S.S. Need Help on Lakers

[Oct.1]

S.S.,
Got a couple of lakers and would like to try to smoke them whole like salmon.
Have never smoked one before.
Need suggestions
Thanks
Oct.1

[Salmonsmoker]

Oct.1

Sounds like you had a good day fishing.

As for smoking Lakers whole, you will be more pleased with the results if you fliet them first (leaving the skin on).

Lake Trout have a very high oil content and that oil is where the pesticides, mercury, (and other toxic stuff that we have dumped into the lakes) is most concentrated. Thus, it is good to cook the fish in a manner that will remove much of the oil.

Also, filets (or steaks if you prefer to cut them that way) give more surface exposed to the brine and smoke - thus giving a more consistant flavor.

However, you asked about smoking them whole.

Take one cup of seasoning salt (see recipe section under Misc.) and three quarts of cold water (it seems a minor point, but the lime in most well water will react with the salt - distilled water will give better flavor.) (Use plastic container, not metal).

When the salt is dissolved, place the fish in the container - then put a saucer or some other heavy dish on top to keep the fish completely submurged. Cover the container and put it in the refrigerator for a minimum of 12 hours - turning the fish over every 2 hours.

Take fish from the brine and rinse them thoroughly under running water.

Pat fish dry with a paper towel, then put them on a drying rack for an hour or so, until they have formed a shiny surface that is dry.

For whole fish, I would hang them in the smoker. Smoke/cook for 4 to 6 hours - being sure that the internal temperature of the thickest part of the biggest fish reaches 180 degrees.

Even whole, oil will drip out - so you will want to have a drip pan under them. The drip pan also helps to dispurse the smoke over a wider pattern.

Let me know how they turn out.

ss

[Oct.1]

Thanks again S.S.
I'm going to try one this weekend.
Should have it in the brine tonight and in the smoker tomorrow. I will take your advise on flieting them.
I'll try another one maybe Sunday in about four to six inch fleits.
Thanks again
I'll let ya know

[Salmonsmoker]

Oct.1,

Filets do not need so much time in the brine. (See topic "Got some fresh Steelie's to smoke" started by Erik. We disucssed the brine times and smoke-cooking times for large fish. Probably, unless the filets are very thick, 6 hours will be plenty of time in the brine. The 12 hour time is for whole fish.

It sounds like you have more than one fish, so you can experiment a little. If you keep track of what you did - what you used - how long you did or used it - then you can change one or two things with the second batch and quickly arrive at a flavor that you like.

Some key factors:

Salt/sugar/spices mixture - How much salt?
Brine strength - how much mix to water?
Brine time - how long in hours?
Brine temperature - 38 degrees is best.
Turnovers in brine - how many times?
Rinse - how much salt was removed?
Drying - How many hours (1 or 2 is enough).
Smoking - how long and how hot?

I preheat my smoker, then put the fish in. For a stronger smoke flavor, start out cooler and smoke longer - slowly bringing the temp of the meat up to 180 degrees (or check the filets and take them out when they flake easily and become slightly opaque.) This temp is not so critical in filets because you can see the meat and know when it is done. With whole fish, you really need to know what the temp is because you can not see the meat.

What I normally use for wood is a mixture of 3 to 4 parts oak to 1 part hickory bark. Soak the wood for 1/2 hour or more so that it will smolder over the heat, but not flame up.

Sounds like some good eatin'.

ss

[Oct.1]

Salmon,
Thanks again.
Smoked two yesterday, Flieted one, did the other one whole. The whole one was small.
Kinda figured out the time in the brine though. The fliets were soaked for about five hours and the whole one for twelve as you suggested. The Fliets took about seven hours to smoke and turned out super, in fact I brought some into work for the guys to sample.
The whole one took about ten hours and I havent riped it open yet. Its rapped in the refridge. Going to open it tonight and hope that its done enough. When you said they are oily I didnt think they were that bad.
They srunk by about a third, and sure made a mess of the drip pan, but the flavor is great. Used apple and hickery. Let them cook for about two hours before entering and smoke.
For my first fish smoken project this turned out pretty darn good thanks to you.
Again Thanks and I am sure I'll be in touch again for the next project.(Whole smoked cow.)Just kidden.
Oct.1

[Salmonsmoker]

Oct.1

Glad to help. Let me know how the whole one turns out.

ss

[Oct.1]

ss
Opened the whole one last night after dinner.
The youngest son, wife and myself started to partake in a sampling of pleasure.
A little cheese and crakers to go along and wala.
Smoking it whole came out good. A lot of tring to decide if it was done was not only temp. but looks.
When it looked all wrinkly and almost dry it was done.
However, the steaked filets are the way to go. No Bones. Other than that the taste is not much different from smoked samon.
The guys at work devoured the filets I brought in yesterday. I'll most likely finish the whole one tonight. Once more thanks.
Learning something new, Not a bad idea, works for me.