Reply With QuoteTry painting on some Olive or Canola oil the next time right onto the grills. Shouldn't impact the flavour as there won't be much transfer onto the fish.Originally Posted by r.s craven
What do you all use to prevent salmon skin from sticking to the racks ?
i find the spray on product (Pam) doesn't work that well.
too much damage when removing the stuck on fillets.
Try painting on some Olive or Canola oil the next time right onto the grills. Shouldn't impact the flavour as there won't be much transfer onto the fish.
TenMile
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I use a Bradley, and they have teflon racks that you can buy. I spray them with any type of no stick including Pam if thats what I have on hand. My fish does not sick to the racks. I also wait till the fish cools before removing from the racks to prevent pieces from braking.
The secret is to let the fish dry- then dry skin side up for an hour or 2 -I use a fan-the skin gets dry and leathery-then I wipe the skin with cooking oil and place on an oiled rack-you will never have stuck salmon again.
"So many fish-So little time"
Teflon is known to emit cyanide gas at higher temperatures , even the low heat in the smoker must react with the teflon to transfer direct to the product , I am very wary of anything with teflon in it.
My 2 cents worth.
AL
take the skin off and spray racks with pam ,when smokeing is finished ,leave in smoker overnite in cool place ,if you do in fudge size or strips fish will not stick!
Just did my second batch of smoked salmon with my next door neighbour's Bradley Digital smoker. The first batch I had the fish sticking to the racks even though I sprayed the racks with Pam prior to placing the fish on the racks. This time I put the six racks in my oven and heated them to 170 to 200 degrees F for a few minutes. I sprayed the racks with Pam when they were still warm (stacked in the sink they got sprayed a couple times). Fish was placed on racks shortly after spraying with Pam. There was no fish sticking to the racks at all this time, a much easier clean-up!
...Rob
Good tip Rob, will try that next time around .
I generally smoke whole halves of most fish (or candy of course), skin on.
I have found that BARBECUE Pam works much better than the regular kitchen stuff does - it was designed to take some pretty high heat and still function. Combine that with drying the fillets sufficiently and no problemo with sticking.
Cheers,
Nog
Latest batch turned out great, no sticking.
i wiped the grills down with canola oil, and put the smoker in full sunlight
with an old blanket over it.
It got real hot to touch, and the smoke was done in under 6 hours
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