''Tis the season...ing"

Smoked salmon collars, one belly, and sturgeon on top...have salmon fillets cold curing for lox also.  Washed hot smoked items with honey, cracked peppercorns, and chili powder...the kids are the judge...well, and the wifey...good morning ya'all...

That’s like taste-a-vision. And it’s D licious!

Btw what kind of smoker do you have? Recommendations?

That’s like taste-a-vision. And it’s D licious!

Btw what kind of smoker do you have? Recommendations?

I have a big chief, little chief is fine also.  It's all I know so others may also chime in...the electric element keeps the temp steady ish unless it's super cold or hot out.

Smoked sturgeon has a ham esq taste and texture.  I used a combo of peach and pecan woods because they both begin with the letter P.  Great for ramen topping, straight snack, omelette...or the standard...cream cheese capers red onion crouton style...before portioning I toss in olive oil, vacuum pack and freeze in 4 oz. portions.

Smoked sturgeon has a ham esq taste and texture.  I used a combo of peach and pecan woods because they both begin with the letter P.  Great for ramen topping, straight snack, omelette...or the standard...cream cheese capers red onion crouton style...before portioning I toss in olive oil, vacuum pack and freeze in 4 oz. portions.

Thanks for sharing Eddie

I'm assuming the olive oil due to the sturgeons dryness?

Was thinking of smoking rockfish and was wondering if this would work. Have you tried olive oil in previously frozen smoked fish?

How did it come out and how long were you able to freeze it for?

Sorry for all the questions but not really 

Smoked sturgeon has a ham esq taste and texture.  I used a combo of peach and pecan woods because they both begin with the letter P.  Great for ramen topping, straight snack, omelette...or the standard...cream cheese capers red onion crouton style...before portioning I toss in olive oil, vacuum pack and freeze in 4 oz. portions.

Thanks for sharing Eddie

I'm assuming the olive oil due to the sturgeons dryness?

Was thinking of smoking rockfish and was wondering if this would work. Have you tried olive oil in previously frozen smoked fish?

How did it come out and how long were you able to freeze it for?

Sorry for all the questions but not really 

Yes EVO is for moisture. I have basted(washed) olive oil on striper during the last hour of smoking, with different spices and it does provide that moisture retainage purpose.  Rockfsih has similar meat profile.  You can freeze cold cured salmon(lox) for many years, I've read.  Olive oil freezes nicely.  Potential challenge, wet or dr brine, I prefer wet, with striper or rockfish smoking is going to be overbrining and too salty.  i've gotten into the habit of tasting the just brined product as I go and test for salt. Taste after 3 hours for starters. If it is oversalted it can be saved by running fresh water until palatable.  Do it!  You may surprise yourself with another chef notch on your belt.

Thanks for the post and "yummy" looking pictures Eddie.

Smoked sturgeon has a ham esq taste and texture.  I used a combo of peach and pecan woods because they both begin with the letter P.  Great for ramen topping, straight snack, omelette...or the standard...cream cheese capers red onion crouton style...before portioning I toss in olive oil, vacuum pack and freeze in 4 oz. portions.

Thanks for sharing Eddie

I'm assuming the olive oil due to the sturgeons dryness?

Was thinking of smoking rockfish and was wondering if this would work. Have you tried olive oil in previously frozen smoked fish?

How did it come out and how long were you able to freeze it for?

Sorry for all the questions but not really 

Yes EVO is for moisture. I have basted(washed) olive oil on striper during the last hour of smoking, with different spices and it does provide that moisture retainage purpose.  Rockfsih has similar meat profile.  You can freeze cold cured salmon(lox) for many years, I've read.  Olive oil freezes nicely.  Potential challenge, wet or dr brine, I prefer wet, with striper or rockfish smoking is going to be overbrining and too salty.  i've gotten into the habit of tasting the just brined product as I go and test for salt. Taste after 3 hours for starters. If it is oversalted it can be saved by running fresh water until palatable.  Do it!  You may surprise yourself with another chef notch on your belt.

Muchas gracias will try it soon 

Eduardo, thanks for the info. I may look for a used smoker on CL.

Chef Eddie! I'm inspired to burn a tag now. 

Yum!!!!

http://centralcoastkayakfishing.com/smoking-the-rockies/ 

Sounds like you don't need any OO to retain moisture...collars came out keelah and the lox is all tidied up in 4 oz portions.  Good days work processing fish.  Work it is...