Lox!! Spring Salmon and Albacore Tuna

[Chasin' Dreams]

Spring Salmon and Albacore Tuna going in dry brine to make cold smoke Lox

24 hr marinade in vacuum packs then rinsed, pat dry then into the cold smoker at 70F until they are ready. Will be making some homemade Montreal style custom flavored bagels tomorrow to go with the Lox, cream cheese, capers and chives.

Nom nom nom!!

 

[Bent-Tip]

Hey CD! Would you mind sharing what's in you bowl of flakes???

 

[Chasin' Dreams]

Hey CD! Would you mind sharing what's in you bowl of flakes???

No problem! Half cup brown sugar, half cup white sugar, 1/2 cup rock salt. Then I mix that with some fine chopped fennel/anise, dill, tarragon and lemon zest. The longer you marinade for the less salt you need to use. All depends how strong you want the flavors and how deep you want the brine to penetrate. Also if you do use lemon zest make sure not to use any part of the pith. Use only the very outer yellow cause the pith is very bitter and can taint the brine flavor. Some people like their lox on the salty side. I like mine to be sweet salty.

 

[wishiniwasfishin1]

Whats going on over there Chasin? you make some of the most incredible food.
Are you a trained chef or just a serious hobbyist?

 

[Chasin' Dreams]

Whats going on over there Chasin? you make some of the most incredible food.
Are you a trained chef or just a serious hobbyist?

Thank you!! Much appreciated ☺ just a serious hobbiest. Semi retired so love spending free time cooking. Especially seafood and dishes/flavors inspired from other countries to give range of flavors. My daughter is taking a keen interest in cooking now which is awesome so I'm finding even more reason to hang out with her cooking. She's got a great pallet and comes up with some great recipes. I love it. I find it very soothing cooking and enjoy sharing the pics too.

 

[Chasin' Dreams]

Finished brining for 24 hrs. Rinsed then patted dry then air dried. Now going in the cold smoker.

 

[Chasin' Dreams]

I'll be making Lox much more than hot smoked after doing this recipe. Both the Tuna and Salmon turned out amazing. Much better than I thought it would. Smoked it at between 59 to 70F for 12 hrs with apple chips.
Made some homemade Montreal style bagels to go with it. I'll post pics of the lox when I slice it later for sandwiches.

 

[Dogbreath]

Did you boil the dough?

 

[Chasin' Dreams]

Did you boil the dough?

Yes in honey water. They were such a hit with the family that they requested some cheddar chive ones lol. So making that kind today too.

 

[Chasin' Dreams]

The Spring Salmon Lox


The Tuna Lox


Sliced thin for sandwiches




Aged cheddar & chive everything Montreal style bagel, Lox, cream cheese, capers, red onion, tomato



​

 

[Chasin' Dreams]

Did up another batch of Salmon and Tuna Lox to clear out our freezer of 2017 season fish. Slicing and packaging up the Lox today with my new used commercial meat slicer. Bought it off an x Safeway butcher who got to keep the one they replaced at the store

Slices the Lox see through thin and perfect for packaging. I love it very thin sliced so it melts in the mouth. Hard to not eat a pound of it while packing lol.

The presentation board backing helps it a lot from not getting crushed while vac packing and I think makes it look really nice for when giving it as gifts to friends and family. The Tuna Lox is so delicious on bagels and cream cheese and for sashimi/sushi dishes too. I do it up mildly sweet/salty with not near as much salt as most recipe's recommend. I'm not a fan of biting into smoked fish and just tasting overwhelming saltiness.

 

[RODNREEL]

That's a labour of love.
Very nice.

 

[Chasin' Dreams]

That's a labour of love.
Very nice.

Thanks man. Yes it is a definite labor of love.

 

[Revenge]

hey , where did you find the gold packing trays/cardboard ?

 

[Chasin' Dreams]

hey , where did you find the gold packing trays/cardboard ?

Vancouver food pac supply. http://www.foodpak.ca/home/