Pacific King Salmon
Posted 23 April 2012 - 06:05 PM
So tonight will be a nice Grilled Salmon Fillet along with the incredible Perrucci Merlot.
I have about 3 pounds of the Salmon Bellies leftover from filleting that are in a Brown Sugar Salt and Garlic Brine and will smoke them tomorrow.
salmon.jpg 160.77K 11 downloads
Posted 23 April 2012 - 08:36 PM
Posted 24 April 2012 - 12:26 AM
Not to brag, but this is a typical catch here in August.
Chinook_2008.jpg 103.54K 11 downloads
OK, I'm bragging,
Posted 24 April 2012 - 12:28 AM
Posted 24 April 2012 - 06:19 AM
Valpolicella I Blueberry I Barolo I Strawberry I Banana/Concord I JOAM I Niagra I Dandelion I Hopped Mead I Cyser I Raspberry I Sack Mead I Apfelwein I
Posted 24 April 2012 - 06:53 AM
Juniper Hill Cellars - Vinifera, Hybrid and Mead Wines
Juniper Hill Brewery - AG since 2012
Posted 24 April 2012 - 07:04 AM
Posted 24 April 2012 - 07:25 AM
VR Zinfandel | RJ Concord | Damson Plum/Pomegranate | Cranberry/Zinfandel | Cranberry Apple Chablis
Posted 24 April 2012 - 08:07 AM
I eat salmon any which way - did you try it raw? With some Zinfandel and home baked bread and drop of lemon.
Posted 24 April 2012 - 11:03 AM
Posted 24 April 2012 - 03:46 PM
Posted 24 April 2012 - 07:06 PM
Posted 29 April 2012 - 08:03 PM
Posted 29 May 2012 - 06:02 AM
Fort Rupert Salmon.
you take the head and tail off , and cut the salmon along the spine removing the spine and butter flying the salmon so the thin part of the stomach is in the middle , remove the guts .
you them maranade the salmon , I use a mix of brown sugar , soya sauce red wine and rub with a little rock salt .
but everyone has therii own way.
you then lay 4 slats of thin cedar stick across the back and frount of the salmon and wire the ends of the cedar sticks together in pairs .
you take a longer 3 inch diameter cedar post and split it half way and carve the other end to a point .
you place the salmon in its latice between the split of the cedar post and wire the end closed .
so you now have a salmon splayed out on cedar strips in the center of a cedar post .
you then stick the post in the ground next to a camp fire and turn it occasionally.
it comes out half way between bbq and smoked . apart from wire replaceing cedar bark ties and the maranade this is how the first nations peoples of the pacific northwest have been cooking salmon for thousands of years .
the secret is to backwards butterfly the fish so that the thin belly is in the center as opposed to the thick back. other wise it wont cook properly.
dont forget to soak your cedar in water, or use fresh cut wood , its harder to burn that way. but you want to cook it slowly away from the flame.
this should help but we use shorter sticks (about 4 foot long) and a camp fire closer to the ground.
if its a really big fish you might need a couple length wise thin stick in your latice . we once did a 50 pounder this way.
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