Salmon is an excellent fish to smoke because it has a thick meaty texture.
Smocked fish has been an ancient practice that enabled societies to store fish throughout winter months. In today's modern world it is still and appreciated way of preparing fish. Smoking fish does not have to be complicated or difficult. Salmon makes for an excellent smoking fish because of it's thick texture and meaty flesh.
Instructions
Prepare the Fish
1. Scale the salmon with your fillet knife and wipe it down with a damp cloth. Cut the belly of the salmon, slicing from the neck to the tail. Fillet the salmon. Cut into the head of the fish with the fillet knife, cut up to half way, do not push the knife through to the other side. Turn the knife and slice through the fish from head to tail removing the top half of the carcass.
2. Remove the sliced half of the fish to reveal the bright orange salmon flesh you will be using to smoke. Cut off any remaining layers of fat in smooth straight slices. Using pliers remove any remaining pin bones. Wipe the salmon with your hand to reveal the pin bones. Pluck them from the salmon flesh using your pliers. Leave the skin attached.
3. Take the clean salmon fillet with the skin still attached and make thin slices into the salmon flesh. This should be done with the salmon lying horizontally. The strips should be as long as the height of the salmon. The thickness should be similar to that of a candy bar. do not slice off these segments allow the sliced strips to remain attached by the skin.
4. Satisfied with the width of the slices, cut them into separate pieces.
Preparing and applying the Dry or Liquid Brine
5. Pour all of the dry or liquid brine ingredients into your large bowl in any order. Mix the contents of the bowl.
6. Cover the sliced salmon with the brine. For dry brine sprinkle large handfuls of the brine over the fish. For liquid brine douse the fish using the pastry brush.
7. Pour the fish and brine mixture into the glass or plastic bowl and leave it in the refrigerator for six hours.
8. Remove the fish from the brine mixture after the six hours. Rinse in cold water, ensure there is no brine left on the fish. Gently remove any remaining brine take care not to destroy the flesh.
9. Set the fish on the drying rack to dry off at room temperature. Do not disturb.
Smoking the Salmon
10. Insert wood chips and preheat the smoker for 15 minutes. Use chips that will compliment the taste of your fish, alders, rosewood and cherry wood are all recommended.
11. Place fish into the smoker for five to six hours smoking time. Check frequently to see the appearance, texture and colour of the fish.
12. Remove fish once they are of a rich colour and soft texture. Be careful not to over smoke and cause a tough rubbery texture.
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