Comments on: Cold Smoking Salmon

By: Epilogue | Arctic Dream

Epilogue | Arctic Dream — Sun, 10 Mar 2013 20:33:59 +0000

[...] Smoking Fish [...]

By: Winston

Winston — Thu, 23 Feb 2012 18:17:38 +0000

I’m not surprised. The salmon we smoked was marinating in salt and sugar a few hours after it came out of the water. I think that’s important. Salmon has some much fat, and the fat start to change the flavor very quickly without salting. A commercial operation just couldn’t do it that fast. My theory at least.

By: Winston

Winston — Thu, 23 Feb 2012 18:12:11 +0000

Hope you ate a lot!

By: Winston

Winston — Thu, 23 Feb 2012 18:11:36 +0000

I’ve always heard that juniper is good for smoking Salmon. The flavor is strong. And there’s juniper bushes all over the hill behind our house.

By: Winston

Winston — Thu, 23 Feb 2012 18:09:47 +0000

And it’ll be great fun to build a smoker.

By: Jerry Brody

Jerry Brody — Thu, 23 Feb 2012 16:37:55 +0000

Haven’t had great dried smoked salmon since we were at Salmon Falls Resort in Ketchikan Alaska. The owners of the fishing resort made there own smoked salmon.

By: Hakan

Hakan — Thu, 23 Feb 2012 16:05:49 +0000

I will never read your fish blogs before my dinner time. It makes me craving for food.

By: Stephen Pace

Stephen Pace — Thu, 23 Feb 2012 15:34:33 +0000

Quick question: what made you chose juniper vs. other options?

By: Joe

Joe — Thu, 23 Feb 2012 15:00:31 +0000

Outrageous! Looks good, Winston. I trust you will bring some of your fish-smoking skills back to the US when you return.