Post by bbird on Apr 8, 2008 13:29:04 GMT -5
This really isn't a recipe, since I don't add anything to the fish. 
Use fresh salmon, frozen just doesn't taste the same... Some people feel safer using a brine and soaking the fish for 24 hours, but its not necessary. (I don't)
First thing you want to do is soak cedar planks in water overnight. Our cedar planks are about 5-6 inches wide, and about 3 1/2 ft long).
We build a longgggg fire pit. Its about 10 ft long, but we do a lot of fish at one time. You can build smaller fires. We also use a metal rod that is put above the fire (about 3 1/2 ft above the fire). We like cedar wood for smoking, but alder can be used too. You want to stay away from real pitchy wood. You are going to cook the fish for at least 12 hours, closer to 15 hours. You'll need to feed the fire to keep the temps even....if you can't tend the fires, just be prepared to cook it for longer.
To prepare the fish, cut the heads off, slice them up the middle and clean them. Your fish will now be able to lay open, skin side down on the soaked planks. You then tack the fish on the plank.
Once your fire is smoking, lean the planks up against the pole, so that one end of the plank is on the ground, the other is supported by the pole. Make sure the plank isn't in the fire though. If the fire gets too close to the plank or gets too hot, a water bottle works good at tampering it down.
You don't have to turn the fish or anything, just tend the fire. The smell is wonderful, and if your family is like mine pick one fish to nibble on during the day and leave the rest of the fish alone, lol.
That's it, its really easy, just takes time but totally worth it.
(Just a little note, in my area smoked salmon done like this goes for about $40 an ounce.)
Use fresh salmon, frozen just doesn't taste the same... Some people feel safer using a brine and soaking the fish for 24 hours, but its not necessary. (I don't)
First thing you want to do is soak cedar planks in water overnight. Our cedar planks are about 5-6 inches wide, and about 3 1/2 ft long).
We build a longgggg fire pit. Its about 10 ft long, but we do a lot of fish at one time. You can build smaller fires. We also use a metal rod that is put above the fire (about 3 1/2 ft above the fire). We like cedar wood for smoking, but alder can be used too. You want to stay away from real pitchy wood. You are going to cook the fish for at least 12 hours, closer to 15 hours. You'll need to feed the fire to keep the temps even....if you can't tend the fires, just be prepared to cook it for longer.
To prepare the fish, cut the heads off, slice them up the middle and clean them. Your fish will now be able to lay open, skin side down on the soaked planks. You then tack the fish on the plank.
Once your fire is smoking, lean the planks up against the pole, so that one end of the plank is on the ground, the other is supported by the pole. Make sure the plank isn't in the fire though. If the fire gets too close to the plank or gets too hot, a water bottle works good at tampering it down.
You don't have to turn the fish or anything, just tend the fire. The smell is wonderful, and if your family is like mine pick one fish to nibble on during the day and leave the rest of the fish alone, lol.
That's it, its really easy, just takes time but totally worth it.
(Just a little note, in my area smoked salmon done like this goes for about $40 an ounce.)
