08-18-2007, 06:09 AM
Based on my experience growing up in Hawaii, I think the biggest challenge to smoking Salmon will be to find the right fish to start with. I got into smoked Salmon when I moved to NorCal and started catching my own. My general rule was only to smoke when the fish was over 18lbs gutted but whole. Smoking tends to dry things out and you need enough fat to keep it moist. Fat is flavor and remember this is the GOOD kind of fat. I have only smoked farmed atlantic salmon once (broke my own rule but had to try it) and was not satisfied with the result. I am guessing but you might be able to find a side of wild salmon at Costco when the phase of the moon is right.
Larry
Edited by - sansei on 08/18/2007 10:10:32
Larry
Edited by - sansei on 08/18/2007 10:10:32
Larry