I want to try fish this weekend. What's a good one to start off on?
Most have done salmon. It comes out great.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
My vote is for Salmon. This is a picture of my first salmon smoke. Used Kummok's technique. I must smoke some more this week end as there is not a scrap left from last week end. [:(!] Heck, might as well smoke some oysters too [:p]
(http://photobucket.com/albums/a62/calatexmex/th_salmonnightcook005.jpg) (http://i9.photobucket.com/albums/a62/calatexmex/salmonnightcook005.jpg)
CLICK TO ENLARGE (IF YOU DARE) [}:)]
Mike C
If you can get Pink salmon,as they would be the cheapest (at least 1/4 to a 1/3) cheaper.Most people won't bother with them,I find they are the best type for smoking do to the extra oil's they have.
Keep in mind fresh is best,frozen will give you a "mushey....or..moister" product.Smoked 3 Pinks last weekend and heading today hopefully out for 4 more out of the river [;)] [:)] [;)]
Terry
Hmmm, must look into some recipes...
So it's a lower temp for a short time right? Do I need a special net so it doesn't fall apart?
Nothing special,no net required just a slightly oiler moisture fish,less chance ofturning it to jerky
Actually, pink salmon have less oil than springs or sockeye but more than chum.
T2
Not trying to start a "rant" just that I have noticed more oil in the jars when I used to home can them than other types of salmon.1 reason I stopped home canning them and keeping them for the smoker,like the 4 I'm going for today ,if silver enough [:X] [:X] [:X]
[;)]
Kings or silvers IMO
I've had great luck with kings.
John
Newton MA
The King is called "King" for good reason!! Nothing better in my book....and ONLY "Feeder King", direct from BC [;)]
Notwithstanding the above, I certainly recognize that everyone's tastes are different. That being said, my personal rating system for taste (from mild to full flavor) and oil (from dry to dripping) would be highest to lowest:
1-Feeder Kings [:p][:p][:p][:p][:p]
2-Reds (a pretty close second) [:p][:p][:p][:p] 1/2
3-Silvers [:p][:p][:p]
4-Pinks [:p][:p][:p], if canned [:p][:p], not canned
892- Farmed Atlantic [:p][:p] Taste [:p] Texture [xx(][xx(][xx(][xx(][xx(][xx(][xx(][xx(] Everything about the "fishery"
Those that know me, know that I couldn't say ANYTHING about salmon without recommending AGAINST farmed salmon. While I realize that it's all that's available in many areas, I personally would rather go without smoked salmon than purchase farmed salmon.....nothing to do with texture/flavor, everything to do with supporting the Wild Salmon fisheries. I won't rant here, but those interested in the "whys" can do a search for "farmed" or "Atlantic" salmon threads elsewhere on this forum and see why, IMO, the farmed salmon is the "Soylent Green" of the seafoods [xx(][xx(]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
As they say wild salmon don't do steroids.[:D][}:)][}:)][:D]
Mike
Catch it,Kill it,Smoke it
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">and ONLY "Feeder King", direct from BC
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> That Kummok is a bad boy, isn't he!? [:D] Those damn British and that Alaskan panhandle decision.[;)]
I caught a lot of "white" springs (kings) this year--look the same as regular springs until you cut them open--their flesh is white. I don't know whether they are a different subspecies or their diet is different. I've heard both as explanations. Anyway, I know they taste great doing the Bad Boy's strips as well as on the BBQ. I do like red springs for lox, tho.
T2
Yo, T2......Those white Kings are NASTY, even poison I believe. [xx(][xx(] Next time you catch one, just pat 'em on the tail and point him North. I'll PROPERLY dispose of all you send this way[;)][;)][:D]
P.S.
If you've already read your other thread on white Kings ([:p][:p]), you'll KNOW I'm lying through my teeth....if not, ignore it and just send those nasty ol' whites up this way[;)]
P.P.S.
Salmon is actually a white-flesh fish. The natural orange color of salmon results from carotenoids, (astaxanthin...an antioxidant), in the fish flesh. Wild salmon get these carotenoids from eating krill, shrimp, and other tiny shellfish. Fortunately for those of us that LOVE it, some king salmon can't absorb astaxanthin, hence the "white King"! [:p][:p]
A well-done article on this @ http://www.hotel-online.com/News/PR2005_2nd/Jun05_WhiteKing.html BUT, I wish this "secret" would stop getting the publicity! [}:)][:D]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Kummok, do think that your brine would work well for albacore? I love it for salmon. I just went on a tuna trip and have some that I want to smoke, I think I'll try yours and the Bradley one.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Salmon is actually a white-flesh fish. The natural orange color of salmon results from carotenoids, (astaxanthin...an antioxidant), in the fish flesh. Wild salmon get these carotenoids from eating krill, shrimp, and other tiny shellfish.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> That makes sense. I caught a 15 lb spring(king) on Saturday that was partly white and partly orange. It looked like it's feed had changed and the colour was following suit.
T2
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by bighoof</i>
<br />Kummok, do think that your brine would work well for albacore? I love it for salmon. I just went on a tuna trip and have some that I want to smoke, I think I'll try yours and the Bradley one.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Haven't used it for anything but salmon, Bighoof. Try this thread... http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=167&SearchTerms=tuna ... It has some tuna suggestions and even some photos from Fuzz ..... [:p]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by tsquared</i>
<br /> .... I caught a 15 lb spring(king) on Saturday that was partly white and partly orange. It looked like it's feed had changed and the colour was following suit.
T2
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
The "normal" salmon start out white, get the color fom saltwater diet, then lose the coloring again as they leave their sea diet. The color transfers from the meat outward to the skin in the fresh water....that's why they're such bright reddish colors when spawning.
How'd they get the name "spring" down there??
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">How'd they get the name "spring" down there??
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> You know, I don't have a clue. The other word that gets used for kings down here is chinook--which comes from the coast Salish(First nations)word. A phonetic way to say it is more like shtaynook, deemphasizing the final /k/ sound.
T2
Thanks for the link!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by tsquared</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">How'd they get the name "spring" down there??
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> You know, I don't have a clue. The other word that gets used for kings down here is chinook--which comes from the coast Salish(First nations)word. A phonetic way to say it is more like shtaynook, deemphasizing the final /k/ sound.
T2
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Cool! No confusing our Tlinget word for Kings.... "T'a'" You can hear it spoken at: http://www.sealaskaheritage.org/flash/Fish_Flash/Fish_revised_2.swf
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
I'm sure an ocean fisherman would put down Great Lakes Salmon (well, maybe not), but we call Chinook Salmon 'King Salmon'... one and the same.
The kings here in Lake Michigan will run up to 40 or more pounds in fall in or near the rivers. An average fall fish is always over 20 pounds.
And they say we were cursed by the alewive fish that came in on a Russian freighter! These little boogars feed our fresh water Salmon VERY WELL. A stocked COHO can go from 1 LB to 8 in two years. Brown trout and steelhead even larger.
King salmon are fun as hell to catch. Steelhead (trout) a bit more fun, but the King rules on TASTE!
Sounds like a great fishery, Soup Nazi. I'd love to try it sometime. I'm off today after work for a weekend chasing coho. Big coho. There was a 31 lb coho weighed in this week where I'm going, which is only a few lbs off the world record.[:)]
T2
T2 thats a huge coho.I can just imagine that fight.No idea where the name spring comes from will have to do some research.Have also caught some white springs.They seem more abundant some years more than others.Also better for smoking.
Mike
Catch it,Kill it,Smoke it
Tsquared do you live on Vancouver Island?
I do indeed live on Vancouver Island. Back from my weekend coho trip to Port Renfrew. The 31 lb coho story turned out to be just that, a story.Largest coho this year was 24 lbs. Biggest we caught for the weekend was 14 lbs. The winner of the derby ($15,000 first prize) was a 19 lb 4 oz coho. Weather was miserable on Sunday, with a southeast blowing cold rain and chop on top of a big swell from the west. On the other hand, we ate Dungeness crab and coho till it was coming out of our ears, drank far too much single malt and IPA and told lots of lies. A good weekend and a fitting end to the summer fishing season.
T2
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by tsquared</i>
<br /> drank far too much single malt and <b><font color="red">IPA</font id="red"></b> and told lots of lies.T2
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Victoria is a great place for sampling fine ales (IPA's to be exact). When I'm in Victria I always stay at Swans. Great accomodation, great ales and great Jazz. Spinnakers is also a favorite brewpub of mine. Excellent ale and food. I'm just enjoying a hophead IPA as I type. good stuff.[:D] I know, it's off your topic Tom, but I saw IPA and had to comment.[;)]
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
I don't think you're off topic, Mike--good beer is always a welcome discussion. Have you tried the Beacon IPA made by Lighthouse Brewery here in Victoria? It's excellent too.
T2
I tried a pint of Beacon IPA in Nanaimo recently. Very nice. I'm lucky to have a local micro in Chilliwack called the Old Yale Brewing company. Their Sargents IPA won the award for best IPA in Canada in 2004. Needless to say I keep a good supply of it in the fridge. They do sell it in the liquor stores so keep an eye open for it. It's excellent. I'm going to visit them tommorrow to pick up a mini keg for the long weekend coming up.[:p]
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne