smoked salmon

havent been able to get out fishing lately so i decided to smoke up some salmon instead....

very good looking stuff.  I just did 30lbs of springer yesterday..  Nothing better than some still warm oily smoked salmon eaten straight out of the smoker

You guys are killing me. That stuff looks delicious!

hhmmmhmmmmhmm.....(licking fingers off while typing)   hhhmmmmhhhmmmmhmm

Mmmmm .... yum.

I smoked the last of the tuna bellies from the freezer just a couple weekends ago.  My freezer is officially empty of smoking fish.   

-Allen

PolePole - an empty freezer is just another reason to go fishing...  Good Luck -

Alan

Something tells me that Allen's freezer is rarely empty for long......

I said it is empty of "smoking fish".  Got a few bags of halibut left before it is officially empty of all fish.  Good thing I'll be in Baja in 8 days.  Here's hoping for a cooler full of yellowtail and mahi mahi.   

-Allen

Never smoked Hali?

Try it...  You might be surprised...

Never smoked Hali?

Try it...  You might be surprised...

Oh I've smoked halibut before.  Not my thing.  The meat is not fatty enough and it ended up too dry.  I'm sure I could adjust for that, but why bother.

-Allen

I suspect the secret to Hali would be cold smoking....

cold smoked for only two hours. Most "white" fish is as Pole2 stated, too lean, and it will dry out.
A sprayer with some light seasoning liquid ( apple juice, lime juice etc.) spritzed on every half hour or so will help with the drynes and flavor. Be sure to spray both sides of the fish. Bake it off at 325* oven 'till done. You can use a light oil as well but I found it blocks a bit of the smoke from getting in the fish.
 Did I mention I like to smoke EVERYTHING