Fishing Victoria Forum

Well, I finally got around to smoking some Australian Salmon. This is using the hot smoking technique. ( there are two smoking techniques hot and cold, the hot technique involves heat and smoke, so the fish is cooked as well as being smoked. The cold smoking technique takes longer and the heat is removed from the smoke)

The flavour of the smoked salmon is very subtle, and I found adding Basil Pesto, overrides the flavour of the smoked salmon. So the search is on for subtle flavours that compliment the smoked salmon.

A touch of salt helps, and usually I like adding the tang of Lemon to my fish, (Hint lemon is great added to Fried Rice)

Try a little brown sugar, sprinkled sparingly on the flesh.
Me, I love the taste fresh from the smoker on its own, but you can play around with flavours a little.
30 minutes in my meth burner portable smoker, and it doesn't get time to cool before being devoured,
But it is nicer, cooled and fridged for a day..........

colin

Maybe some creme fraiche + dill + lemon juice, on a freshly cooked potato rosti?

prepared for the smoker

Is the salmon any good in the smoker

barra mick wrote:Is the salmon any good in the smoker

It has had very subtle smoked flavour.

Wolly, I still haven't used my smoker I purchased a year ago ! I lost the instructions, actually there were none but some instructions were on the box it came in, the amount of wood chips has me stumped, do I put a thin layer right across the pan or just lumped on top of the burners ? mine has 3 metho burners, I'm still waiting on catching some salmon to try it out ! figures...I buy the smoker and haven't caught a salmon since.

Wolly Bugger wrote:prepared for the smoker

Nice fresh salmons you have there WB Make me hungry :tongue:

hey Wolly, What I do, is to smoke 1 at a time. Take the heads off, butterfly them open, skin side down.
You would want it to be smoking for at least an hour plus the way you have them there.
Once the salmon is butterflied open and sitting in the smoker, I sea salt the flesh ( facing up ) then springle lightly
some brown sugar. I smoke it for minmum 30 - 40 minutes. Salmon has to be well smoked ! with the flesh lying open, it insures
it gets fully done. I would never put whole fish in as you have.....
best way, just play around with different woods and methods until you find the best way....
P.S I always sit the fillet on some aluminium foil, as they get quite hot smoking and the foil stops the juices dripping down
onto the wood chips, just enough foil for the size of the fillet.
Hornet,
depending on smoker type, evenly spread wood chips on the bottom, as Wolley has done, but make sure the rack the salmon
sits on is not sitting directly on the wood chips. You need the gap to allow the chips to smoke and circulate.
The meth system, The meth containers sit underneath the smoker itself, so the flame/ heat goes thru the bottom of
the smoker, heating up the chips and make them smoulder.............hope that helps

Where do you get the smokers from?