I hope you enjoyed watching the video. If you have any questions, comments or suggestions about a topic you would like us to cover in the future, please let us know. Looking forward to hearing from you and thanks again for watching.
At last a place to comment about smoked salmon. I got some smoked fish in Woolies, and it tasted taste-LESS and was slimey, grotty and generally no taste no-good stuff. I was disappointed. I had thought there would be tastey nice fish Did I expect too much, or is this not the way it should be? I am very interested because anything from the sea is so good for you.
Hi Russel, no you didn't expect too much. There are mainly 2 different ways you will buy smoked salmon, cold smoked and hot smoked. The two methods create very different results. I don't which you bought so I can't be specific about your experience but in gerneral I will say this. First of all, I am not a fish expert. I grew up in Florida where fresh fish meant they just came off the boat that day and was generally on our dinner menu at home about 3 times a week, so I have some experience with fish. Cold smoked salmon which is most available in stores, has much less seasoning, fishy flavor and smoke flavor than hot smoked. If you bought cold smoked and were expecting the more flavorful and bold taste of hot smoked then I totally understand your disapointment. Your mention of slimey is never a good thing. No fish, smoked or raw should be slimey. You must also remember, the smoked fish you buy at retail stores is mass produced by the tons. Those manufacturers are much more interested in cost, production and consistancy in their product. Unfortunately flavor is usually much lower on the list. I don't know if this helped any with your previous issue, but I hope our video might show you that smoking your own fish at home doesn't require days of prep, complicated ingredients and techniqes or elaborat equipment. You can use just a charcoal grill or even an old trash can if you need to. The important thing is when you do it yourself, you are in control of what spices and how much spices you use. You are also in control of how much smoke flavor your fish has. And most important you can have fun and be proud of what YOU did. If we can help along the way, please let us know. Thanks for commenting.
@@SmokingAssBBQ Greetings, good Squire. I am really glad for the answer. So look for 'hot smoked fish'. Right, got it. Yes the slimy bit was gross, but I went ahead with the morsel. I am going again tomorrow and will follow your advice. Thank you for such detail, so Merry Christmas and Happy Safe New Year to you and Yours and all your friends.
And another not so pleasant thing about farm raised salmon. These fish are so intensively farmed in extremely dense holding nets that they are literally swimming in and eating their own excrement. The fish are generally ill and diseased. Red pigments are necessary to hide the imperfections in the flesh that result from this type of intensive farm raised salmon. As it is impossible to tell where the farm raised salmon originate. the farming methods used, or density of fish pens it is advised to not consume this fish by industry observers. I only use wild caught Alaska salmon and have had 100% success and satisfaction with wild salmon fisheries. This also holds true for intensively farm raised shrimp. Again, only trust USA wild caught Gulf or Key West shrimp. Ciao
@@SmokingAssBBQ I simply will not eat anything from China but I sure love Louisiana boiled crawfish. I spent 10 years gathering crawfish recipe intelligence till I got it perfected! A Five pound sack and a six pack in a single sitting. We call dat da easy life. Cheers
BTW, two giant red sockeye filets coming out of brine tonight to dry overnight in fridge and into the cold smoker 6am for an 18 hour smoke tomorrow. Will be eating on that this weekend! It’s an “easy” weekend coming up.
I hope you enjoyed watching the video. If you have any questions, comments or suggestions about a topic you would like us to cover in the future, please let us know. Looking forward to hearing from you and thanks again for watching.
Looks dang great to me. Like you said i ain't got time to wait 2 days to smoke some fish. Hats off, great job.
Hey Big T, thank you very much for the compliment. So glad to see there are still people like you who just want to enjoy making BBQ. Thanks again...
At last a place to comment about smoked salmon. I got some smoked fish in Woolies, and it tasted taste-LESS and was slimey, grotty and generally no taste no-good stuff. I was disappointed. I had thought there would be tastey nice fish Did I expect too much, or is this not the way it should be? I am very interested because anything from the sea is so good for you.
Hi Russel, no you didn't expect too much. There are mainly 2 different ways you will buy smoked salmon, cold smoked and hot smoked. The two methods create very different results. I don't which you bought so I can't be specific about your experience but in gerneral I will say this.
First of all, I am not a fish expert. I grew up in Florida where fresh fish meant they just came off the boat that day and was generally on our dinner menu at home about 3 times a week, so I have some experience with fish.
Cold smoked salmon which is most available in stores, has much less seasoning, fishy flavor and smoke flavor than hot smoked. If you bought cold smoked and were expecting the more flavorful and bold taste of hot smoked then I totally understand your disapointment. Your mention of slimey is never a good thing. No fish, smoked or raw should be slimey. You must also remember, the smoked fish you buy at retail stores is mass produced by the tons. Those manufacturers are much more interested in cost, production and consistancy in their product. Unfortunately flavor is usually much lower on the list. I don't know if this helped any with your previous issue, but I hope our video might show you that smoking your own fish at home doesn't require days of prep, complicated ingredients and techniqes or elaborat equipment. You can use just a charcoal grill or even an old trash can if you need to. The important thing is when you do it yourself, you are in control of what spices and how much spices you use. You are also in control of how much smoke flavor your fish has. And most important you can have fun and be proud of what YOU did.
If we can help along the way, please let us know.
Thanks for commenting.
@@SmokingAssBBQ Greetings, good Squire. I am really glad for the answer. So look for 'hot smoked fish'. Right, got it. Yes the slimy bit was gross, but I went ahead with the morsel. I am going again tomorrow and will follow your advice. Thank you for such detail, so Merry Christmas and Happy Safe New Year to you and Yours and all your friends.
And another not so pleasant thing about farm raised salmon. These fish are so intensively farmed in extremely dense holding nets that they are literally swimming in and eating their own excrement. The fish are generally ill and diseased. Red pigments are necessary to hide the imperfections in the flesh that result from this type of intensive farm raised salmon. As it is impossible to tell where the farm raised salmon originate. the farming methods used, or density of fish pens it is advised to not consume this fish by industry observers. I only use wild caught Alaska salmon and have had 100% success and satisfaction with wild salmon fisheries. This also holds true for intensively farm raised shrimp. Again, only trust USA wild caught Gulf or Key West shrimp. Ciao
I totally agree Gregg. A lot of the farm raised comes from China believe it or not. Same thing with frozen crawfish they too are coming from China.
@@SmokingAssBBQ I simply will not eat anything from China but I sure love Louisiana boiled crawfish. I spent 10 years gathering crawfish recipe intelligence till I got it perfected! A Five pound sack and a six pack in a single sitting. We call dat da easy life. Cheers
BTW, two giant red sockeye filets coming out of brine tonight to dry overnight in fridge and into the cold smoker 6am for an 18 hour smoke tomorrow. Will be eating on that this weekend! It’s an “easy” weekend coming up.
@@greggramig910 Fantastic, let us know how it turns out.