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wakemall
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These ideas are a lot different than what I do.... I did 50 pounds of Salmon last year with the normal recipe but used pineapple juice instead of
water. I smoked the Salmon for 12 to 16 hours. I do albacore with the normal recipe and smoke for 14 to 18 hours. I vacuum seal the fish and then
freeze it. Nobody meantioned the importance of freezing in a frost freezer and not a frost free freezer. A frost free freezer will still suck the
moisture out of Tilia freezer bags. My garage freezer is the old style frost freezer and does not freezer burn meat. I have had two year old elk
liver that was fine. I have smoked Salmon that is a year old that is still great.
I am concerned about the comments regarding the colesteral levels in smoked Salmon. Is this factual?
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Sharksbaja
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A layer or two of paper towels between plastic and foil helps in some freezers that dry out/burn food. You are right about frost, it is an natural
insulator. Aging occurs regardless of system. Fish can vary greatly. If you take considerable moisture out either by overcooking or thru freezer
drying you compromise texture and/or flavor. Some things hold up well to freezing while others do not. Fish with higher levels of oil naturally have
lower amounts of water in their tissue. While this oil helps prevent "freezer burn" the nature of ice and it's crystalline structure becomes more
amplified and apparent with less oily fish over long periods of time..
Let's explore this cholesterol thang.
The Myth of Cholesterol - Seafood?
Written by Gloria Tsang R.D.
last updated: November 2004
Myth 1: I have high blood cholesterol. I should avoid seafood because it's high in cholesterol.
Many think that cholesterol in seafood will increase the cholesterol in blood. Indeed, cholesterol found in seafood or other meats has little effect
on blood cholesterol in MOST people. Saturated fats and trans fattty acids are the most important factors that raise blood cholesterol, not dietary
cholesterol! Saturated fats are found in some pre-packaged food or other processed foods containing shortening or partially hydrogenated vegetable
oil. Trans fatty acids, on the other hand, are also found in packaged snack foods, deep-fried foods or firm margarine containing hydrogenated oil.
Myth 2: All cholesterol in my body is bad!Our body does need cholesterol to make bile salts, hormones and vitamin D. It is mainly produced by
our liver. Cholesterol will build up on the artery walls when the level of cholesterol in the blood is too high. There are 2 main types of blood
cholesterol: LDL (the "Bad" cholesterol) and HDL (the "Good" cholesterol).
High amounts of the bad LDL will deposit cholesterol on the artery walls forming plaques. More and more plaques will narrow the arteries lumen and may
eventually block blood flow. Therefore LDL is considered the "Bad" cholesterol. Monounsaturated fats and polyunsaturated fats found in nuts and fish
for instance, can lower the LDL level. In addition, soluble fiber found in fruits, oats, barley, and legumes can also lower LDL.
The good HDL, on the other hand, takes excess cholesterol away and carries it back to the liver to be excreted. It can also remove some of the
cholesterol already attached to the artery walls. Therefore HDL is considered the "Good" cholesterol as high levels of HDL in the blood can decrease
the risk of heart disease. Physical activity can also raise HDL level.
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I'm satisfied, pass the crackers please.....
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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wakemall
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Thanks.....
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Al G
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Very interesting Sharks...I am on board.
Now is there a place to determine how much LDL v HDL in different fish...or is HDL only produced in our bodies
Wakemall...thanks for the freezer tip
More recipes the better....come on....Please
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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vandy
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Sorry I took so long to get back on the "medium cold smoke".
I like to smoke my fish, not smoke-cook.
When doing a long, slow smoke, I try to keep the temperature under 90F. This keeps the fish from getting that overcooked "mealy" texture.
Now with salmon, I love the uncooked smoked salmon best, where you try to keep the smoke under like 50F on a long cold night.
Damn I'm hungry, but I have bluefish in the smoker...
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Cypress
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vandy Smoke 'em if you got 'em, but don't ever let one of those dudes get a chance to chew on you.
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Sharksbaja
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Cold smoking is cool
Vandy, sounds like you got da kine setup. How do you keep that smoke so cold? Slant-ducting with separate isolated chambers? If I had a hill, that's
what I would do here at home. At the shop I use a completely different method. I have a steam-smoker. I can program the thang to a great job at
smoking food. It serves me well there.
I'm with you as far as using the coldest smoke you can. That can and is the controlling factor I think in producing an excellent product. Remember
though one's methodology may not be possible or appropriate for others.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Al G
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Posts: 2647
Registered: 12-19-2004
Location: Todos Santos/Full time for now...
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Mood: Wondering what is next???
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| Quote: | Originally posted by vandy
Sorry I took so long to get back on the "medium cold smoke".
I like to smoke my fish, not smoke-cook.
When doing a long, slow smoke, I try to keep the temperature under 90F. This keeps the fish from getting that overcooked "mealy" texture.
Now with salmon, I love the uncooked smoked salmon best, where you try to keep the smoke under like 50F on a long cold night.
Damn I'm hungry, but I have bluefish in the smoker... |
WoW Vandy...that sound awesome....but...but...but this sounds like smoked sushi...I assume this is a one time meal as raw fish does not store. I think
care in preparation is extremely important...right?
Can you walk me through the prep?
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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vandy
Senior Nomad
Posts: 538
Registered: 10-10-2003
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The fish still dries out, albeit very slowly.
I use a charcoal R2D2 Brinkman, and take the firepot and put it on the ground, then stack bricks until the unit is far above the coals. Chunks of
pecan wood without bark taste the best to me for fish.
Sometimes I use the water dish, sometimes not.
A nice cool night works best.
Yeah, cold-smoked salmon is very sushi-like and incredible on crackers.
The smoked bluefish is more cooked, but still moist.
If I was planning to save (hah!) smoked fish like yellowtail, I'd smoke it until it dried out.
It seems to disappear too quickly what with giving away so many samples.
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