I just made and consumed Meathead 's hot smoked salmon recipe. On one hand, I don't get it. Why the wet brine? Something about the recipe seems very... not this place I guess. On the other hand, the finished product is damn delicious. The salt was perfect. The fish was not too fishy. The brine brought this strangely perfect amount of pepper and garlic that's really, really faint but there.
That was my first time smoking fish and I'm probably gonna make some mods (crispy salmon skin is just delicious, I think I am going to keep the skin on, chill it, and then quick sear the skin side next time... either that or just peel it off and fry it by itself—delicious and nutritious!) but overall, this is really enjoyable and a pleasant surprise.
The edges of the fish were like the early stages of bbq bark. The flesh was a much darker color, very dry, but in no way unpleasant. In fact, it was the best part of the fish. I immediately began to wonder, "How do I turn an entire salmon filet into this?"
Any suggestions?
Bonus question, what is the purpose of the wet brine here? Why wet brine rather than just dry brine? Does the added moisture and subsequent evaporation have something to do with it? Or is it just a matter of diluting a bit of the fishiness?
That was my first time smoking fish and I'm probably gonna make some mods (crispy salmon skin is just delicious, I think I am going to keep the skin on, chill it, and then quick sear the skin side next time... either that or just peel it off and fry it by itself—delicious and nutritious!) but overall, this is really enjoyable and a pleasant surprise.
The edges of the fish were like the early stages of bbq bark. The flesh was a much darker color, very dry, but in no way unpleasant. In fact, it was the best part of the fish. I immediately began to wonder, "How do I turn an entire salmon filet into this?"
Any suggestions?
Bonus question, what is the purpose of the wet brine here? Why wet brine rather than just dry brine? Does the added moisture and subsequent evaporation have something to do with it? Or is it just a matter of diluting a bit of the fishiness?
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