Alaska Smoked Salmon Recipe
We’re not real keen to give away our recipes for smoking fish (because then everyone could have what we have taken years to perfect, right?)….but we also know that some people love to make their own smoked fish.
That said, let us pass on some ideas used by other Alaskans. We have not used these ourselves, so we can’t vouch for them, but perhaps you will be want to try them.
Short commercial break: if you aren’t happy with your results, or just don’t want to take the time to do your own, we would be happy to ship you some of our specialty smoked fish. Everyone loves our smoked salmon recipe!
There are many ways to smoke salmon. Here are just a few ideas to help you get started on smoking your own salmon. Other fish can also be smoked, of course, but salmon are a perennial favorite, especially here in Alaska where they are abundant. The Alaska Cooperative Extension Service is an excellent source of information on smoking fish.
Keep in mind that the smoking process is not about cooking. Smoking is a way to impart a desirable flavor to fish. Originally, it was a way to keep the flies and maggots away while the fish dried, and to preserve fish for long term storage. Smoke temperatures should be low.
Improperly stored smoked fish can harbor bacteria which can cause botulism. Lightly smoked and lightly salted fish are not a preserved food product, so, be sure to store your smoked fish appropriately. If you are not sure see the Alaska Cooperative Extension Service publications “Smoking Fish at Home” and “Home Canning Smoked and Home Smoking Fish for Canning.”
Alaskans use many different containers for smoking fish. Some use old refrigerators, others use commercially purchased smokers. If you do choose to use an old refrigerator, make it child-safe. Children love to play in boxes and an old refrigerator that closes and latches on them could turn out to be a death trap. Depending on your circumstances, You may need to screen your smoker to keep out any flies that might try to come in and turn your fish into a fly nursery for their eggs.
Built my own smoker, but here is how I do it
Posted by Paul H Eagle River, Alaska
This is how I do my salmon strips:
Get a large tub; a 50 pound sausage tote will hold 10-12 fish. My smoker will hold the strips from 7 fish cut thick or 4 fish in thin strips that on four 2' X 2' racks. The racks are made from 1/2" mesh stainless screen I got from Dowland-Bach. My next experiment is some fillets I brined, and then froze to thaw and smoke.
Anyhow, fillet one fish, wash the fillets, pat dry, and lay them skin side down in the tub. Sprinkle canning or non-iodized salt over the fillets to cover. Put a 1/4-1/3 cup brown sugar over each fillet, and rub to cover. Place next pair of fillets over first, skin side down on top of flesh, and repeat salting and sugaring. Let fillets set for 3-4 hours in a cool space, room temp ok, but refrigeration not needed. Fill tub with cold water, rinse salt/sugar off fillets and drain, re-fill with water and let set ~10 minutes. Drain water, and cut fillets into strips ~1/2-3/4" wide, belly strips can be ~1 - 1 1/2" wide. Place on racks in smoker, and let dry over night for a pellicle to form. I put a small fan in the smoker for air circulation, w/o circulation the strips won't dry. Screens on the vents are needed, as flies have found there way in and laid eggs on the strips in the past; don't worry, no maggots were laid on the fish I brought in.
I have a small BBQ that I burn alder logs in for smoke, with a 4" dia 4 foot long flexible chimney pipe that leads to the smoke box. A pair of 3-4" dia 6-8" long logs will provide ~3 hours smoke. I build a small fire with birch kindling, and the coals from that provide the heat to start smoldering the alder logs. You need two logs to keep the smoke going. I remove the bark from the alder, as I find the bark makes for a nasty metallic taste. If you do generate smoke this way, you have to watch that the logs smoke and don't burn, as you'll cook instead of smoke the fish. A small spray bottle will put out the flames and let the logs smolder. Soaking the alder logs to dampen them first pretty much eliminates flare-up, and allows a nice slow smoldering, and good cool smoke production. Temp should be kept to 90-100 degrees, which with experience you'll be able to tell just by putting your hand on the smoke coming out of the vents. A heavy smoke should be coming out to the vents, if you don't see smoke, either the logs have gone out, or more likely, are blazing away and need a prompt spaying. After the wood burns out, put the fan back in smoker and let fish dehydrate for 2-3 days, until desired texture is reached. Cut into strips and freeze or refrigerate. Share with friends. Yum! When they insist on more smoked salmon now, send them here to our website so they can buy some and have it shipped fast and they can find these great Alaska smoked salmon recipes.
Here
is another smoked salmon recipe which was posted on the Alaska Fishing Forum
