Fish Sucks

[Nopenname]

I have never been a fan of seafood whatsoever. I always would avoid eating it anywhere I went because I just thought I hated it. Anyways, yesterday a friend of mine smoked up some good quality Salmon and then brought some over for me to try. Well let�s just say that I am in love with Salmon now. I thought it was some of the best tasting food I have ever had. It was so delicious I need to know how to make me some of this. Can anyone help me out?

[Rija]

Check out this site and look for a recipe called �Car dogs Salmon� and try it out. I tried it recently and absolutely loved it.
http://www.virtualweberbullet.com/salmon1.html

[Shell]

I am going to try to explain to you how I go about smoking salmon. Get yourself a nice filet from the market and then brine it. You can make a brine using water, half cup of sugar and half cup of Non-Iodized salt. If you want to add some herbs and spices to the brine then that is fine. Try experimenting to see what you can come up with. Brine the filet around 8 hours in the fridge. Make sure it is completely submerged. After 8 hours or longer you can remove it from the fridge and then run it under water. Make sure to dry it off afterwards. Then you want to let it sit in the fridge until you get a layer of sorts on the skin of the fish. Smoke it on low heat for about 12 hours. 160 degrees will be fine. If you see the filet turning white then the temperature is too high. Hope this works for you.

[tawsi]

Check out this link for a great recipe: http://www.salmonuniversity.com/rs_htss01_index.html. If the salmon comes out tasting too dry then you can make a spread out of it. This is what I do when I mess it up slightly. At least this way you can use it for something else and not have waste.

[jasonlee9]

I tried that recipe on the link posted previously and loved it. You can try taking some small strips of salmon and coating them with sugar. Then pop in the smoker. This is a great treat that your kids will love. Good for a snack when you are out and about. However like with most salmon you need to make sure not to let it dry out or you will be not so happy. Other types of fish will be easier to cook as they don�t dry out as easily but the taste does not always come out as good.

[Winter]

Salmon is my favorite fish to eat. I absolutely love it. I think that when you want to have a successful salmon cook then you really need to watch the internal temperature. This is the key to getting it to come out right. Once it reaches 150 degrees then you can pull it out. This will never fail you.

[tawsi]

When you are cooking salmon can you tell me where to probe the temperature. How do you know that your reading is correct? Also you mentioned what temp to bring it to but what temperature do you cook it at? Thanks for the advice.

[jasonlee9]

Once you have been smoking salmon for a long time you only need to feel it over to tell whether it is done or not. A specific amount of time to cook it is really impossible to figure out since there are so many variables. Lately I have got a little sick of eating salmon. I have lost interest in it all together.

[tawsi]

Where I live we can only buy salmon that comes from a farm. And to be quite honest it really is not as good as salmon from the wild. Anyone want to send me some fresh caught salmon in trade for some Brisket? As for probing the meat in the proper spot I usually just aim for the dead center in the thickest part of the meat. I have a very high quality temperature gauge that I use. I like the fact that it can get a reading in under a second. This way you do not have to keep the door open for long while you get a reading. When I cook salmon I generally do so at around 180 degrees for the first hour and then rise up the temperature.

[raoqn]

Can you tell me what brand of temperature gauge you use? I like the idea of having one that is practically instant. Also how much did it cost you?