The first fish of the run is always the best. Here it is from water to plate in a few hours.

OH MY GOSH! Gonna have to make a trip to the coast soon.

Beautiful !.........except for those peas

Man there seems to be a lot of white fat dripping off of that cooked Red? Wow. Nice looking. Always wanted to try the oval cooking method and the plank. What does the plank do?

Oh, FT, you are missing out if you haven't grilled a salmon on a cedar plank. Oh so good. Imparts a great wood smoke flavor to the fish. You would love it.

-TJ

unless you made the plank from a treated cedar power pole.

FT:
I asked the bride about that and she said it was just the natural brine from the sockeye. Unless you want to test your smoke alarm soak the cedar/alder planks for about an hour in regular water. I actually like the alder planks better. Costco has them in packages of 3 each alder and cedar. We call the upper one rain gutter salmon because its just a piece of rain gutter liner.

I bbq a lot. I always put alder in my propane bbq to get the smoke flavor. Would the plank do anything else? Your right about the alder wood smoke flavor and fish. A lot of people don't think to use wood in their propane bbq. I use it on everything I bbq. Bob my mouth is still watering
Try this guys. When your seasoned salmon is half way cooked smother in straight sourcream mixed with a lot of dill. It is my families favorite salmon.

Here is some I just took out of the hot smoke..its chums dredged in brown suger and Maple syrup I bought off Brad W Wi on here turned out good.

Man, all these pictures make me hungry!

Am with Kusko on this ,that fish looks GOOD!! Cant wait to get home and get a few
Gotta bleed them I usally just rip a gill out.

I use to just rip gills to bleed then started sticking them on the belly right past where the gills hook up slicing through the tip of flesh there. After doing that the last several years and with the first bunch this year the person in charge of bleeding ripped gills on the last bunch of 42 kings we got. They bled out slower and were not as nice as the ones we had sliced in the past more blood on the tables at home and in the flesh on the gill ripped ones.

Will have to try that out,how deep do you stick them?

Okie I just slice through that tip on the bottom right by where their gills hook up about a half inch or so back

First batch for the smoker.

I'll be there in a couple days Bob

W17:
Better make it at least 3 as it usually takes a couple days to dry them to that glazzy finish before the smoker. Sure is good straight out of the smoker while they are warm.

I have to clean the drool off my monitor.

OMG ... Yum. I'll take about 30 pounds please !

The Fishboss says our last batch of king strips will come out of the smoke house tomorrow so I can go catch a mess of reds on Wed