What To Do With Salmon When You Get Home
See Also:Good Reason for Regulations, The Sea Lion and 4 King Salmon, & Pinks on the Fly
Most salmon fishing destinations, like Sitka, Alaska have facilities ready and waiting to care for your catch. They fillet for you, package and flash-freeze so that nothing you caught is wasted. So what do you do when you get home?
When You Get Home, Salmon is for Eating
The very first thing, because I can hardly wait, is to pull and thaw of couple of salmon steaks while I put the rest in my freezer(s). Yeah, sometimes you have enough to fill more than one freezer.
Then it’s time to pull out the old smoker, fill the pan with chips and line the rack with salmon bellies.
That’s the belly fat flesh and includes, generally the belly fins, bones inclusive.
If you have a good smoker, you already have a good brine. I soak my salmon bellies for 36 hours, give or take, before they go on the rack.
How It’s Done
Watching the temperature and timing are everything. When it’s ready, you’ll know it! Soft, filled with flavor, flaking easily to touch. I can’t help but eat a handful at that point. The best, however, comes from putting the rest in the refrigerator to cool down and firm up.
Then, like me, you’ll have some priceless smoked salmon for you, your spouse, family and friends. And that of course takes you back to the great memories you’ve just added to your memory bank.