Salmon Candy

My husband just declared that the first batch of salmon candy that I finished today is "best ever" quality. Of course, these are from reds that are just 72 hours out of the net -- so I'm not claiming any great culinary art is involved.  The trick, as with any good smoked salmon, is to make sure you form a good pellicle on the fish before it goes into the smoker. This year, I used maple syrup rather than birch syrup -- so it's sweeter by a bit.

Now I've got the second batch in the smoker, to be followed by two batches of regular hot smoked fish. Yesterday I finished 50 pints of assorted jarred fish: lemon-caper, lemon-rosemary, jalapeno, and wasabi as flavorings.  There are 30 fillets (15 fish) vacuum-sealed and frozen.  I've been giving away fillets to friends and neighbors like Janie Salmonseed.  Please God, let me be down processing fish by tomorrow at this time!

Those look fantastic! Great job!

Your wasabi canned fish sounds interesting. I can a bunch of albacore after my yearly trip on a charter out of Westport. Do you just put a pinch of wasabi powder into the jars after packing the fish?

Yeah, about 1/8 t for a half pint jar gives it just the right amount to notice but not overwhelm the salmon.


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