To hell with salted fish. "I find Pastrami the most sensual of the cured meats".
Posted on 04/09/2020 4:06:57 PM PDT by nickcarraway
I’m 100% with you!
What kind of fish, Herring???
How much wine??? Dry or sweet???
To hell with salted fish. "I find Pastrami the most sensual of the cured meats".
With finally chopped red onion and capers - extra Yum!
“These regions have developed advanced systems to farm salmon,” he says. “Often, Irish and Scottish salmon have the highest fat content, resulting is a silky, rich texture.”
D*****S
I have NEVER spoken to a person who could identify wild from farmed on sight, nor the chemical differences. I am ALWAYS the educator. It would have been a small thing for the author to include one photo and a paragraph on the drawbacks of farmed, rather than the pathetic “fat” citation.
Clickbait.
Do they make salmon lutefisk?
Please get to your education,Teach. Thee suspense is killing me.
In brine mixtures you are looking to submerge the fillets or meats, so wine base (with or without water) is based upon how much meat you are smoking. Try a chardonnay but experiment if you like smoking.
I soak my apple chips in water and then add them to the fully glowing coals prior to the fish.
1 cup water
2 cups soy sauce (or whatever is left in your soy bottle)
1 cup dry white wine
1/3 cup white unbleached cane sugar
1/4 cup sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Tabasco sauce
3 lbs salmon fillets
Many brine recipes contain no wine but I always use some. I also use more sugar and salt but keep the salt to half the sugar where most call for them to be equal.
I use a water pan in a pill shaped smoker to keep it all moist. I don’t like the fish or turkey to be too dried out. (Did I say try two turkey legs in addition but cook them 30 minutes more by starting them early?)
Rinse it after six to ten hours in the fridge and pat dry.
No , chubs.
Did you ever eat any salt cod? When I lived in Alaska my brother bought some. It came from someplace on the Atlantic seaboard - Nova Scotia I think. It was interesting stuff. Came in a little wood box and was completely encrusted in salt crystals. We soaked it in fresh water for a while and it was actually quite good. Sure didn’t need to add any salt, that’s for sure!
I loved my pop, so yes, I ate it. I was my mother's favorite because I would eat whatever they made. She say it was because she had known me the longest. (1st child). I might have to try it again.
Let me know if you find any. It was the early 1980’s when my brother found it in Alaska. Haven’t seen it since. Have found frozen Atlantic cod fillets packed in Canada since then and they are delicious.
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