HELP with oily salmon *DELETED*

[trap50]

Post deleted by trap50

[baltz526]

flake it mix with bread crumbs a couple of eggs make pattys bake on flat pan. smoked salmon pattys. yummy

[Pete]

Ick, oily salmon ... can't have that. You need to give me that springer. I'll give you some fall fish for it, ok?

The cure for oily fish is to smoke it longer and be careful how you deal with it after it's smoked. Vacuum packing will draw the oil out of the meat. I don't like doing that, but perhaps it would make the fish more to your liking.

[Bendman]

Go get yourself some cream cheese, chop the salmon real fine and mix together. You can also add a little bit of chopped onion. The best salmon dip you can imagine.

[trap50]

Pete this is a very fall fish out of the Siuslaw River.

[MacEFL]

I would have to agree with all of the sage advice above. Hmmmmmmm, may have to smoke some springer!

[shaggy357]

I agree with Bendman. A little cream cheese, dash of red peppers or a little chopped jalapeno, mix it up good and dip it with a ritz cracker. Only one ritz better?

Or a little mayo and sweet relish. Mix up like tuna and make a sandwich. Yummmmy.


Steve

[lost_sailor]

Some of my smoke salmo is soo oily it's like it's raw. the rest of it is good. How the heck do I deal with this oily fish?

Place on cracker, then in pie-hole.

If it actually is "raw" put it back in the smoker or in the oven.

Of course, you may have to just give it away.

[RODACTION]

If it actually is "raw" put it back in the smoker or in the oven.

Correct, after your done in the smoker and it looks or feels done, put the fish in a roasting pan lined with paper towels and bake it at 325 or 350 for 1/2 hour. I do this on the Weber gas grill, keeps the fish/smoke smell out of the house. You will get a lot of oil out as it will build heat in the fish. It does make for a firmer final product, but thats the way I like it anway.

[Something Good]

First make sure the fish is done. Then vacuum seal with paper towels. The towels will draw out the oil. Let sit in fridge 24hrs. Then call me and I'll make sure it's OK to eat.
Thuan

[mcdaib]

Oh man! You don't like oily salmon? My best advice is to wait until summer and find someplace where you can find silvers (coho). They aren't hardly oily at all. 'Course for those of us that like Chinook (especially springers), we like a little oil from our salmon. The native people used to rub the oil all over themselves to attract the opposite sex and to make themselves smell good. I still like the smell and taste of a good oily salmon, but I'm sure there are those that don't have that affliction.

I do eat and smoke Chinook year 'round, even if I have to buy it from a seafood market. The advice to smoke until done is the best advice. The other advice which said to finish off in the oven is good, also.

The sad fact is that you will never get rid of all the oil in a Chinook, whether it is springer, fall or farm raised. That's what makes them Chinook. Besides, that oil is sold as Omega 3 in the health food stores for big bucks. Try to learn to like it, drink it with your favorite beverage and live a long and healthy life.

[trap50]

Don't mind the oil always afraid it's not done. Might try the oven sounds like a good tip.

[PullShootExplode]

Sushi, nothing better than spring for it. Also agree with the cream cheese dip, try adding a dash of smoke flavor. If you don't like it I'm sure someone here would take it off of your hands. Enjoy.

[bobofish]

A very very tasty way to eat smoked salmon is to beer batter it and fry it in good oil.
If it has a good smoked flavor, but is simply undercooked, turn the heat up fairly high, and try to sear it more than just fry, so that the inside is still good and moist.
I would use olive oil with a half teaspoon of sesame to bring the smoking point up a bit and add flavor. I saw a very good looking sesame oil at Costco a few days ago for a very very good price.
Enjoy!
p.s. if you have a deep-fryer, a tasty additive to french fries is that same sesame oil, just make sure to keep the bottle closed when you don't use it, and keep it out of bright light, or it can sour like old peanuts...yuck.

[jet2go]

While I like my smoked salmon on the oily/ moist side, this has been an interesting thread. Is there any issue with salmon that isn't "done" from a health standpoint? I start snacking out of my smoker right after the first pan is done (although I refer to it as sampling) and will eat quite a bit of it before I stop the process. I always figured it is just another form of sushi.

[Troller]

Are you sure its to oily or is it not done all the way. One thing I have done in the past is put it in the oven on a really low temp. Keep an eye on it so you dont dry it out to much. If you have allready smoked it the oven wont do anything to it unless you over cook it. Really I am dissapointed if I bite into some smoked springer and oil doesnt run down my chin. :grin:

[David Johnson]

How the heck do I deal with this oily fish?

Fish for spawners :grin:

[blacktail519]

Fish for spawners

[Vandon16]

Turn that salmon into some patae. Cream cheese, a little mayo, horse radish sauce, onion, celery, a little this a little that. You'll make some new friends with it! Yum, Yum!

[cutbank]

Try flakeing it, poaching the flakes in water add to a medium white sauce (recipe on cornstarch box)serve over buttered toast.