Kokannee
I always release them. Filet and release.
They are so tasty!
Posted 17 March 2023 - 05:35 AM
Kokannee
I always release them. Filet and release.
They are so tasty!
I am haunted by waters
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
2002 Tundra AC TRD 4WD Limited 2009 ATC Bobcat loaded http://sharychic.blogspot.com/
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.
Posted 09 October 2023 - 03:34 PM
That's a fatty
Posted 10 October 2023 - 04:19 PM
Where's the cream cheese and crackers?
Posted 10 October 2023 - 07:24 PM
Mission accomplished
Yummy some nice looking smoked fish.
Frank
2002 Tundra AC TRD 4WD Limited 2009 ATC Bobcat loaded http://sharychic.blogspot.com/
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.
Edited by Cpt Davenport, 11 October 2023 - 02:30 PM.
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”).
I am haunted by waters
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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