TOPIC:

Hey fellas its close to that time again, bring on spring.

Was wondering about different smoked fish recipes. How about sharing what you like to do with your spring coho.

Can them. Use 16 oz. jars in a pressure cooker. 100 minutes @ 10 lbs. pressure. Pack the jars, add a teaspoon of salt and about 3 tablespoons of tomato juice or bloody mary mix. Seal the jars and process. Let them cool and put them on the shelf. You'll have salmon all year.

Killshot I'm gonna have to get a pressure cooker that sounds pretty good!
I smoke them with hickory then break them up with eggs, crumbled crackers, sauteed diced onions and make patties. Some blacken seasoning and about 2 minutes on each side with a lightly oiled pan med high. Great with asparagus and morels.

Killshot wrote:

Can them. Use 16 oz. jars in a pressure cooker. 100 minutes @ 10 lbs. pressure. Pack the jars, add a teaspoon of salt and about 3 tablespoons of tomato juice or bloody mary mix. Seal the jars and process. Let them cool and put them on the shelf. You'll have salmon all year.

That sounds good with the Bloody Mary mix, will have to try that. We do similar with 4 table spoons of barbecue sauce.

kingme wrote:

Killshot I'm gonna have to get a pressure cooker that sounds pretty good!
I smoke them with hickory then break them up with eggs, crumbled crackers, sauteed diced onions and make patties. Some blacken seasoning and about 2 minutes on each side with a lightly oiled pan med high. Great with asparagus and morels.

Kingme that sounds like something I would like to try. I'll get the coho and asparagus, if you will supply the morels. You just don't play fair Kingme lol, Bring On Spring!!!!!!

We tried this recipe last season and really like it:

2 qts. water
3 cups brown sugar
2 cups honey
2 cups maple syrup
3/4 cup kosher salt
1/4 cup terrayaki
1/4 cup molasses
1 tsp. black pepper
Soak fish for 16-24 hours, then remove and hang for 24 hrs, then smoke at 160-175 degrees for 3-6 hours.
Enjoy!

Try adding 1/2 teaspoon liquid smoke to jars - comes out like kipper snacks (lightly smoked herring)... sort of a cheat way to preserve smoked salmon

Lickety-Split wrote:

We tried this recipe last season and really like it:

2 qts. water
3 cups brown sugar
2 cups honey
2 cups maple syrup
3/4 cup kosher salt
1/4 cup terrayaki
1/4 cup molasses
1 tsp. black pepper
Soak fish for 16-24 hours, then remove and hang for 24 hrs, then smoke at 160-175 degrees for 3-6 hours.
Enjoy!

That is pretty close to the wet brine I use but without the terrayaki to give me a little room to add flavor with different things. One of my new favorites is adding fresh hot peppers( Habanero, Thai, Cayenne, or whatever is convenient) chopped with seeds in the brine. Adds a nice little hit and the honey and maple syrup keep them a little sweet. Pair that with some Alder wood in the smoker and you have yourself some good eaten.

Just a friendly reminder. Take advantage of the great fishing and put some fish away for winter season. Some great reicpes have been shared and I'm sure there are more. Now is the time to put some up.

Never tried Ed - going to have to give that a whirl!