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No Salmon Season?!?


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#11 Wandering Sagebrush

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Posted 17 March 2023 - 05:35 AM

Kokannee

I always release them.  Filet and release.

 

They are so tasty!


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I am haunted by waters


#12 Casa Escarlata Robles Too

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Posted 17 March 2023 - 07:54 PM

Kokannee

Yes thanks.

I had photos from the October we watched them but

they got "eaten" bu the computer.

Oh well I have a minds eye image of them.

Frank


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#13 Cpt Davenport

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Posted 09 October 2023 - 02:59 PM

The salmon have been swarming the Santa Cruz harbor. As I sit on my boat in the slip, the sea lions are chasing and catching them right in front of me. No season closure for them. Had to head up to the lake this weekend and at least find some trout. Productive weekend with some lunkers. Not as tasty as salmon, but they will smoke up just fine and yummy.

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#14 fish more

fish more

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Posted 09 October 2023 - 03:34 PM

That's a fatty


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#15 Cpt Davenport

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Posted 10 October 2023 - 04:38 AM

Mission accomplished :)  

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#16 fish more

fish more

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Posted 10 October 2023 - 04:19 PM

Where's the cream cheese and crackers?


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#17 Casa Escarlata Robles Too

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Posted 10 October 2023 - 07:24 PM

Mission accomplished :)  

Yummy some nice looking smoked fish.

Frank


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#18 Cpt Davenport

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Posted 11 October 2023 - 02:54 AM

Where's the cream cheese and crackers?

My favorite!

 

 

I made my go to sweet/pepper batch.

 

-Equal parts brown sugar and Kosher salt for a 2-3 hour dry brine.

-Quick cold water rinse

-Light dusting of garlic powder and cracked pepper

-Air dry on rack with fan 2 hours for the Pellical layer

-Low smoked at 160-180F

-Baste with maple syrup every hour

-Remove and give final maple baste and another round of cracked pepper

 

I begin with pecan wood and finish up with cherry for a nice sharp, sweet, rich bark. 

 

Fool proof and always super good.

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Edited by Cpt Davenport, 11 October 2023 - 02:30 PM.

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#19 Wandering Sagebrush

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Posted 11 October 2023 - 01:58 PM

Looks delicious! I may steal that recipe.
 

The things we learn here are amazing (had to look up “pellicle”).


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I am haunted by waters


#20 Cpt Davenport

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Posted 11 October 2023 - 02:27 PM

Looks delicious! I may steal that recipe.
 

The things we learn here are amazing (had to look up “pellicle”).

I feel the formation of pellicle is a crucial step in smoking fish. It helps with the texture, moisture retention and smoke absorption. Adding some seasoning before it's formation also seals those flavors tight against the meat. Give it a go!


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