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Smoked Salmon Recipe Using Barbecue Grill

Category : Appetizers, Breakfast, October, Recipes, Snacks, Whatcom Locavore Basics

Smoked SalmonI’d read you could smoke salmon in a charcoal barbecue grill using a hot smoking technique, so I decided to try it with some fresh chum fillets I’d just cleaned. Chums make good fish for hot smoking because they are a fattier salmon and so stay moister during smoking. The fish I had was caught the previous day by local reefnet fishermen here on Lummi Island.

I made the brine/marinade shown below and soaked a couple of fillets overnight in the refrigerator. The next day, I took the fillets out to drain and dry slightly. I also put a couple big handfuls of alder chips (purchased at Yaeger’s Sporting Goods, 3101 Northwest Ave., Bellingham) in a bowl of water to soak for a few minutes. Continue Reading

How to Clean a Fresh Salmon

Category : About Food Sources, Other Food Producers, Whatcom Locavore Basics

Smoked Salmon and Biscuit(Originally published October 10, 2012)

A couple of weeks ago I had an iconic Pacific Northwest food experience. It began with a salmon.

It was the last day of reefnet fishing, a special method of salmon fishing which has been practiced in Legoe Bay off Lummi Island for many years. Reefnetters keep the fish they catch in live holds until the last possible moment. Besides keeping the fish alive it also greatly reduces stress and bruising from rough net handling. When you buy fish directly from the fishermen on the beach at the end of the fishing day, you get the freshest possible fish in the most perfect possible condition. The fish will be whole–head, guts, and all. I bought a chum salmon from Rush Rock Reefnet. Continue Reading