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Smoked Salmon - my best effort yet.

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Smoked Salmon - my best effort yet.

Postby maverick » 26 Aug 2015, 22:09

Hey Dan, 3 hours in the smoker and I reckon it is my best effort yet. Did you a whole fish, a butterfly fillet and 2 fillets. Kept a couple of fillets for myself. Now to work out the delivery process. Only 1 left in the fridge now.
smoked salmon.JPG
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Re: Smoked Salmon - my best effort yet.

Postby fishndesign » 26 Aug 2015, 22:16

Is that aussie salmon Pete?
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Re: Smoked Salmon - my best effort yet.

Postby CabinetMaker » 26 Aug 2015, 22:22

:clap: good work ! Good to catch up with you the other day at the show btw Mav :thumbsup:
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Re: Smoked Salmon - my best effort yet.

Postby maverick » 26 Aug 2015, 23:57

fishndesign wrote:Is that aussie salmon Pete?


yep, not the farmed atlantic salmon.

makes a really nice dip, mixed with cream cheese, sour cream, dill & lemon.
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Re: Smoked Salmon - my best effort yet.

Postby maverick » 27 Aug 2015, 00:08

CabinetMaker wrote::clap: good work ! Good to catch up with you the other day at the show btw Mav :thumbsup:


Nice to meet you too Adrian. :thumbsup:
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Re: Smoked Salmon - my best effort yet.

Postby Digger » 27 Aug 2015, 07:34

Is that hot smoked or cold smoked Mav?

I've been storing up some Mullet to smoke here but haven't tried it in my wood oven yet.
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Re: Smoked Salmon - my best effort yet.

Postby fishndesign » 27 Aug 2015, 10:10

Nice! Great to hear you can turn them into something decent eating. Do you marinate them in anything before smoking?
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Re: Smoked Salmon - my best effort yet.

Postby maverick » 27 Aug 2015, 10:38

Digger wrote:Is that hot smoked or cold smoked Mav?

I've been storing up some Mullet to smoke here but haven't tried it in my wood oven yet.


3 hours at 60* Digger.
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Re: Smoked Salmon - my best effort yet.

Postby maverick » 27 Aug 2015, 10:41

fishndesign wrote:Nice! Great to hear you can turn them into something decent eating. Do you marinate them in anything before smoking?


Mariated for 3 days in a brine mix made up of onion salt, pepper, paprika & maple syrup.

They are a great fish to eat in the normally, if they are bled straight away and kept cool. Did a whole one in the oven with some lemon, garlic & butter and some crispy skin fillets on the bbq.
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Re: Smoked Salmon - my best effort yet.

Postby fishndesign » 27 Aug 2015, 17:45

Good stuff :up:
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