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Paul Pless
07-13-2018, 10:25 AM
i have a giant and gorgeous piece of wild caught salmon
i'd like to smoke it and candy it
how do y'all do it?

ron ll
07-13-2018, 10:28 AM
Candied salmon? Never heard of it, but why would you want to if it's as bad as it sounds?

Norman Bernstein
07-13-2018, 10:31 AM
Smoke it? Yes.
'Candy' it? OMFG, what are you TALKING about?

Marinate it first... overnight, in soy sauce, rice wine vinegar, garlic, ginger, black pepper.....

Pat it dry the next day, let it form a pellicle.....

....and then smoke it. Delicious.

Memphis Mike
07-13-2018, 10:31 AM
Smoking it will dry it out. Candied? I can't even believe you said that. Grill or broil it. Serve with my special sauce. Sour cream, REAL horseradish, lemon juice, hot sauce, and dill weed. Mix to taste and the consistency of a thick and creamy sauce.

Canoeyawl
07-13-2018, 10:34 AM
It is all about the pellicle.
Brine it in your favorite solution overnight, rinse well and let it dry in the shade with a breeze for as long as you can stand it.
I cut it into pieces, put it on homemade wooden racks (3/16 dowels, never metal) and set up a fan running full blast on the back porch. At least a day... then the smoker. It shrinks, consider that as you cut the pieces.

oznabrag
07-13-2018, 10:37 AM
i have a giant and gorgeous piece of wild caught salmon
i'd like to smoke it and candy it
how do y'all do it?

I don't know about 'candied', but I rinse it, dry it, apply Kosher salt and butter, then lay it out skin side down on a piece of foil or an array of cabbage leaves, then smoke it up.

Her Excellency likes it well past what is conventionally called 'done'.

In fact, She likes it when it has begun to dry out.

It ends up almost 'sweet'.

I'm not a fish-eater very often, but that stuff is hard to resist.

Amish Rob will be along shortly.

:D

leikec
07-13-2018, 10:37 AM
Feed it to your dog and go get a good hamburger...

Jeff C

Paul Pless
07-13-2018, 10:38 AM
obviously posters two three and four are not the mofo's i was looking for
look, i know lots of fantastic ways to prepare salmon, from smoking to lox, to baked, pattied, roasted, planked, and grilled

for those that don't know and have never tried it candied salmon is like sweet and savory salmon jerky, and its not really a meal, its a snack food and as such its the bomb

Paul Pless
07-13-2018, 10:40 AM
It is all about the pellicle.
Brine it in your favorite solution overnight, rinse well and let it dry in the shade with a breeze for as long as you can stand it.
I cut it into pieces, put it on homemade wooden racks (3/16 dowels, never metal) and set up a fan running full blast on the back porch. At least a day... then the smoker. It shrinks, consider that as you cut the pieces.

the fan, that's pretty brilliant!

Jim Bow
07-13-2018, 10:40 AM
Never heard of it, but it sounds tasty.

https://honest-food.net/salmon-candy-recipe/

It’s basically heavily smoked strips of salmon, originally smoked so long they were basically jerky. Nowadays it’s usually lacquered with something sweet, such as brown sugar, maple or birch syrup, or even molasses. The idea is to combine fatty-savory-smoky-sweet in one bite.

Nicholas Scheuer
07-13-2018, 10:42 AM
Plain'ol smoked salmon is soooooo good, why would you want to "candy" it? Haf'ta admit, I've never heard of "candied" salmon.

Canoeyawl
07-13-2018, 10:43 AM
the fan, that's pretty brilliant!

And the shade...

edit; I use a big a$$ed fan set on high to dry it and discourage flys and etc. from being able to land on the fish.

You made me go out to the barn!

These are Honduras Mahogany and birch dowels, no glue, they are about 25 years old

19294

Paul Pless
07-13-2018, 10:43 AM
Its basically heavily smoked strips of salmon, originally smoked so long they were basically jerky. Nowadays its usually lacquered with something sweet, such as brown sugar, maple or birch syrup, or even molasses. The idea is to combine fatty-savory-smoky-sweet in one bite.

That's it! They sell it at whole foods, one version is ginger and honey, omfg!

Oh yeah $29 a pound, choke cough sputter. . .

ron ll
07-13-2018, 10:43 AM
What kind of salmon is it? Hope you aren't going to waste a Chinook with that sort of candied assed nonsense. :)

Nicholas Scheuer
07-13-2018, 10:45 AM
Plain'ol smoked salmon is sooooo good, whey would you want to "candy" it? Haf'ta admit, I've never heard of "candied" salmon.

ron ll
07-13-2018, 10:52 AM
I found some candied fish for you Paul.

http://www.sweetcitycandy.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/0/4/0490_3.jpg

Figment
07-13-2018, 10:56 AM
That's the shiz, Ron!

Old Dryfoot
07-13-2018, 10:56 AM
Don't knock it 'til you've tried it.

Never done it before myself, so all I could do is to parrot a recipe.

BETTY-B
07-13-2018, 10:56 AM
This is what I would have done for that salmon I sent you years ago:



1 Qt. water
1/4 salt
1/2 cup soy sauce. You may want it a bit saltier. Either add more salt or more soy.
1 cup brown sugar
1 tsp. powdered mustard
1-? Tbsp. grated ginger
3 or more cloves of garlic
sliced or chopped onion to taste. I think I use one regular size onion.
Sesame oil to taste. I use a bunch.

Canoeyawl
07-13-2018, 10:58 AM
White wine is good in there...
just sayin'

edit; and sometimes a little splash of Pernod

Paul Pless
07-13-2018, 10:58 AM
This is what I would have done for that salmon I sent you years ago:



1 Qt. water
1/4 salt
1/2 cup soy sauce. You may want it a bit saltier. Either add more salt or more soy.
1 cup brown sugar
1 tsp. powdered mustard
1-? Tbsp. grated ginger
3 or more cloves of garlic
sliced or chopped onion to taste. I think I use one regular size onion.
Sesame oil to taste. I use a bunch.

that was awesome stuff Dan!

SchoonerRat
07-13-2018, 10:59 AM
MAN UP!

Get a touch of wasabi, a pair of chopsticks and just go for it.

If you really need to apply heat, a little light searing won't completely ruin that "gorgeous piece of wild caught salmon".:)

David G
07-13-2018, 11:00 AM
Smoked salmon is da bomb.

'Candied'??? Paul, let me introduce you to PortlandGuys.org --

https://www.pdxpipeline.com/2016/05/18/the-lumbersexual-all-male-revue-dirty-night-club-hosted-by-emmy-nominee-sasha-scarlett-portland-friday-saturday/

https://tse4.explicit.bing.net/th?id=OIP.iJOY-xOTwGCR5gH9Jhq76AEsDt&pid=15.1&P=0&w=202&h=161

https://tse2.explicit.bing.net/th?id=OIP.OhkpfKZDnIL-3pZVG3MbqwEsEs&pid=15.1&P=0&w=300&h=300

ron ll
07-13-2018, 11:03 AM
Been nice knowing you David. :D

David G
07-13-2018, 11:04 AM
Been nice knowing you David. :D

It was a drive-by. Hope Pless saw it <G>

BETTY-B
07-13-2018, 11:05 AM
that was awesome stuff Dan!

Thank you! For most of my life there was never any room in the freezers to fit anything else but the salmon. I miss having a never ending supply of it in my life these days. I need to get my Whaler running so I can do a September Silver slaying.

paulf
07-13-2018, 11:12 AM
There is only one way to do it...only one!

take a Western red cedar stick 1" x 1" x 3.5" Split it partially 2/3 the way. Using splints 3/8x3/8 3 of them, Book filet the salmon.

Lightly use Kosher salt, and if you are a Midwest ...you know what! a tinny amount of brown sugar. on the flesh side.

Now build a Red alder fire and slowly cook the fish like so:

https://c8.alamy.com/comp/A3APTC/wild-salmon-bake-barbecue-traditional-native-indian-style-cooking-A3APTC.jpg
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Watch it carefully....drink the wine as you watch it...all day!

Old Dryfoot
07-13-2018, 11:13 AM
Have it blackened. Pan. Not grill.

Old Dryfoot
07-13-2018, 11:15 AM
Alder, **** yes! +1

gilberj
07-13-2018, 11:19 AM
Smoking salmon? its pretty soggy and salt and is hard to light.....

goodbasil
07-13-2018, 11:35 AM
What's so shocking about candied salmon.
I often buy it at the local market.

David G
07-13-2018, 11:39 AM
What's so shocking about candied salmon.
I often buy it at the local market.

Shocking?

I think 'candied' salmon is quite tasty. But I regard it as an over-elaborate, dandified waste of good fish.

Barry
07-13-2018, 11:41 AM
Candied Salmon is awesome. I get any time I can
I've never done it, but I'm certain it isn't difficult.
Is it real Salmon? Not that East Coast Atlantic crap, if so don't bother!! :d

https://www.youtube.com/watch?time_continue=1&v=i3p-bkTDl8I

(https://www.youtube.com/watch?time_continue=1&v=i3p-bkTDl8I)

L.A Marche
07-13-2018, 11:47 AM
I'm surprised the NW coast guys don't know it, it's a native staple.

paulf
07-13-2018, 11:54 AM
I'm surprised the NW coast guys don't know it, it's a native staple.

Ya we know it...but ya don't doctor a beautiful, wild caught Salmon with a bunch of stuff. Save that for the beat up stuff that has to survive the winter.

Canoeyawl
07-13-2018, 11:55 AM
Dog Salmon...

paulf
07-13-2018, 11:59 AM
For the stuff that isn't prime:
Ingredients Nutrition



1⁄2 gallon water (http://www.geniuskitchen.com/about/water-459)
1 cup pickling salt (http://www.geniuskitchen.com/about/salt-359)
2 cups dark dark brown sugar (http://www.geniuskitchen.com/about/brown-sugar-375)
1 cup real maple syrup (http://www.geniuskitchen.com/about/maple-syrup-328)
salmon (http://www.geniuskitchen.com/about/salmon-78), cleaned and cut into 1/2 inch strips
3⁄4 cup honey (http://www.geniuskitchen.com/about/honey-155)
1⁄4 cup water (http://www.geniuskitchen.com/about/water-459)




Directions



Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!
Apple and Cherry woods are great for this recipe. But use Alder!

Katherine
07-13-2018, 12:02 PM
I wonder if Paul remembers that we have a dehydrator.

paulf
07-13-2018, 12:04 PM
i wonder if paul remembers that we have a dehydrator.

sacrilege!!

David G
07-13-2018, 12:05 PM
I'm surprised the NW coast guys don't know it, it's a native staple.

I know it quite well. I grew up at the mouth of the Columbia River - at a time when salmon was plentiful. We had it every way you can imagine.

Of course the tribes did salmon that way. First - it was a way to make the glut of catch last even longer than simple smoking. Second - picture my wifes garden. Every summer - despite her firm commitment NOT to let it happen again - we have a zucchini invasion. Even after giving away all that friends & family will accept... and clandestine ninja midnight forays leaving sacks of zukes on doorsteps around the neighborhood... we are left scrambling to find SOME new and interesting way to eat a food that we are, frankly, sick of. Remember, when Lewis & Clark came thru... it was so plentiful, so rich, so pungent, and so unavoidable... that they fed it to their dogs to get rid of it.

It was out of this desperation to find new ways to eat salmon that 'candied' salmon was born. Perfectly appropriate to the times. Now... you could call it an 'indulgence'. Or you could call it (see #32).

Norman Bernstein
07-13-2018, 12:10 PM
You're starting off with the wrong fish, anyhow. You need bluefish, not salmon....

....wait a minute, I forgot... you're 1,000 miles away from a bluefish.

Canoeyawl
07-13-2018, 12:11 PM
Apple wood is one of my favorites, but I can tell you that Oak, Hickory, Cherry are all very good.
I often use pieces of bark from "Tan Oak" which is now just firewood here... Steinbeck writes fondly of these Oak groves.
It used to be an "industry" just collecting it for the Tanning industry.
The little hill I live on oversees what used to be known as "Tannery Gulch"
I once stumbled across an old 5hp Make and Break saw rig that was used to cut up the oaks into managable sizes to load onto wagons. (I collected it up in the bucket of a loader, carried it home, refitted it and got it running, about a 4" bore and a 6" stroke)

David G
07-13-2018, 12:12 PM
You're starting off with the wrong fish, anyhow. You need bluefish, not salmon....

....wait a minute, I forgot... you're 1,000 miles away from a bluefish.

Even having lived on the E. Coast for several years, I never tried bluefish. One of life's many regrets.

Paul Pless
07-13-2018, 12:12 PM
Is it real Salmon? Not that East Coast Atlantic crap, if so don't bother!! :d
(https://www.youtube.com/watch?time_continue=1&v=i3p-bkTDl8I)

of course its real salmon
chinook, straight out of lake michigan :D

Paul Pless
07-13-2018, 12:14 PM
bluefish = bait

Paul Pless
07-13-2018, 12:16 PM
(about a 4" bore and a 6" stroke)i can hear it now

bal-loomph. . . bal-loomph. . . bal-loomph. . . bal-loomph. . . . . . .

Norman Bernstein
07-13-2018, 12:16 PM
bluefish = bait

Real men eat smoked bluefish.... it's the KING of smoked fish.

Only candyasses eat candied salmon....

Take THAT, why don't ya! :):)

Canoeyawl
07-13-2018, 12:22 PM
of course its real salmon
chinook, straight out of lake michigan :D

I used to catch them (Kings) by the ton. A week trolling would yeild 8-15 tons, a lot of ice and salt and work to pack and unpack the hold.
We were paid 25 a lb for them, most of them 30 to 40 lbs, with an occasional large one over 50lbs.
It was several years before I could eat Salmon again. There is such a thing as too much!

wizbang 13
07-13-2018, 12:25 PM
One cooks and eats good wild salmon.Garlic..olive oil.20 minutes @350.
One smokes the crappy stuff .
Like putting perfectly good fruit in a pie.

Norman Bernstein
07-13-2018, 12:27 PM
One cooks and eats good wild salmon.Garlic..olive oil.20 minutes @350.

We convection roast it.... 18 minutes in a 400 degree F oven, for a reasonably thick filet. I brush it with olive oil, season with cracked pepper and kosher salt, and eat it with Kikoman wasabi sauce... delicious!

David G
07-13-2018, 12:28 PM
bluefish = bait


Even having lived on the E. Coast for several years, I never tried bluefish. One of life's many regrets.

I doubt I'd have been disappointed with bluefish. I love rich oily fishes.

I was, however, hugely disappointed with lobster. Tried it numerous times, hoping to find a way that it shined. The best was surf & turf - where the delicate blandness and very faint hint of the ocean contrasted nicely with the filet. Kind of a palate-cleanser. Do love the texture. But I was, in the back of my mind, thinking it would be comparable to Dungeness Crab. It wasn't. Not even close. I think the love in New England has more to do with cultural nostalgia than anything. Elsewhere... it's the novelty, and the reputation. (how's that for stirring things up???<G>)

Canoeyawl
07-13-2018, 12:31 PM
Actually one bleeds, cuts and eats Wild Salmon.
The cheeks are the best.

If you must cook it, get it off the fire by 120f in the flesh.

Flying Orca
07-13-2018, 12:33 PM
I'll take good scallops over lobster any day, but I'm really in heaven when I get both plus a nice steak.

Flying Orca
07-13-2018, 12:35 PM
Salmon... nah. Not big on fish.

The fish fans here probably would have liked the char I used to smoke, though. A recipe not unlike Paul's, marinated and smoked over heather. People really seemed to like it. I prefer caribou. :D

Paul Pless
07-13-2018, 12:35 PM
I was, however, hugely disappointed with lobster. Tried it numerous times, hoping to find a way that it shined. The best was surf & turf - where the delicate blandness and very faint hint of the ocean contrasted nicely with the filet. Kind of a palate-cleanser. Do love the texture. But I was, in the back of my mind, thinking it would be comparable to Dungeness Crab. It wasn't. Not even close. I think the love in New England has more to do with cultural nostalgia than anything. Elsewhere... it's the novelty, and the reputation. (how's that for stirring things up???<G>)

This is how lobster should be eaten. Its peasant food after all. . .

19298

Norman Bernstein
07-13-2018, 12:36 PM
I doubt I'd have been disappointed with bluefish. I love rich oily fishes.

Admittedly, it's not for everyone... but when properly cooked, it's delicious. If we broil it, and eat it like any fresh fish, it's very juicy, and not at all oily-tasting.

Smoked, it's intensely flavorful. I like to smoke it, and make smoked bluefish pate'... basically, smoked bluefish, mixed with cream cheese, chives, and a dash of tobasco.

Flying Orca
07-13-2018, 12:37 PM
Oh, man. There's a place a few minutes from my home town that makes enormous, incredibly good lobster rolls. Of all the things I regret about the fact that Oystagirl and I have sworn off returning to the Excited States, those lobster rolls are very high on the list.

ETA: I found it out of curiousity - Blackwater Junction Restaurant in Andover - but apparently they had a fire while uninsured, so they're closed while the owner does repairs.

wizbang 13
07-13-2018, 01:07 PM
Lobster Rolls were invented in my hometown (left there 45 years ago)...Milford , Ct.
As a kid , I surf fished for Blues with my Dad and older brother. Some mornings we came home carrying 100 pounds of "big blues". The dog ate them .
"Snappers"...baby blues...these we eat.

Todd Bradshaw
07-13-2018, 01:30 PM
It's actually pretty good stuff, like sweet fish jerky

https://www.bradleysmoker.com/recipe/smoked-salmon-candy/

https://www.bradleysmoker.com/wp-content/uploads/2016/07/Salmon_Candy_web-681x1024.jpg

ron ll
07-13-2018, 02:09 PM
Yup. Right next to the gummi fruit I see. :)

paulf
07-13-2018, 02:13 PM
Yup. Right next to the gummi fruit I see. :)

Are those gummy Maple leafs.....:D

John of Phoenix
07-13-2018, 02:22 PM
This is what I would have done for that salmon I sent you years ago.

1 Qt. water
1/4 salt
1/2 cup soy sauce. You may want it a bit saltier. Either add more salt or more soy.
1 cup brown sugar
1 tsp. powdered mustard
1-? Tbsp. grated ginger
3 or more cloves of garlic
sliced or chopped onion to taste. I think I use one regular size onion.
Sesame oil to taste. I use a bunch.I make almost the exact same marinade for Cornish hen or chicken/turkey breast. Put everything in a zip lock bag overnight in the fridge then grill it.

ron ll
07-13-2018, 02:43 PM
This weekend is the Ballard Seafood Fest. The favorite staple of the festival is the alder smoked salmon dinner. People stand in long lines for it and it is worth it. They cook it over alder fires on sand beds on the street, covered with big steel boxes to contain the smoke. The recipe has been somewhat a secret all these years, but a couple of years ago She managed to somehow sweet talk the head salmon cooker out of the recipe and we have been making it at home on the Big Green Egg since. I can’t divilge the recipe under penalty of death, but I can tell you it has a couple of surprises you probably wouldn’t guess. But tomorrow I’ll buy a plate of it, take it to the beer garden in front of the main music stage and chow down.

David G
07-13-2018, 02:55 PM
This weekend is the Ballard Seafood Fest. The favorite staple of the festival is the alder smoked salmon dinner. People stand in long lines for it and it is worth it. They cook it over alder fires on sand beds on the street, covered with big steel boxes to contain the smoke. The recipe has been somewhat a secret all these years, but a couple of years ago She managed to somehow sweet talk the head salmon cooker out of the recipe and we have been making it at home on the Big Green Egg since. I can’t divilge the recipe under penalty of death, but I can tell you it has a couple of surprises you probably wouldn’t guess. But tomorrow I’ll buy a plate of it, take it to the beer garden in front of the main music stage and chow down.

Do you deliver? I'm only a quick hop down I-5!!! <G>

AlanMc
07-13-2018, 02:59 PM
first, you get off your god da**ed couch and go catch you some mother ******* salmon. next, you smoke that f****ng mother **ck*r in a g*d d*** smoker with whatever mother ****ing wood you got laying around your a** lick*** house. cut that s*** into 1/4 in c*** hair strips and cover in your favorite d*** loving honey and put that sweet a** sh** back out to f**cking dry until you got your moth** ***king candied salmon.

Gib Etheridge
07-13-2018, 03:32 PM
You drunk Alan?

AlanMc
07-13-2018, 03:34 PM
not yet, still at work. i just thought he was looking for the most expletive laden recipe he could get.

Gib Etheridge
07-13-2018, 03:36 PM
And here I thought that I had no culture at all compared to you guys. Fact is, candied salmon is the cat's ass, especially the juicier belly meat.

The easy way to make it is to remove the skin, pack it in a 50/50 mix of pickling salt and brown sugar on a cookie cooling rack overnite in the fridge, wipe it dry, then smoke it 'till it's pretty dry. The salt and sugar will suck out a lot of the moisture and it will settle out below the cookie rack, so put something under it to catch the drippings. They will be gooey and slimy and you don't want the fish to be soaking in them. Once it's smoked dry dip it repeatedly in maple syrup. It helps to heat the syrup for a while first to evaporate some of the water and make it thicker. Be careful though, it burns easily.

A very nice variation is to blend a bit of garlic into the syrup for a while. I like a bit of pepper and oil drizzled onto it too.

Bet you can't eat just one! Y:o (Too much will give you heartburn.)



Sometimes I place fresh or thawed fillets skin side down on a cookie cooling rack, with the corners bent up so it fits in the pan, placed on 4 pebbles to keep it up off of the bottom in a turkey roasting pan with lots of bits of alder below the grill and the cover on. Then I cook it on the camp stove outdoors. It absorbs lots of smoke and is truly delicious. You can sprinkle all sorts of things on top while it's cooking/smoking, like brown sugar in mayo, garlic, cajun seasoning, whatever. The slower it cooks the better, there just has to be enough heat to make the wood smoke.

This is an easy way to cook it when camping, like on campfire coals, and if there were any kayakers coming thru to share it with they'd love you forever.

Canoeyawl
07-13-2018, 06:04 PM
I've been doing up 10 lb batches in one of these forever. Again, it's all in the pellicle. After brining air dry it to lose as much moisture as you can stand.

https://i.pinimg.com/236x/3a/45/79/3a45796872125151a7c4e856486f83c4--food-smoker-smoker-recipes.jpg

Oh-my have they gone up in price!
(I think I paid $19.95 for mine, it's still going strong, one replacement element about ten years ago)

Smoked Scallops are pretty darn good, and smoked Oysters too!

chas
07-13-2018, 07:23 PM
https://justsmokedsalmon.com/recipes/campbell-river-candy/

Gib Etheridge
07-13-2018, 07:26 PM
What makes lobster so good is the butter it's dipped in. I do like the taste though, and it's nice to be able to get a larger and more chewy mouthful than I can with prawns or shrimp.

Paul Pless
07-13-2018, 07:34 PM
You need to leave your lobster roll in the back seat of the car at 80+ degs. for the 5 hour trip home to bring out the flavor.
Lmfao

Breakaway
07-13-2018, 11:16 PM
Try chilling the next lobster you boil, then chunk it up and serve it with cocktail sauce...a la, shrimp cocktail.

Kevin

amish rob
07-13-2018, 11:17 PM
Now I really want a fatty piece of salmon to smoke. Ill just smoke it over cool smoke until it turns just so.

Man.

That sounds good.

Peace,
Salmonless

paulf
07-13-2018, 11:18 PM
Philistines! ALL!

amish rob
07-13-2018, 11:24 PM
Philistines! ALL!
Ive never even BEEN to Philadelphia.

Peace,
Hehehe

paulf
07-13-2018, 11:28 PM
You gotta try their Philly cheese salmon!!!MMMM good!:D

OH! Be sure to get the Cheese Wiz kind!!

WhalerGuyHendo
10-15-2018, 06:01 AM
I used to have this when i was a kid, my grandfather called it Indian Candy. I don't get much fresh salmon anymore living in NC, but i saved this recipe.



Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big tupperware works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.

Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!

Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. I use a Bradley digital 4-rack smoker, which takes a while to get hot. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 180F to 225F for at least 3 hours, and up to 8 hours if you like your salmon candy harder and smokier.


Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.

When the salmon looks good and lacquered, typically about 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.

Vince Brennan
10-15-2018, 08:34 AM
I used to have this when i was a kid, my grandfather called it Indian Candy. I don't get much fresh salmon anymore living in NC, but i saved this recipe.



Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big tupperware works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. I use a Bradley digital 4-rack smoker, which takes a while to get hot. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 180F to 225F for at least 3 hours, and up to 8 hours if you like your salmon candy harder and smokier.
Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
When the salmon looks good and lacquered, typically about 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.


Nice recipe... Thanks, and welcome to the WBF! (Wear boots in the Bilge!)