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Old 06-24-2009, 05:37 PM
 
Location: The end of the road Alaska
860 posts, read 1,709,644 times
Reputation: 1757

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I scored a couple king salmon. The first batch always goes in the mail to family and friends 'down south'. This is a good one, I out did myself!
Next batch goes in the canner for the pantry.


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Old 06-24-2009, 05:40 PM
 
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Nice Job.. Smoked samon is my wife's fav... You did a great job!!!
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Old 06-24-2009, 05:41 PM
 
Location: Naptowne, Alaska
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Looks dang good! My brother stopped by this morning and traded some fresh red for halibut. I'll be enjoying some mouth watering fillet of red salmon this evening.
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Old 06-24-2009, 06:19 PM
 
250 posts, read 630,349 times
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Quote:
Originally Posted by GrammasCabin View Post
I scored a couple king salmon. The first batch always goes in the mail to family and friends 'down south'. This is a good one, I out did myself!
Next batch goes in the canner for the pantry.

Yummy!

You have such a comfy looking kitchen nook. I also admire the simplicity of the blue glass you have arranged around the window.
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Old 06-24-2009, 06:24 PM
 
Location: Bliss Township, Michigan
6,423 posts, read 11,095,222 times
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OK, now I'm really hungry.
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Old 06-24-2009, 08:55 PM
 
20,482 posts, read 26,615,772 times
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I love that pic; good looking salmon. King is my favorite.
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Old 06-24-2009, 08:57 PM
 
Location: Tulsa,OK soon Alaska.
149 posts, read 313,809 times
Reputation: 42
ooooo looks good.
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Old 06-24-2009, 09:17 PM
 
Location: Casa Grande, AZ
8,685 posts, read 14,188,762 times
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Beautiful pic as usual GrammasC...

Does that plant on the left need water or is it the picture..can you tell I studied it closely, love your kitchen...
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Old 06-24-2009, 09:18 PM
 
Location: alaska
471 posts, read 1,140,434 times
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I had some russian river reds last night. HHHMMMM good. Like to get a good recipe to smoke some.
I wonder if I could smoke a small batch on a bbq grill or will it get to hot. I have smoked a pork shoulder on a the grill.
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Old 06-24-2009, 11:51 PM
 
Location: The end of the road Alaska
860 posts, read 1,709,644 times
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I use the dry brine receipe in the Alaska cookbook, been using it that way 25 years. It takes extra patience but is well worth it. If you don't have a smokehouse, check garage sales for Little Chief electric smokers. They do a fine job. I think your BBQ would get too hot for a true smoked salmon, they'll cook before they become preserved by smoke. It'd still be delicious if you want to do small batches, you'll just have to experiment.
If you have a place for it you can build a little smokehouse with a couple pieces of plywood and a few 2x4's. Might be worth doing if you're able to get a quantity of fish. What's a russian river red? Would that be what we call the sockeye?
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