Whew, The last month has been a busy one for me. Our local king salmon fishery opened in late July and lasted for just over 3 weeks. Inner Puget sound where I fish is 120 miles from the ocean and many of these kings are travelers and catching them is sometimes frustrating, as my screen shows them there, but they all have lockjaw. For me, persistence and local knowledge pays off most the time. I fished 22 out of 23 days and took home 19 kings that averaged in the mid teens. Average sleep per night, about 5 hours. Its very grueling and as soon as it ended, it was time to hop on tuna charter. Now up to my chin in tuna loins and freezer stuffed with salmon, its time to start processing
It's a shame that you missed that 23rd day ! ;D
It took me 4 days to get all the tuna canned. It would have taken longer but I handed out 24 loins to friends and neighbors. While the pressure cooker was going, I was also smoking salmon. Its 3/4 frozen when I portion and debone, which allows for precise thin cutting without damaging the meat.
My salmon brine is 80% brown sugar/20% rock salt....Into the big cooler for 8-10 hours and then rinse under cold water and pat dry with paper towels and into the smoker for 2-2.5 hours and 4 pans of alder chips
One plate ready for the smoker. A few shots of finished product. I like to smoke some a bit longer for the dark looking heavy smoke version. The oily sheen comes from lots of belly meat in the mix
....Most the pieces resemble a skinny stick, which is why I call these salmon stix
Edit: Ron Jones requested I reveal my secret tuna canning recipe. Here it is Ron, specially declassified for all to see !! Start with sushi grade loins stored in shaved commercial salt ice for 2-3 days. Separate belly meat. Put a bit of belly meat in each jar, tiny tiny pinch of salt. 10# for 100 minutes and done. I ended up with about 140 jars, mostly half pints, just couple cases of pints. The canned tuna has adopted the nickname "White gold". Dubbed that by a long time forum member. I'd hafta agree
Edit#2, Crow I still have your brown spool(yes it is correct early brown), your patience will pay off, trust me !! Only 4 more weeks and it'll all be over. Its coho time until then. After that I hope to get caught up on some of my custom parts again
Best Regards, Ted
Almost forgot, always save the best for last. We picture our reels with an AT wrench.....so this pic is a slight variation, and is the tool that helped build it. Wink Wink
Now if you'll excuse me I got a lot of Cream cheese/smoked salmon bagels to eat.
Looks great Ted. I use about the same mix for smoking salmon, I use it for tuna too. Tasty!
Now, THAT'S the way to eat a bagel !!
your fishing is getting in the way of my reel building. hurry up with this nonsense and anodize some blades :)
Quote from: thorhammer on August 29, 2019, 01:28:45 AM
your fishing is getting in the way of my reel building. hurry up with this nonsense and anodize some blades :)
LOL
Ted, how you normally eat those salmon Stix? as snacks?
I saw the salmon stix bagel and let me tell you that its a meal I've never seen before but I would eat it in a heartbeat
Nice :)
Looks tasty, Ted, good job there buddy!
No rush on the spool,Ted......I've got more than enough "chores" to keep me busy ! Getting more, everyday, it seems.....not all of them will be pleasant, either ! Our "neighbor gal" (Erin)was just diagnosed with cancer (lung, chest wall, and lymph nodes) and has a bunch of "treatments" ahead of her, to try to shrink the lung "mass" to a size that can be removed surgically....she has an invalid daughter (Tanya, 36 years old, confined to bed) at home, so, my wife and I will be taking turns, either driving Erin to her treatments, or "baby sitting" Tanya, while "Mom" is away. Depending on Erin's condition, we may postpone our "trip south", so as to be here to help where we can. Any extra prayers that can be sent Erin's way would surely be appreciated !
That is some premium looking smoked salmon right there !!! Mine turns out all right and tastes good but that looks 1000 times better ........................ nice job !! Maybe when I'm retired I can get mine to look like that.
Cheers:
Todd
I never thought of eating a bagel like that...but it sure looks great! 8)
Ted!
I'm going to FedEx to you a large Ziploc bag.
You know what to do...
Brother's of the Smoked Salmon Dip.
Wayne
Geez...
I'm drooling all over my keyboard :o
Quote from: El Pescador on August 29, 2019, 03:38:42 PM
Ted!
I'm going to FedEx to you a large Ziploc bag.
You know what to do...
Brother's of the Smoked Salmon Dip.
Wayne
I'll get right on that Wayne, but not till you finished your diet from the Gustavus adventure....and you get the ok from Linda
How bout just coming up next summer in late July. I'll put you on your own kings, and then smoke them for you.....and don't forget to bring your partner in crime along with you, just have him leave the pink speedo at home please :D
Prayin for Erin & Tanya, also you and your wife, Crow, good on ya!
Wow, looks like Salmon candy! Probably best to keep the brine simple as you do Ted. I used to use a solution of salt, brown sugar, garlic, soy sauce and water, it was never bad but hit and miss on good taste. Darn, I been eatin Costco lightly smoked salmon on bagels w/ cream cheese. A bit raw for me and dawgone expensive.
That looks delicious! Ted knows his stuff!
Some of the best Tuna I ever had came from there.
Sal
Great report Ted, thanks, you should be a chef, cheers Don.
Wow that looks so ono! You making me hungry! Awesome job Ted ;D
Looks VERY tasty Ted ;D
Regards
AC49
Just caught this thread,,,,
Ted, that's plain making my mouth water !!!
Very nice.
Sounded like a great time fishing, awesome.....
Col
Looks mighty tasty!
Question for ya... Do you smoke the salmon stix with heat? or just a cold smoke?
I noticed that you dont have that Albumin goo coming out of them... Only way I know how to do that is a cold smoke. or low loooow heat.
Nice work Ted. It sure looks good. Dominick
Quote from: mo65 on August 29, 2019, 03:31:30 PM
I never thought of eating a bagel like that...but it sure looks great! 8)
Moe don't tell me you have never had bagels and lox. Dominick