Haven't done any in a while but this was a batch of sockeye I did last summer…
Unfortunately I over salted the brine and the fish was left mostly too salty to be used in anything other than dips, pies or soups… A few pieces made it out unscathed.
by SnooRadishes3832
8 Comments
Dude, that is the prettiest smoked fish. I know it didn’t come out how you wanted it but damn, that’s shockingly bright colored after smoking. Really cool.
Beautiful. Salmon I assume? What gives it that red color?
I made a similar mistake my first cold smoke. Now I use equal parts salt and sugar in my dry brine and it’s perfect
Scallions and sesame oil for onigiri!
🍆
Shit that looks good
Would
It looks beautiful and now yiu know how to dial that flavor in.