Fish: In this part of Alaska this time of the year is about FISH more precisely "Silvers" COHO Salmon. This year we have had some very kind people drop fish off for us to process. Fillets go either into the freezer to eat through the year or fillets are cut up and head into a brine for the smoker. Christian does a wonderful job of smoking fish. I do a great job of eating it!
It all starts with either fish we need to gut and fillet or once in a while fish will show up all filleted and what a huge treat! The fillets are a few pounds easily and bright orange!
Once the fillets are washed and cut into smaller pieces the fish is rolled in a dry rub. We use brown sugar, raw organic cane sugar, and salt. This sits in the frig for 12 hours. When the fish is taken out in the morning there is a lot of liquid and the fish is firmer.
Christian washes of the brine off the fish. The fish is then placed onto the smoking racks. We always put some seasonings onto the fish at this point.
Olive oil is wiped onto the racks first, then the cut brined fillets, and a bit of spice.
Perfect! Off to the smoker for some Cherry wood smoke about 2 hours worth. Then the fillets are left int he smoker with the heat on until ready!
Oh so dang good! Fish is then vacuumed sealed and placed int he freezer for winter snacking!
1 comment:
This looks absolutely delicious. Do people just turn up with whole salmon, or do you have to order it from them?
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