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

[SanguinesDream]

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?

[Coasting]

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

[Ross]

Originally Posted by SanguinesDream

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?

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.

[SanguinesDream]

Originally Posted by Ross

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

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

Do you have a recipe for candied smoked salmon?

[H2o2]

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

[Werbo]

Try and find the Hardy Buoys candied salmon recipe

[monocus]

bar-b que at anthonys

[eli@fijireefrock.com]

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

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

[SeaHorse_Fanatic]

Originally Posted by monocus

bar-b que at anthonys

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.

[reefermadness]

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