Cold smoked sockeye

Post Reply
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Cold smoked sockeye

Post by redzed » Thu Oct 30, 2014 17:42

I cold smoked 51/2 sockeye yesterday. Ended up with 16lbs of finished product. Had them frozen since July but never got around to smoking them and the weather was a bit too warm during the summer. Turned out fantastic!

Brine

4 litres of water
200g non-iodized salt
100g sugar
3 cloves smashed garlic
1 lemon, juice and rind
small handful of whole black peppercorns
two sprigs of rosemary
1 tablespoon Cure 1

Bring all ingredients except Cure 1 to a boil, turn of heat and cool brine to fridge temp. Strain, add cure 1 and brine salmon for 4 hours. Rinse salmon under cold water for a few minutes. Pat with paper towels and dry salmon at room temp for two to 3 hours until dry and pellicle forms. Cold smoke for 12 hours.

Image

Image
Last edited by redzed on Thu Oct 30, 2014 19:58, edited 1 time in total.
NorthFork
Frequent User
Frequent User
Posts: 126
Joined: Sun Aug 19, 2012 15:27
Location: Northwest USA

Post by NorthFork » Thu Oct 30, 2014 19:24

That is some fine looking fish redzed-and I'll bet it tastes better than it looks!

Pat
I've always tried to set a good example for others-but many times I've had to settle for just being a horrible warning!
User avatar
Bob K
Moderator
Moderator
Posts: 2232
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Fri Oct 31, 2014 00:33

Looks Great!!!
I am jealous of the West Coast Salmon
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Fri Oct 31, 2014 00:34

Looks wonderful. Love the color.
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Fri Oct 31, 2014 15:10

Thanks guys! I am certainly lucky to have access to fresh wild salmon. And 2014 year was a phenomenal year for Sockeye. When hot smoking I prefer Coho and Chinook since they have more fat and don't dry out. But for cold smoking Sockeye is great since it retains that red colour and has firm flesh. Smoked salmon canapes are a popular appetizer at our house when we entertain.
User avatar
Shuswap
Passionate
Passionate
Posts: 444
Joined: Sat Sep 21, 2013 14:05
Location: British Columbia

Post by Shuswap » Fri Oct 31, 2014 15:14

Red - perfect. We'd drive out for a taste but are enjoying ours :grin: WE have one of the largest sockeye returns to the Adams river ever. A frien is a professional photographer and had a permit to go under water with them:
http://moffatphotography.zenfolio.com/p ... 2#h2947612
Phil
Post Reply