Smoked Cod, Salmon and Mahi for Snack Stix and Sushi

[Mark R]

This is part of an experiment for making smoked fish stix for snacking. I wanted Sushi soooooo.
We start with some Pacific Cod that I smoked. I messed up onbrine time, I got pulled away for family stuff and they had to sit overnight. Too long.

Pretty piece of fish.


Some of the finished cod, just off the smoker. You can see the blotchy color from not being turned enough. Taste was real good except really salty, prolly from sitting in brine too long. My bad.


So we try again with farm raised Salmon and a bit of Mahi.


I just used 1 qt. of cider heated long enough to dissolve the salt and cooled the pot in the sink in water and ice.


Here we are on the grille double decker.


I deleted the finished pic. ......well not all.
Shushi Makins! There are both Mahi and Salmon on the plate (sliced), made some of each. The sauces are Chipolte ABT dipping, Wasabi, Raspberry Chipolte and Thai Sweet Chili Sauce.


Rollin Shushi.


This tray was full when I finished.


Fish was brined for 4 hours, recipes available.
Now if I could just get out and catch something myself.

[fishpirate]

Look's great!!

[shamus]

Any ideas for smoking salmon for my Sundaty morning bagel. Hot smoke or cold ? type of wood?

[Mark R]

Any ideas for smoking salmon for my Sundaty morning bagel. Hot smoke or cold ? type of wood?

Gravad Lax or Gravlax

The Cure.

3:1:1 seasalt: brown sugar: dried dill tips
Mix well - I generally use a mortar and pestle for this.

For one side of salmon (approx 3lb) I generally mix 3 batches.
so about 9tsp seasalt : 3 tsp brown sugar : 3 tsp dilltips

Sprinkle bottom of large pan with the cure and place fish on top (I usually cut the side in half). Then drizzle all over with honey and add more cure. (Honey is optional but real good)
Add the second piece of salmon, honey and cure.

Wrap in clingfilm and put in fridge overnight.

Following day pour off the liquid, turn the fish over so the top bit is now on the bottom, rewrap and stick back in fridge for another day.

Next day,
Pour off any more liquid and wipe the remaining cure from the surface of the fish with kitchen roll.

At this point you can either cold smoke, slice and eat.
Basically at this point, it's a mild cured gravad lax.

I cold smoke for 8 to 12 hours (as long as possible).

[shamus]

Thanks will try this week end.

[GILs_GONE_WILD]

Nice spread !!!

[mauso1]

nice lookin rolls

[Mark R]

nice lookin rolls

Next Paddle In!

[shamus]

[quote][Gravad Lax or Gravlax/quote]

sitting in the fridge will flip tomorrow

[shamus]

After 24 hours I can see that its already getting the right color and texture. TOmorrow I'll give t a light smoking. The honey was a nice touch, cuts through the salt.

[Mark R]

After 24 hours I can see that its already getting the right color and texture. TOmorrow I'll give t a light smoking. The honey was a nice touch, cuts through the salt.

And?

[shamus]

Never got a chance to make it to the smoker. I'm trying it again this weekend.