Thanks for sharing. I have always want to get a smoker and try doing some fish.
Love smoked salmon.

Mac

Looks great! A friend of mine is fishing near Vancouver Island right now. His first chinook salmon was ripped off by a sea lion right at the boat….they caught plenty though.

If salmon isn't frozen correctly, and for too long of time it will get "strong". Salmon is an oily fish, those oils will start to go rancid within a couple of months if not kept in an ultra cold commercial type of freezer. Rancid salmon oil will gradually result in a stronger and stronger fishy taste.

I don't enjoy eating frozen salmon unless I eat it within a couple months of freezing it. However, halibut I can enjoy a year or so after freezing it.

looks great, pretty much the same way I do it,

Looking good try some pickling spice to the brine

We smoke salmon quite often. I bought some steelhead at a local Sam's Club. I liked that better than salmon. But, both are great.
We have smoked a variety of fish such as, northern pike, crappie, rock bass, and catfish. All good, but not as good as salmon or steelhead.

Thanks for sharing that, I'll have to give it a try.

Going to try it with my Brook Trout filets.

Do you use the skin for the cheese balls Paul or is that just left on so the fillets don't fall apart during cooking and packaging?

No, I shred the flesh from the skin with a fork. Skin goes in the trash.

Thanks for the info.

I have an electric hot plate that I was thinking on making a smoker out of a old fridge or something just for fish. Anyone have any pointers on that?

Paul how much of each do you use when you make the brine, salt sugar and brown sugar ???

one part white sugar, one part brown sugar and 1/2 part salt.

Not salmon but this is a cool picture I think. Plus Herschel Island is about as close to Alaska as I can get.

Goofy British traded away the best part of Canada.

Fan on them puts the glaze on them.

Definitely need to glaze.
Over soaking in brine is the worst thing you can do.
The rest is cake

Smoked then canned is my favorite

Paul, can you share the recipe/process for making the cheese ball, or is that proprietary?

This is how I do mine -

1. Wash hands thoroughly
2. Flake four ounces or so of smoked sockeye salmon
3. Dice one half of a medium onion
4. 3 eight ounce bricks of Philadelphia Cream cheese
5. Combine these ingredients and work them in thoroughly by hand
6. Wrap with cellophane and refrigerate over night
7. Serve with crackers - I usually have Ritz original

I would kill for good smoked salmon. We used to trade part of our catch to a guy in Anchorage who knew how to make it. Smoked salmon, good cheese along with some crackers and you'll dine like royalty.