THE GUYANESE CULTURE....

skeldon_man posted:
Tola posted:
cain posted:

I do my fishing in the grocery store, they're always biting. A couple days ago I got some Catfish marinated in a succulent Cajun spice. Yall ever caught such a fish? Nope.��

Me recently catch a salmon betta dan dat.

It was caught at Bear lake, marinated with Grizzly  breath and saliva with  beautiful claw markings along the fish,  to absorb the marinate.

Smoked wid wild hickory, the taste was heavenly  and betta dan any dagfish.    

My father in law lived in Montana(he is now deceased) and we use to get a lot of smoked salmon every year. Smoked salmon is great. He said that during the spawning season, he would take his 22 rifle and bag a few males. He converted an old refrigerator into a smoker.

Skelly, most summers I smoke a few salmon, unfrozen from that year's run.

We have a fridge smoker at the cabin and two Little Chief [sorry Big Chief] smokers at home.

When the kids were small, I had to guard the smokers, because most of it would be gone  before its finished smoking.  Now they drop off their own salmon to be smoked.

My marinate brine  is brown sugar, with some course salt and different spices, including some curry.

The fish is cut into steaks and cut again into  three pieces. The mix/fish  are placed in a plastic bag and shake. Putting the fish pieces  in a glass casserole baking pan [the salt would rust other pans].

It would sit at the bottom of the fridge overnight and  washed two or three time in the morning. Don't overfill pan, because sugar mix and fish liquid could overflow the pan and mess the fridge.  Care should be taken not to wash off all the spices, but without washing,  it might taste too salty. Dry fish on a towel to remove excess water.

Place fish with skin upwards on rack for fish oil to drain properly while smoking, or salmon might taste too oily.

I normally smoke with cherry or hickory chips. Different smoking times gives different fish texture. Taste occasionally for correct done time.

Our neighbours always visit with a six-pack, when they sniff the air of salmon being smoked.      

Tola posted:
skeldon_man posted:
Tola posted:
cain posted:

I do my fishing in the grocery store, they're always biting. A couple days ago I got some Catfish marinated in a succulent Cajun spice. Yall ever caught such a fish? Nope.��

Me recently catch a salmon betta dan dat.

It was caught at Bear lake, marinated with Grizzly  breath and saliva with  beautiful claw markings along the fish,  to absorb the marinate.

Smoked wid wild hickory, the taste was heavenly  and betta dan any dagfish.    

My father in law lived in Montana(he is now deceased) and we use to get a lot of smoked salmon every year. Smoked salmon is great. He said that during the spawning season, he would take his 22 rifle and bag a few males. He converted an old refrigerator into a smoker.

Skelly, most summers I smoke a few salmon, unfrozen from that year's run.

We have a fridge smoker at the cabin and two Little Chief [sorry Big Chief] smokers at home.

When the kids were small, I had to guard the smokers, because most of it would be gone  before its finished smoking.  Now they drop off their own salmon to be smoked.

My marinate brine  is brown sugar, with some course salt and different spices, including some curry.

The fish is cut into steaks and cut again into  three pieces. The mix/fish  are placed in a plastic bag and shake. Putting the fish pieces  in a glass casserole baking pan [the salt would rust other pans].

It would sit at the bottom of the fridge overnight and  washed two or three time in the morning. Don't overfill pan, because sugar mix and fish liquid could overflow the pan and mess the fridge.  Care should be taken not to wash off all the spices, but without washing,  it might taste too salty. Dry fish on a towel to remove excess water.

Place fish with skin upwards on rack for fish oil to drain properly while smoking, or salmon might taste too oily.

I normally smoke with cherry or hickory chips. Different smoking times gives different fish texture. Taste occasionally for correct done time.

Our neighbours always visit with a six-pack, when they sniff the air of salmon being smoked.      

Niiiiiiiice......

Drugb posted:
cain posted:

I tried smokin salmon...dam thing wouldn't stay lit and tasted fishy. I much prefer eating it.

You should try dry cow shyte. Let me know how it works out. 

That's more your speed banna, I only enjoy fish.

Tola posted:
skeldon_man posted:
Tola posted:
cain posted:

I do my fishing in the grocery store, they're always biting. A couple days ago I got some Catfish marinated in a succulent Cajun spice. Yall ever caught such a fish? Nope.��

Me recently catch a salmon betta dan dat.

It was caught at Bear lake, marinated with Grizzly  breath and saliva with  beautiful claw markings along the fish,  to absorb the marinate.

Smoked wid wild hickory, the taste was heavenly  and betta dan any dagfish.    

My father in law lived in Montana(he is now deceased) and we use to get a lot of smoked salmon every year. Smoked salmon is great. He said that during the spawning season, he would take his 22 rifle and bag a few males. He converted an old refrigerator into a smoker.

Skelly, most summers I smoke a few salmon, unfrozen from that year's run.

We have a fridge smoker at the cabin and two Little Chief [sorry Big Chief] smokers at home.

When the kids were small, I had to guard the smokers, because most of it would be gone  before its finished smoking.  Now they drop off their own salmon to be smoked.

My marinate brine  is brown sugar, with some course salt and different spices, including some curry.

The fish is cut into steaks and cut again into  three pieces. The mix/fish  are placed in a plastic bag and shake. Putting the fish pieces  in a glass casserole baking pan [the salt would rust other pans].

It would sit at the bottom of the fridge overnight and  washed two or three time in the morning. Don't overfill pan, because sugar mix and fish liquid could overflow the pan and mess the fridge.  Care should be taken not to wash off all the spices, but without washing,  it might taste too salty. Dry fish on a towel to remove excess water.

Place fish with skin upwards on rack for fish oil to drain properly while smoking, or salmon might taste too oily.

I normally smoke with cherry or hickory chips. Different smoking times gives different fish texture. Taste occasionally for correct done time.

Our neighbours always visit with a six-pack, when they sniff the air of salmon being smoked.      

you can always hunt some wild cabbage with your shot gun and smoke it with your salmon 

Warria, since I was accidently shot on my left arm by me rubba-neck friend Ralph in the 1960's, me neva own a gun and don't have plans to own one. Because me feel gun and some people don't mix good, jus like drinking and driving.

Another piece of good information about smoke salmon. Store dem only in paper bags, so de fish can breathe and remove excess oil.  They get soggy in plastic, jus like some things in a used condom.

Drambuie is golden.

cain posted:

How does  dead fish breathe? ��

I knew a sharp mind would pick up on dat. LOL

Smoking salmon alive is de bes taste dan catfish. But holding dem down on the grill, is a bytch.

 

Send good thoughts to the lady from Argentina trapped on Mount Logan?, because of an earthquake.   She might not be rescued until Friday, due to bad weather.    

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