Smoking Salmon And Trout Part Xii - Making Seelachs Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Seelachs: or ersatz salmon are salted, sliced thin, then dyed and
smoked white fish. they can be made from fresh, frozen or salted
white fish. Fillet the fish skin on. For ling keeping, hard salt the
fillets. For immediate use dry salt. Then freshen the fish. Slice the
fish as thin as possible. Dye the slices using a solution of 5 oz
water, 30 drops red food color dye and 45 drops yellow food dye.
Dying time varies from 15 min to an hour. Test by cutting a slice to
check penetration every 15 min. Drain the pieces well. Cold smoke 30
to 60 min or 1 to 2 hrs natural draft. Pack the slices on olive or
any vegetable oil. Refrigerate. It will last up to one month if
fairly salty. Completely freshened fish is more perishable.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller Submitted By JIM WELLER On 11-03-95
Title: Smoking Salmon And Trout Part XIV - Smoking Roes and Live
Categories: Fish/seafoo, Can/preserv, Information
Yield: 1 text file
Roes that are immature are best for smoking as they are easier to
handle and less likely to rupture.
Hard [Female] Roe: Fresh, frozen or salted roes may be used for
smoking. Salted hard roes must be freshened in several changes of
water for up to 24 hours. Frozen roes must be thawed before salting
for smoking. Fresh and frozen-thawed roe must be brined first. Use 70
deg sal brine [2 cups salt to 2 qts water.] Brining time varies from
5 minutes for small roes to 30 minutes for 1 lb roes. Drain. Smoke at
90 deg F at medium density for 2 to 6 hours according to size [4 to
12 hours for natural draft].
Soft [Male] Roe or Milt: Because they are soft, they benefit from
conditioning before smoking. Large soft roes around 1/2 lb need about
30 min in a 70 deg sal brine before conditioning. Small ones do not.
Conditioning consists of simmering them in salted water until they
are firm enough to handle. Drain before smoking. smoke as for hard
roes.
Smoking livers: Remove the gall bladder carefully without breaking by
slicing off the portion of the liver it is attached to. Condition
them by dropping them into boiling salted water until they change
color and get firmer. Brine larger livers in 70 deg sal brine for 10
to 45 min. Drain. they will still be sticky so oil them so they dont
stick to the smoking trays. Smoke at 90 deg with dense smoke for 1 to
3 hrs [or 2 to 5 hrs for natural draft]. Extracted from: Smoking
Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep
Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-03-95
Source from luhu.jp
smoked white fish. they can be made from fresh, frozen or salted
white fish. Fillet the fish skin on. For ling keeping, hard salt the
fillets. For immediate use dry salt. Then freshen the fish. Slice the
fish as thin as possible. Dye the slices using a solution of 5 oz
water, 30 drops red food color dye and 45 drops yellow food dye.
Dying time varies from 15 min to an hour. Test by cutting a slice to
check penetration every 15 min. Drain the pieces well. Cold smoke 30
to 60 min or 1 to 2 hrs natural draft. Pack the slices on olive or
any vegetable oil. Refrigerate. It will last up to one month if
fairly salty. Completely freshened fish is more perishable.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller Submitted By JIM WELLER On 11-03-95
Title: Smoking Salmon And Trout Part XIV - Smoking Roes and Live
Categories: Fish/seafoo, Can/preserv, Information
Yield: 1 text file
Roes that are immature are best for smoking as they are easier to
handle and less likely to rupture.
Hard [Female] Roe: Fresh, frozen or salted roes may be used for
smoking. Salted hard roes must be freshened in several changes of
water for up to 24 hours. Frozen roes must be thawed before salting
for smoking. Fresh and frozen-thawed roe must be brined first. Use 70
deg sal brine [2 cups salt to 2 qts water.] Brining time varies from
5 minutes for small roes to 30 minutes for 1 lb roes. Drain. Smoke at
90 deg F at medium density for 2 to 6 hours according to size [4 to
12 hours for natural draft].
Soft [Male] Roe or Milt: Because they are soft, they benefit from
conditioning before smoking. Large soft roes around 1/2 lb need about
30 min in a 70 deg sal brine before conditioning. Small ones do not.
Conditioning consists of simmering them in salted water until they
are firm enough to handle. Drain before smoking. smoke as for hard
roes.
Smoking livers: Remove the gall bladder carefully without breaking by
slicing off the portion of the liver it is attached to. Condition
them by dropping them into boiling salted water until they change
color and get firmer. Brine larger livers in 70 deg sal brine for 10
to 45 min. Drain. they will still be sticky so oil them so they dont
stick to the smoking trays. Smoke at 90 deg with dense smoke for 1 to
3 hrs [or 2 to 5 hrs for natural draft]. Extracted from: Smoking
Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep
Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-03-95
Source from luhu.jp