Hi Kim thanks for stopping by and I'm glad you enjoyed this smoked salmon video! Yes indeed - that Yoshida recipe is definitely still a "go to" for making some mouth-watering teriyaki smoked salmon! I hope your season finished strong with plenty of fillets for winter. Thanks again and tight lines my friend! Captain Zac
Hi Jimmie thanks for watching and I appreciate the positive feedback, including about my place! Lots of fish passes through my kitchen each season! Tight lines my friend! Captain Zac
@@CaptainZac 👍 off season you could do cooking and projects on home and equipment maybe a hunt or 2.. something to think about. As always no offense...
@@jimmieburleigh9549 great suggestions! I would like to do more how to and cooking videos. I do hunt in the fall and hike/bike throughout the year but have kept the videos fishing focused so far. I may expand over time. Sounds like you'd be interested in a wider range of content. Thanks again and tight lines! Captain Zac
Zac, Great job on this fish smoking video. I have always used a wet brine but will probably give this dry brine a try. Thank you for all the work you put into the videos you put out. Good luck on everything in your future.
Hi Mark thanks for tuning in and I'm glad you enjoyed this smoked salmon video! I appreciate the very kind feedback and definitely let me know how it goes if you try this dry brine or something similar! Tight lines my friend! Captain Zac
Hi @DirtBikeWarrior thanks for watching and I'm glad you enjoyed this smoked salmon recipe! I'd love to hear how you like it! Tight lines my friend! Captain Zac
Excellent video! got an 8lb this morning. 2 questions please what is your seasoning and how do you get such a sharp knife I have a Bubba also but not that sharp. Thank you.
Hi @hawnjoe925 thanks for stopping by and I'm glad you enjoyed this smoked salmon video! I bet this recipe would turn out great with Ahi or Marlin - I'd love to hear how it turn out if you give it a try! Thanks again and tight lines my friend! Captain Zac
Hi @gamesof6492 thanks for stopping by and I'm sorry to hear that your fish stuck to the racks. I'd suggest some non-stick cooking spray such as PAM on the racks prior to smoking. Also, when pulling the fish off, you could try using a spatula to get fully under the skin as opposed to picking up with your hands. Best of luck with your next batch! Tight lines my friend! Captain Zac
@@CaptainZac oh the fish didn’t stick much! Your brine is awesome! Im already doing another batch as the first one is gone. Another question, what length Bubba filet knife do you use?
Hi @fishduckdog thanks for watching and I'm glad you enjoyed this smoked salmon video! Yes indeed - I've been very fortunate to have plenty of good teachers over the years... hopefully I can pay a fraction of that good fortune forward with videos like this! Tight lines my friend! Captain Zac
Looks great. Interesting how everyone has a different smoking technique. This year I experimented with longer low temp smokes (5-6 hrs at under 150 smoker temp) which still came out moist probably due to the oil content in the coho. I've read in the UAF (UA Fairbanks) smoking guide that target internal temp should be 150. That may be just a matter of long-term storage freshness and safety. I vacuum and freeze though so up to a year should be fine. And wow that is a fancy vacuum sealer! Jealous.
Hi @agusus thanks for stopping by and I'm glad you enjoyed this smoked salmon video! Yes indeed it is always helpful to experiment with different flavors, smoke times, temps, etc. That longer smoke session at a lower temp sounds like a good idea - low and slow! Interesting that the UAF guide suggests 150 internal temp. There would be a noticeable difference in moisture and texture between cooking/smoking to 130 vs. 150. Haha thanks re: the vacuum sealer - I upgraded from the suction-style models a few years ago and have been very happy with the performance ever since! Thanks again and tight lines my friend! Captain Zac
Nicely done! I enjoy the Yoshida sauce smoked salmon that you did a year or two ago, but this looks good and easy also!
Hi Kim thanks for stopping by and I'm glad you enjoyed this smoked salmon video! Yes indeed - that Yoshida recipe is definitely still a "go to" for making some mouth-watering teriyaki smoked salmon! I hope your season finished strong with plenty of fillets for winter. Thanks again and tight lines my friend! Captain Zac
Great as always my friend. Very interesting and nice change of pace.
I'd of liked to seen more of your place. Maybe you can do a tour next time.
Hi Jimmie thanks for watching and I appreciate the positive feedback, including about my place! Lots of fish passes through my kitchen each season! Tight lines my friend! Captain Zac
@@CaptainZac 👍 off season you could do cooking and projects on home and equipment maybe a hunt or 2.. something to think about. As always no offense...
@@jimmieburleigh9549 great suggestions! I would like to do more how to and cooking videos. I do hunt in the fall and hike/bike throughout the year but have kept the videos fishing focused so far. I may expand over time. Sounds like you'd be interested in a wider range of content. Thanks again and tight lines! Captain Zac
That was amazingly done Captain Zac!
Thanks @fishinnfixin510 I'm glad you enjoyed this smoked salmon video! Tight lines my friend! Captain Zac
T
So well thought out and presented Captain. Thank you.
Hi Steve thanks for watching and I'm glad you enjoyed this smoked salmon video! Tight lines my friend! Captain Zac
Awesome cooking and smoking fish Captain Zac, looks great and delicious too,, thanks and greetings from Down Under,, Tony.
Thanks Tony! I appreciate the positive feedback! Tight lines my friend! Captain Zac
Excellent video, very detailed. Thank you.
Hi Brian thanks for the positive feedback and I'm glad you enjoyed this smoked salmon video! Tight lines my friend! Captain Zac
Zac, Great job on this fish smoking video. I have always used a wet brine but will probably give this dry brine a try. Thank you for all the work you put into the videos you put out. Good luck on everything in your future.
Hi Mark thanks for tuning in and I'm glad you enjoyed this smoked salmon video! I appreciate the very kind feedback and definitely let me know how it goes if you try this dry brine or something similar! Tight lines my friend! Captain Zac
Going to do this my friend, Thanks for your time 👍
Hi @DirtBikeWarrior thanks for watching and I'm glad you enjoyed this smoked salmon recipe! I'd love to hear how you like it! Tight lines my friend! Captain Zac
Excellent video! got an 8lb this morning. 2 questions please what is your seasoning and how do you get such a sharp knife I have a Bubba also but not that sharp. Thank you.
Looks Ono im in Hawaii don't have much access to salmon but want to try your recipe out on some Ahi n marlin Mahalo for sharing 🌺🤙🌺
Hi @hawnjoe925 thanks for stopping by and I'm glad you enjoyed this smoked salmon video! I bet this recipe would turn out great with Ahi or Marlin - I'd love to hear how it turn out if you give it a try! Thanks again and tight lines my friend! Captain Zac
How long does this keep after vaccume sealing? Does it need to be in the refrigerator?
Hi Zac! Do you have a suggestion on what to do to eliminate the pieces of fish sticking to the racks?
Hi @gamesof6492 thanks for stopping by and I'm sorry to hear that your fish stuck to the racks. I'd suggest some non-stick cooking spray such as PAM on the racks prior to smoking. Also, when pulling the fish off, you could try using a spatula to get fully under the skin as opposed to picking up with your hands. Best of luck with your next batch! Tight lines my friend! Captain Zac
@@CaptainZac oh the fish didn’t stick much! Your brine is awesome! Im already doing another batch as the first one is gone. Another question, what length Bubba filet knife do you use?
Thanks I'm glad to hear it! I have a few different Bubba knives but the type I use the most is a 9 inch tapered flex. Tight lines! Captain Zac
Man, you gave some great advice! Like an old pro. You have a good 👍🏽 teacher?
Hi @fishduckdog thanks for watching and I'm glad you enjoyed this smoked salmon video! Yes indeed - I've been very fortunate to have plenty of good teachers over the years... hopefully I can pay a fraction of that good fortune forward with videos like this! Tight lines my friend! Captain Zac
Looks great. Interesting how everyone has a different smoking technique. This year I experimented with longer low temp smokes (5-6 hrs at under 150 smoker temp) which still came out moist probably due to the oil content in the coho. I've read in the UAF (UA Fairbanks) smoking guide that target internal temp should be 150. That may be just a matter of long-term storage freshness and safety. I vacuum and freeze though so up to a year should be fine.
And wow that is a fancy vacuum sealer! Jealous.
Hi @agusus thanks for stopping by and I'm glad you enjoyed this smoked salmon video! Yes indeed it is always helpful to experiment with different flavors, smoke times, temps, etc. That longer smoke session at a lower temp sounds like a good idea - low and slow! Interesting that the UAF guide suggests 150 internal temp. There would be a noticeable difference in moisture and texture between cooking/smoking to 130 vs. 150. Haha thanks re: the vacuum sealer - I upgraded from the suction-style models a few years ago and have been very happy with the performance ever since! Thanks again and tight lines my friend! Captain Zac
good
Thanks for stopping by @srx6128! I'm glad you enjoyed this smoked salmon demo! Tight lines! Captain Zac