smoking fish

[jekern1015]

As I was prepping my Salmon for the smoker this morning I was wondering why I always smoke my fish whole. My question is , does anyone smoke their salmon as fillets? The worst part about eating salmon is always picking out the bones, for me anyways. Do you leave the skin on when smoking them that way?

 

[sawtooth]

I skin and filet my kokes before smoking. If I am smoking their bigger cousins, I will cut them into one to one and a half inch strips before smoking.

 

[SuperD]

You are really cooking your fish rather than smoking it. Brine fillets and do your smoke. I do like to smoke with skin side down to help hold the fillet together.

 

[dragonfly]

I always filet, I don't like picking bones, plus it is more evenly flavored just watch and cut the amount of smoke time or you will over do it and dry them out. dfly

 

[downriggeral]

I stopped filleting the little 10/12" guys; just no fish left when done. I cut the tail off to gain room in the smoker and slice down the back to allow brine and smoke in. I brine for about 24 hours when the fish are whole. I have posted how I do it. We also catch many large trout and I always fillet them out and remove the skin before brining and smoking. Same way as dfy with the salmon. It's a lot better with the skin and the layer of gray fat removed on the salmon. Alan

 

[downriggeral]

Picture of Finished Smoked Fish



Here is a picture of kokanee and trout after they were done smoking.....yum! thumbsup Alan

 

[lowe1648mt]

I smoke them after I fillet and skin them. saves time in the smoker and in the brine.

 

[Outsider]

When you smoke Kokanee are the bones easier to remove? I love Kokes but they are boney

Thanks, Mark

 

[SuperD]

When you smoke Kokanee are the bones easier to remove? I love Kokes but they are boney

Thanks, Mark

Mark, unfortunately, smoking does nothing to make bone removal easier. I smoke and can 95% of the kokes I catch and don't have to worry about any bones.

 

[downriggeral]

Morning SuperD, Do you put just a lite smoke on them before canning? I read that the smoke intensifies when canned. Certainly no issue with bones once canned; just good calcium added to diet. Thanks, Alan

 

[SuperD]

Alan, light smoke and just enough time in the smoker that I can pull the skeleton out by hand. I ignore any stray or pin bones left behind but have pulled most of the back bone and rib cages out before going in the jar. Just my preference. I fillet the fish on one side and throw both halves in the brine. I don't bother filleting the other side as I think I save more meat doing it my way.

In this picture, look at the fish in the very front of the pan. When I put a finger on the back bone, the whole piece of skeleton pulls out and leaves all the meat.

 

[Outsider]

Mark, unfortunately, smoking does nothing to make bone removal easier. I smoke and can 95% of the kokes I catch and don't have to worry about any bones.

Thanks SuperD.

I guess I was hoping the bones would disappear

I love the taste of Kokanee fresh on the grille with lemon and garlic and I just cut the pin bones out before grilling but that wastes a lot of meat.

Mark

 

[SilverBullets]

I remove scales, fillet, brine overnight, and smoke skin side down.

 

[jtj]

I remove scales, fillet, brine overnight, and smoke skin side down.

I agree with above. I think leaving the skin on keeps more moisture in the meat during the smoking process and after vacuum sealing them up. On the smaller fish I cut heads and tails off and slit the belly all the way down like a taco and smoke em that way. Either way, I don't think you can wrong.

 

[Kokaholic]

I have been smoking mine lately without brineing them. I place some seasoning on the fish a few hours before, leave the skin on the fillets and place skin down. Once on smoker, sprinkle brown sugar over the fillet and smoke for approx 2.5 hours at 140. Just like candy when their done.

 

[downriggeral]

Thanks SuperD, That's a great idea and should save the most meat while still removing the majority of the bones. Alan