I am interested to learn of individuals preference or correctness re the cooking/processing of different salmon species.
ie Barbecuing- which species, best and least desirable
Smoking- best and least.
Any other processing/cooking category input appreciated.
I handle all species by filleting and vacumn sealing with a Foodsaver unless they are going into the can.
Spring-great smoked(mostly cold), bbq'ed or used in any salmon recipe. I don't like it that much in the can, it goes kind of bland looking.
Sockeye- My favourite for the bbq or coldsmoked and wonderful in the can.
Coho-good in the can, good on the bbq and the larger ones smoke well.
Pink- I like them hot smoked with a cold beer---nothing wrong with it.
Chum- these I like to make into salmon candy or hard smoked, never fresh.
Good info, thanks, however Im a little confused with the cold/smoked applications. Any reference material I can refer to?
Cold smoking is a method where the fish is cured (wet brine or dry salt/sugar cure)and then smoked at temperatures lower than 85 F. The product is what is what you get when you order salmon and cream cheese with your bagel.(except...better!) The book I most often refer to is called "Smoking Salmon and Trout" by Jack Whelan published by Aerie Press here in B.C. Maybe others can give you more reference material.
Info appreciated, I will try it