The Art of Cold-Smoking Salmon: Samaki Smokehouse | food.curated. | Hooked Up Channel
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- Опубликовано: 8 сен 2024
- In this episode of food.curated., Liza meets Simon Marrian, the president and owner of Samaki Smoked Fish in Port Jervis, NY. He’s a self-taught fish smoker who began selling cold-smoked fish to upscale safari lodges as a young man in Africa. Samaki Smoked Fish is proud of their all-natural product line that also includes smoked trout, sable, whitefish, and cold-smoked yellowfin tuna. And if this doesn’t speak for itself, you can find their product front and center at some of the premiere seafood counters in NYC: Russ & Daughters, The Lobster Place, Barney Greengrass, Zabar’s and Agata & Valentina. (Or across the country in specialty markets in Boston, Washington, D.C. and California.)
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This place has been completely renovated from the ground up since this video, you guys should go back there now, its amazing.
I am eating smocked salmon at the same time i am watching this video! Nom nom! :P
I still enjoy smoking wild caught Alaskan Copper River salmon. Its all natural and highest level of omega 3 oil. I use a few fruits in my brine along with sweet onions and minced garlic with a few types of sugar to make it slightly sweet. After smoking with wild cherry and hickory wood mix I feel its a flavor to die for and smooth texture but its not the cheapest to smoke. My recipe for 37 years living in Wisconsin,USA.
I would like to hear more about this!!! Do you have a web page I can go to to read more ? 🐟🐟🐟🐟
Me and my brother fishes for copper river 👍
Holy serendipity! Bought a package of your fish 3 days ago. 2 days ago I ordered a smoker. 1 day ago I start researching smoking salmon. Tonight I find your video. Tomorrow I get my smoker.
Jason?
Amazing set up! Thumbs up!
Jambo Bwana.
Greetings from Wasaga Beach Canada came across your video while learning to cold smoke salmon Thanks ,your fish looks great!
My late parents lived in Nairobi when my father was in the RAF in the 1950's due to some tribal uprising too bad I was not born there.
My father never shut up about living in Kenya.
Thanks for using Canadian Salmon I will look for some in the store !
Now I have to get back to cold smoking my Great Lakes King and rainbow!,,
Alot of New York Jews Depend on your Product,...
Maybe even Jerry Sienfield,. Your a Good Man
I thought the pellicle forms before the smoking process (4hrs).. to help the smoke adhere to the fish?
beautiful video ...
I wish to have that much experience I only cold-smoked salmon for 5 seasons on my balcony with home made cedar smoker. I agree that brown meat has to be trimmed and also fatty edges because they turn yellowish and dont taste that good. My formula was 12h in brain 12 hours drying in the fridge 12-16h cold smoking.
Great little film and what an awesome place. I could live off of salmon lox lightly smoked with oak
America needs you!
Impressive, just love it.
l love smoked salmon
THANK YOU FOR YOUR VIDEO AND NICE PRODUCT YOU ELABORATE. I LEARN A LOT AND RESPECT DEEPLY THE WAY YOU HANDLE THE FISH TO COME WITH A BEAUTIFUL PRODUCT. WRITING FROM A SMALL TROUT FARM IN SOUTH OF CHILE. YS. JULIO VIDAL
when he started taking about when he started smoking fish it sounded like one of those anti drug videos from high school. lool
demosthenes g omg 😂
demosthenes g drugs are bad m'kay
The cure
Hey guys, Great video. I run a small smokehouse in Canada and was wondering the name and make of the skinning machine you use is called?
great good luck and thanks
omg !! this would be so good if it's wild salmon :(
In the USA you can not call wild salmon "organic". Go figure.
@@AttilatheHun576 because organic is just a marketing term. go figure.
There was a time back in the 80's that I smoked a lot of salmon but I finally had to stop. Why you ask? They were just to hard to light.
Stupid I know but it still gives me a laugh. Take care and stay safe.
I bought this product and the salmon wasn't salty enough for nova lox, and I don't like it too salty. I called about about it after I bought it too see if next time they could sell me a piece more salty and they said no. So I never bought again from them. Acme makes a better smoked vova salmon in my opinion having tried both.
Music is too loud!!!! I can hardly hear the dude!!!
I have eaten many of Kenai river AK sockeye and AK sockeye, kings and silvers and even a few pinks.
I make cold smoke GRAVLAX from AK sockeye salmon. Get 2 fillets equal length that have been frozen for 10 days. After freezing for 10 days, then defrost and then on both sides coat with sea salt and sugar equal parts, fresh cracked black pepper, dill seed lightly crushed in mortar or herb grinder, FRESH dill and lots of it this is a key ingredient DO NOT substitute dried dill and wrap tight in plastic wrap nice and tight and put into a plastic rubber maid Tupperware large and put another one on top with heavy weight on top to press out the water moisture from the fish. A couple of cast iron pans work fine. Leave that in the fridge for 4 days and dump out the water that comes off the fish twice a day this is what you are doing removing the water moisture from the fish and cold curing with salt and sugar basic old time curing technique salting. Oh yeah coat both sides of the fish with salt.sugar.fresh dill that is your curing. Slice it thin and remove the meat from skin. I like to take the skin and fry it up crispy and then slice up a ton of Gravlak and make monster fat sushi salmon skin handrolls (get some seaweed wrap, sushi rice, ginger and wasabi and some soy sauce) with the fried up crispy skin and smoked salmon..... so good YUM!
I've been smoking fish for decades and it is very easy anyone can get good results and you don't need some expensive smoker with pellets. Smoker is only a box to contain smoke and low heat, you can make one from an aluminum garbage can. Just put some racks in it and get an electric heating elements and heat wood chunks in a pan. I've seen some great homemade AK smokers.
I slow smoke salmon and rainbow trout with alderwood or Applewood chunks over wood coals CRAZY GOOD it comes out so delicious. After 4 hours you get great soft smoked fish so juicy and moist and delicious then when it cools its salmon fish jerky for sandwiches. Great for days weeks of eating smoked salmon or trout piled high with cream cheese on my homemade NY bagels. YUM, That's livin!
Is the earthy flavor comes from graving your but right before you going inside the cooler room? (minute 3:03) LOL :). Just kidding, I noticed that you used gloves during the process.
Finally. Hearing from the fish man himself
Love the info and the smoke house,,,sure like to get some smoked fish from you,, you ever have smoked chubs,,,?
Makes Me Hungry
i love it
i have to order some soon!
This is an awesome operation, but I don't find anything wrong with the trimmings that are cut off. I hope they find good use for them, as not to waste perfectly good resources. Just because the majority wastes things, it doesn't make it an intelligent thing to do. And I never believe in the label of "organic", but it's a delicious looking product.
Nice
😎😎😎😎👍👍👍
Hey guys, I live in zanzibar and want to start cold smoking fish. What wood did you use when you lived in Kenya. I will try the lime tree wood. Any advice will be greatly appreciated, Asante
smoke fish everyday
Do u remove the skin prior to smoking?
where is your shop
How can you call it organic if it's from the ocean ?
Think about your question for a minute . . .
Are the fish you use wild caught or farm raised?
this town is near by me
I'm starting to smoke tuna in zanzibar Tanzania
Your product looks great, it seems that every time I smoke salmon (hot smoke) it just doesn't taste right. I've used oak then switch to applewood but always get the same results. Should I switch to sawdust or continue using chunks of wood. Thanks- Frank
Frank Daniels
use alder Wood for smoking fish.
first of all do you want it hot or cold smoked? because you cant compare the two tastes,they are different,second what is it that doesn't come out right in your view?
Apple is way to strong. It's also better if you can cold smoke it. You also want to cure the salmon before smoking. I use a smoke tube by A-Maze-N in my grill
They don't ship out of state from what I seen on their website. I'd buy some if the shipped it in dry ice.
They do ship out of state. Its the cost if shipping that's the deterrent.
Cure
How do you cure the salmon - salt and sugar or brine with water?
Both
Farmed Salmon from the farm in Ireland and he calls it organic and natural? Does he have any idea what they feed the fish with at those farms? Tones of vitamins and carotene to give the fish more pink color...and who knows what else...etc. So this salmon on the video has nothing to do with organic. The only organic Salmon is a Salmon which is wild caught in an ocean ( or a river ) or if you buy it straight from a fisherman who just came out of the boat.
And a question: Can I cold smoke a Salmon in an electric smoker Masterbuilt, using the fruit wood chips? I tried once and wasn't successful. Have anybody had some luck with an electrical smoker - to cold smoke a fish? Looks like it's too hard to control the temperature, keep it at 75F and create the small amount of cold smoke at the same time...!
Erick, what you say about wild harvest fish being organic makes sense. But read the law. Because they can not know what conditions the wild fish were exposed to the USDA will not certify it organic. Dumb? Maybe. But that the law.
at the Irish fish farm? were you there?
did you see what they fed them?
I was there and seen it face to face in combat .. signed, Jesse Ventura
"or if you buy it straight from a fisherman who just came out of the boat. " what if he is going in the boat?
samaki a swahili word for fish
great stuff. but i really cant understand the american mentality of removing the skin and top layers and any slightly darker meat. the best bits! but then i suppose most americans eat blue cheese and butter out of a squeezey bottle.
the smoked salmon is raw you don't eat raw skin... and the dark part has bad taste
+God Lee or just have decent products available for public consumtion in your stores. cheese in a bottle, or butter in a bottle, is not even real. its not even actually cheese. its a disgrace and you should all be ashamed of yourselves
The oil in salmon oxidizes rapidly particularly in "dark" blood meat or desiccated surface flesh. It tastes kinda like linseed oil.
well i was not talking to you personally. didnt mean to ruffle your feathers mate
Man,,,I LOVE salmon skin,,,and as for the dark meat,,,I like that too,,,we Americans are such pussies when it comes to many things..I never buy fish without the skins!
Thank you for the loud background music. I also didn't want to hear them talk
How can fish be organic?
+Manuel Santizo think they mean the process of smoking is organic.
No, the fish are fed organic fishmeal. That means no preservatives.
I thought their fish were wild caught from Norway, Faroes Island, Ireland and Canada... ?
There are more and more fish farms where they’re fed with lots of antibiotics, etc., plus colorings so their flash gets the nice pink/red color.
Google two types of fish fillets. One caught wild vs farm raised
last time i checked atlantic salmon aka FARMED salmon don't even have the same diet as a wild salmon... hmmm top quality?
What? Atlantic salmon is not farmed. Farmed salmon is farmed.
+WJ Cooke But have you ever seen a sign on salmon that reads, "Farmed Salmon"? That wouldn't sell as well as a well thought out label.
+WJ Cooke Wild Caught vs. Farm Raised Salmon. Over the years, the wild caught stock of Atlantic salmon has been so reduced by over fishing that there is essentially no wild Atlantic salmon left. Instead, Atlantic salmon is now extensively farm raised: primarily in Chile, Norway, Scotland, and British Columbia.
Jordan G I agree, but farmed Salmon are still good eats. There are many other delicious species of fish, too. The labeling thing is rather tragic.
Atlantic salmon, Salmo Salar, is farm raised. Salmo is in the trout family. It is farm raised as is chinook (Oncorhynchus tshawytscha). Our rainbow trout Salmo gardineria has been reclassified as pacific salmon (Oncorhynchus mykiss). Fishery biologists are not to be trusted.
how can a farmed fish be organic just a question.. I thought organic meant wild
There are no wild Atlantic Salmon, it's certified Organic by European standards.
Please! Lower prices!
As long as the farmed salmon is "organic". Whatever that means.
Cold smoke, no heat at all. hot smoke. normal heat n smoke...
How do I order some?
pick up the phone
It's not 1 milometer it has to be more like 5 milometers in any event bigger!
An American not understanding the metric system. 😂
$36.00 a pound.
gravlox?
It's similar, yes
Why not use American, wild salmon? You support small, family business and you get a high quality product. Just saying
what? atlantic salmon?? come again, please...
70-80 celcius or F?
Cel
Farenheit!
Farmed salmon? No thanks. I catch mine in the Columbia River.
Other than that-nice video and good luck in your business.
Be sure to cut off all that radio active stuff before you eat it.
the more the ole fulla raved , the less i believed.............bulldust
mol be
hahaha...
It's pronounced as FILL_IT not FILL_LAY
Make your own people and save a fish head (instead of save an arm and a leg lol.)
Kids if your reading this please don't listen to this guy. He's glorifying smoking fish. It's not all that great. I used to smoke a lot of fish and please listen when I tell you it's not that great. It almost ruined my life
Cysquack Gannon Evidentially you mustn't have put out a decent quality product or you'd still be in business and wouldn't be talking the way you are.
How did it ruin your life? Did you suck at business, or was there health issues involved?
xinic5 I became really lazy. I stoped going to work because I would just sit around at home all day smoking fish. Eventually I got fired from my job my girl left me and took the kids. I was so down in the dumps and so mad at fish and my inability to stop smoking it. But at that time in life smoking fish was the only thing that made me feel somewhat normal again
+Cysquak Gannon LMAO! That's pretty funny. Next thing you are going to say, is you went to rehab for your fish smoking addiction. Is fish smoking a gateway drug to harder things, like maybe lobster eating or something?
How did you keep them from going out?
I bet you have anchor tattoo on your shoulder
Atlantic salmon? You just wasted our time with that trash fish
Your using farmed Salmon. How can you justify saying your "all natural."
+Stephen Smith Farmed doesn't mean not natural
+Stephen Smith Do you only eat wild beef too?
I love the skin and the fat and the dark meat....
Not very informative
I love how this guy thinks farm raised salmon is chemical free and organic. I know it's not common sense, but at least do research before you try sell on something like "farm raised salmon is the best out there" plus mixing two different species of salmon just so they can be larger? Its idiotic lmao! #wildsalmonforever
So wasteful
Lol farmed salmon ! Gross!
Wild harvest fish are the best while they still in the water. But by the time the fishermen get thru abusing it the quality is NOT better than farm raised. The farm raised salmon I've seen were harvested, filleted, deboned, boxed, and at the airport in one day. Salmon trollers I've been on are still at sea on day 5. Some of the fish are spoiled before they unload. Yuk.