Skip to main content

Reply to "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
×
×
×
×
×
×