Maple Syrup Candied Smoked Salmon
Trying to do my first batch of candied smoked salmon with a 12 lb Coho we got yesterday.
Started with doing a very good job of removing all the scales. Then filleted it and cut it into long strips like the commercial stuff you see in the stores. Cut the strips down to the skin and then used a tip from the forum and cut the skin with pair of heavy kitchen scissors which are almost shears and used for things like deboning chickens. They worked great and are very fast and effective. Leaving the skin on seems to help with holding the integrity of the flesh while being marinated, stirred and handled.
Then got a very large deep Pyrex rectangular casserole dish and added the fish and a little sea salt sprinkled on the salmon strips. Hope it was not too much as I hate overly salty smoked salmon. Then following some advice from a friend, I filled the dish up with Aunt Jemima’s Maple syrup, covered and placed in the fridge and stir it from time to time. You can get 4 liters of Aunt Jemima’s from Costco and it is very reasonably priced.
The salmon has been in the syrup for about 15 hours and it is already starting to look translucent and I am not sure how long to leave it before sending it to the smoker. Has anyone else tried this method?
This is a first effort and I know I will learn to refine the process and recipe overtime. I understand it should be air dried for a while before going in the smoker.
Trying to do my first batch of candied smoked salmon with a 12 lb Coho we got yesterday.
Started with doing a very good job of removing all the scales. Then filleted it and cut it into long strips like the commercial stuff you see in the stores. Cut the strips down to the skin and then used a tip from the forum and cut the skin with pair of heavy kitchen scissors which are almost shears and used for things like deboning chickens. They worked great and are very fast and effective. Leaving the skin on seems to help with holding the integrity of the flesh while being marinated, stirred and handled.
Then got a very large deep Pyrex rectangular casserole dish and added the fish and a little sea salt sprinkled on the salmon strips. Hope it was not too much as I hate overly salty smoked salmon. Then following some advice from a friend, I filled the dish up with Aunt Jemima’s Maple syrup, covered and placed in the fridge and stir it from time to time. You can get 4 liters of Aunt Jemima’s from Costco and it is very reasonably priced.
The salmon has been in the syrup for about 15 hours and it is already starting to look translucent and I am not sure how long to leave it before sending it to the smoker. Has anyone else tried this method?
This is a first effort and I know I will learn to refine the process and recipe overtime. I understand it should be air dried for a while before going in the smoker.
eman
