What would you do with 70 lbs of fresh, deboned salmon filets?
 

As per title, we were gifted 70 lbs of fresh, deboned salmon filets. They have been in a brine for the past 24 hours, in preparation for smoking.

What would have you done with 70 lbs of salmon?

Dog and cat treats ;) I don't eat fish.
But given my family... Probably smoke it, candy it, make salmon dip, have a salmon dinner party

Oh man.... Candied smoked salmon for sure!!!!!
Cedar plank cooked salmon.
Lemon grilled salmon.

Or be like Jamie Oliver and steam it in a dishwasher. :wink:

What the actual.....WHAT?!? Ewwww!

Do you have a recipe for candied smoked salmon?

If you are Richmond or Nanaimo drop it off at ST. Jeans Cannery and get peppered Indian candy made . I do all the time and get it in 1 lb vacuum packs . Nothing but rave reviews

Try and find the Hardy Buoys candied salmon recipe

salmon
 

bar-b que at anthonys

Fresh deboned salmon loins...
Gravadlox comes in mind with
1)peppercorn and the perfect hint of scotch for its smokey fumes.
2)caramelized to honey glaze sugar with a hint of smoked sea salt and bush berries for the season.
3)10 hr curing in sweet Bombay dill gin then lightly cedar smoked over chilled block of blue ice.
4)Maple glazed center cuts of kosher cured loins of salmon then smoked in a temperature blanked of 180 degree for 6 hours until it simply screams TRY ME
This is some of my work:biggrin:

Ok with that said I know what I am doing in the next couple days and for Christmas:biggrin:

Hahaha.

Actually, I would have smoked most of it as well. I would do a brine of soya sauce, dark brown sugar and maple syrup. Brine for 36 hours. Then hot smoke over hickory, cherry and applewood chips. Adds different flavours. Then vacuum pack for storage. I used to do about 100 lbs of smoked salmon each fall back in the day. Still have my "Big Chief" smoker.

Oh man. I wish i had 70lbs of salmon....especially after reading this thread.

Well not a fan of fish and can't eat it anyway due to it gives me gout but with that much I would Jerk most of it lasts a long time that way

would do the exact same thing you are, smoke it all (about the only thing salmon is good for), mind you I would probably do 3 or 4 different cures.

I have seen a lot of comments about "cedar smoked and such" one thing people should be aware of is not to use cedar for smoking or other soft resinous woods as they contain higher amounts of toxins than normal woods and are generally considered to be poisonous in the general smoking world.

Steve

Fortunately, I've got several kilos of smoking chips all in hardwoods. Alder, hickory, apple, and two or three that I can't remember off of the top of my head. We also added raw chipotle for that sweet zing.

I would love to have a smokehouse to hang and slow smoke these fillets but am just going to have to use the smoker and bbq. We have too much snow too look at smoking in pits although the weather is going to warm up this weekend.

Yup, I use hickory, applewood, cherry (fruit tree wood chips are safe). Cedar is not. Contains natural insecticide.

So you guys wouldn't cook like this?

http://www.cedargrilling.com/art.htm

http://www.cedargrilling.com/images/...lacesalmon.jpg

I've never used cedar in my smoker, but have the BBQ.

nope, you could put it on tin foil and get the same result, just a waist of money as the salmon cooks so fast at BBQ temps it doesn't realy get anything from the plank. just a gimic, more of a presentation thing, no effect on flavore at all, unless your buning the plank.

Steve

I always brush on olive oil, then mayo, then a rich BBQ sauce and sprinkle it with brown sugar and cook in the oven while covered with tin foil at 350 for about a half hour depending on how thick the pieces are. Tastes delicious.

Can you still taste the salmon? :twitch:

After a couple of phone calls, a friend was so gracious to offer to smoke them in her smokehouse this weekend. Awesomesauce delicious! My mouth is already watering.

It's in there somewhere ;)

:thumb: agree

I usually burn the plank heavily on the bottom side them place the salmon on and BBQ.YUM :biggrin:

yup, time to bust out the smoker.

only advantage of the smoke house over your smoker is the amount you can do at once, since I would have split that to about 4 to 6 different types of smoked salmon I would have rather done it in smaller batches, but ya the size of a smoke house makes large amounts faster.

I am building a old fridge into a smaoker now so I should be able to do over 150 lbs at once if I want when i am done it instead of the 20lbs I can do on my bradley.

Steve