in message
> > ...
> >> On Fri, 30 Nov 2007 11:09:33 -0800, Bill Riel wrote:
> >>
> >>> Of course, the sockeye is a thicker piece of fish, so that might
> >>> explain
> >>> it a bit.
> >> All the sockeye I've been seeing is thinner than the pink
> >> Atlantic.
> >>
> >> Smoked steelhead still beats them all, IMO. I've had my best
> >> results there.
> >>
> >> And never try smoking tilapia <laugh>.
> >>
> >> -sw
> >
> > All things considered I like Sockeye the best. Although I will admit I
> >
> > have only smoked 1 Steelhead.
> > Steve I was wondering.. you being a Texican and all Do you have
> > access
> > to wild Steelhead or is it farmed?
> >
> >
> My HEB in Harlingen, TX had wild steelhead last week. I thought about
> getting a side to plank, but DH complains if he gets fish more than
> every other week and I had just done a side of Keta salmon on a plank
> the week before with a lovely maple glaze and those round-bulbed spring
> onions underneath.
>
> --
> Janet Wilder

Can I be your husband, please, please? I promise not to complain about
having Keta Salmon and Steelhead in the same week.

--
Brick(Youth is wasted on young people)

"Denny Wheeler" > wrote in message
...
> On Sun, 02 Dec 2007 13:44:07 -0600, Janet Wilder
> > wrote:
>
underneath.
>
> Here in salmon (and steelhead) country (WA state), we never refer to
> Keta salmon. It's simply chum salmon. And sockeye isn't all that
> spendy. Not even Copper River sockeye, in season.

Ya right it starts about 12$ a pound per fillet.
At that price Im going for Beef

And there's only
> one salmon better than Copper River sockeye--Copper River King.
> (a/k/a Chinook)
>
> (Yes, Joe in Alaska, I know you get better salmon than we do, at least
> a good part of the time. :P)
>

-Sigh- Why the hell would a Fish that was caught in Joe Smoes
neighborhood In what ever kinda Net several days ago be Better than a
Fresh fish I caught a half hour ago? Copper river is 90% Marketing. and
10 % Good Eating. I still say Sockeye is waay better than King
Salmon.

Dude next season I can show you you can yard them in right off the
beach bring a 12 pack