Re-heating salmon or trout

[Smokeville]

Hello all --

I think we all would agree that there isn't much better than smoked salmon or trout warm from the smoker. I've got a friend who wants me to provide 12 pieces of trout for a Christmas Eve after-Mass dinner. The idea was to deliver it as soon as it comes out of the smoker.

The problem is my wife and I are traveling away for Christmas and I have to smoke it 2 days beforehand.

In 3 years, I have never re-heated my smoked fish. I love it hot from the smoker, but afterwards we eat it room temperature for an appetizer.

So, what's the best way to re-heat? And, the bigger question, how does it turn out?

I really appreciate all thoughts on this.

Regards, Rich

[squirtthecat]

I would think you could reheat it in the vacuum bag by submerging it in some very warm water...    Slice open when it is time to serve.

I do that with ribs/chicken/pulled pork/turkey all the time.    Keeps the meat nice and moist.

[Smokeville]

Thanks! I can try that with some pieces I have.

[Habanero Smoker]

I usually use a steamer, but that may not be practical for large amounts.

[Smokeville]

I usually use a steamer, but that may not be practical for large amounts.

I wondered about a steamer... how did it turn out?

[Smokeville]

I've got some vac-sealed trout and salmon all defrosted and ready to re-heat in hot water this evening.

I'll let you know how it works....

Rich

[Habanero Smoker]

I usually use a steamer, but that may not be practical for large amounts.

I wondered about a steamer... how did it turn out?

It works well. I use a Cuisinart steamer, and depending on how much salmon is in the steamer; it is ready in 2 - 3 minutes.

[Smokeville]

I've got some vac-sealed trout and salmon all defrosted and ready to re-heat in hot water this evening.

I'll let you know how it works....

Rich

Well, I finally quoted myself.......  ::)

Didn't work, because (I think) I left it in the hot water way too long.

I boiled the water, turned off the heat, then 5 minutes later added the vacpacks. Left them in for 45 minutes. The trout seemed as if any salt was amplified, and the thicker salmon was just off it's best.

I will try again with a much shorter timing -- maybe 5-6 minutes?????

HELP!!!!!

With thanks, Rich