The preference

otter

Active Member
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.

B Gibb
 
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.
Cheers,
Tom
 
Good info, thanks, however Im a little confused with the cold/smoked applications. Any reference material I can refer to?

B Gibb
 
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.
Tom
 
Back
Top