Smoked Alaskan Wild Sockeye Salmon

I cruise through Safeway Meat and Fish department on occasion and hit it big this morning at 7am.  The butcher was putting out whole fillets of Alaskan wild sockeye salmon, that were averaging 2 pounds each.  The price was $11.99 a pound except he had it marked down to $4.99 as it hit it's expiration date.  I picked up 10 pounds and brought it home to smoke.   I made up my brine of Morton Quick Cure, brown sugar, lemon thyme and real maple syrup to chill.  I rinsed the fish fillets and placed them in the brine for a 14 hour soak.  When they come out tonight, I'll pat 'em dry and place on a rack to form the pellicle over night.  Tomorrow morning, they go in the smoker at 200 degrees with Alder wood until the fish hits 140 degrees, then cut back the temp to 180 and pull when they look 'right'. 

They will then be skinned and portioned, vacuum sealed and put in the freezer for special treats this year. 

I'll take some photos when they go in and come out of the smoker. 

And this, boys and girls, is why good things happen to us. We do it right.

You're making my mouth water! And, I learned something new - looked up pellicle on-line.  Does this help retain moisture in the finished product?

cant wait for the pictures

They will then be skinned and portioned, vacuum sealed and put in the freezer for special treats this year. 

how come you ain't skin em before? (Honest question)

How did they look/smell?  Most of the "fresh" seafood I see at our Safeway ( even the stuff that isn't near their idea of an expiration date) is far from.....fresh.

Nothing is truly sold fresh (dead) unless you catch it yourself, more so if the price has been marked down drastically.

I'm glad I get mine free from the in laws!!!  Just got another shipment of about 25lbs last week!!!  I'm really going to be bummed if the wife and I ever do finally divorce and I lose my "hook up"!!!

Sounds delicious though!!

This sounds good. Good steal.

The fish is flash frozen in Alaska and kept frozen until the butcher decides to package it in those blue foam plates and clear wrap.

Is it 'fresh'?  Well, it didn't smell like strong fish any way.  Not sushi grade, that is for sure.  The Sockeye is flash frozen in Alaska and thawed at the local grocer.  On the 3rd day, they mark it down.  I cooked a chunk in the cast iron skillet and it was very good.  Smoking it is more than fine.  I doubt anyone could tell the difference with fresh and this stuff after soaking in brine and smoking. 

To answer the question, you leave the skin on to keep moisture in as the fish smokes.  It also holds the fish together during the smoke.  No skin and it sorta falls apart. 

Sweet deal...

Reminds me that I only have a couple of jars of salmon left from this last year...A couple friends and I do up a few hundred jars every year. Can't wait for the end of June when they come blasting up AK's waterways...What a steal though at the local fish counter. Tough to beat backyard smoked salmon.

Thanks for sharing the recipe Jerry.  Looking forward to see the pictures.

You're making my mouth water! And, I learned something new - looked up pellicle on-line.  Does this help retain moisture in the finished product?

Yes.  The brine cure will form a glaze over the fish, keeping it from drying out in the smoker to fish jerky.  But only if you let it sit and dry after brining.  I do that in the fridge.  Technically, this fish in now edible as brining is a cure and cured meat is safe to eat.  You can either cold smoke, or warm smoke the fish at that time.  I warm smoke as I like what the heat does to the salmon oils and fat compared to the cold smoke. 

Awesome Jerry! Good things to good folk! Take some photos, and if you want, I will put it on my site with the recipes and give you the credit. Heck I will even callbit "Jerry Rigged Smoked Sockeye!"  I only charge the standard product sampling fee...

Sockeye is going to be cheap this year. They better clear inventory. HUGE run expected in Bristol Bay. I heard 50 million fish vs something like 35 last year I think.

Up in Alaska, as a resident we get to dipnet them.  Kings are King. But Sockeyes are a favorite!!!

Not to hijack thread but if any of Ya come up in July,  we will go kayak fish but I'll have a few sockeye as well!!!