Dennis Fraley
TVWBB Super Fan
My dad picked up some whole Alaskin salmons today. I've got them in the fridge now thawing out. Each one is about 3lb's.
I'm going to smoke them appetizer style after I filet them.
Not sure if they have any type of smell to them or not as there still frozen. But I did seem to smell something. I think an ocean smell ya know. But I want to soak them in milk for a while to be sure all the smell is out (I get a little funny about this).
Can I add brine ingredients to the milk just like I would do to water? Like Kocher salt, brown sugar and whatever else I would normally add to a brine?
Also to smoke them appetizer style you don't take temps right? Just smoke them low and slow for a few hours till they look done?
I've read chris's recipie for this and that's why I'm asking about the brine with milk.
And last of all. I've never fileted (sp?) a fish before. I did some searching and found a webpage that explains it. Along with a few pictures. Does anyone else have any tips for this
Thanks in advance
Dennis F.
I'm going to smoke them appetizer style after I filet them.
Not sure if they have any type of smell to them or not as there still frozen. But I did seem to smell something. I think an ocean smell ya know. But I want to soak them in milk for a while to be sure all the smell is out (I get a little funny about this).
Can I add brine ingredients to the milk just like I would do to water? Like Kocher salt, brown sugar and whatever else I would normally add to a brine?
Also to smoke them appetizer style you don't take temps right? Just smoke them low and slow for a few hours till they look done?
I've read chris's recipie for this and that's why I'm asking about the brine with milk.
And last of all. I've never fileted (sp?) a fish before. I did some searching and found a webpage that explains it. Along with a few pictures. Does anyone else have any tips for this
Thanks in advance
Dennis F.