Smoked salmon leavin's - NJFishing.com Your Best Online Source for Fishing Information in New Jersey

frugalfisherman · #1 02-09-2009, 03:11 PM

Was at the Asian market the other day. They fillet whole salmon there. Very fresh. Fillets $5.99 and steaks $4.99. Then I noticed rib cages and belly fat for 99 cents a pound. Remembering Capt. Jerry P's post about smoking tog rib cages I picked up 3 pounds. Soaked them 3 days in Leifs brine recipe and hot smoked them with apple wood(with all the fat I think that's necessary). If you can pick these up and have a smoker you gotta try this. Out of this world. Lots of fatty meat but that's the good omega 3 fat. And did I mention cheap?

dreamon · #2 02-09-2009, 04:45 PM

Where is the Asian market, never heard of it? That does look good and I like to give it a try.

frugalfisherman · #3 02-09-2009, 04:57 PM

Mines in Franklin Park but any market that fillets whole salmon should have them.

msgold · #4 02-09-2009, 05:39 PM

Have seen people use that salmon belly for fluke bait. Seemed to work well.

ALS Mako · #5 02-10-2009, 09:46 AM

no one uses salmon belly for fluke bait!!! that is proposterous!!!!
salmon don't even live in NJ!!!!

spearing , spearing , and more spearing!!!!!!!

msgold · #6 02-10-2009, 07:14 PM

Sorry, I disagree with Als Mako, I have known people to catch fluke with chicken and even hot dogs. Fluke will just about eat anything.

Leif · #7 02-10-2009, 08:44 PM

Quote:

Originally Posted by Bruce C

Was at the Asian market the other day. They fillet whole salmon there. Very fresh. Fillets $5.99 and steaks $4.99. Then I noticed rib cages and belly fat for 99 cents a pound. Remembering Capt. Jerry P's post about smoking tog rib cages I picked up 3 pounds. Soaked them 3 days in Leifs brine recipe and hot smoked them with apple wood(with all the fat I think that's necessary). If you can pick these up and have a smoker you gotta try this. Out of this world. Lots of fatty meat but that's the good omega 3 fat. And did I mention cheap?

Man that looks good!

Leif

mboy · #8 02-11-2009, 10:33 AM

Lookin' mighty tasty there Bruce!

fishingmortgageman · #9 02-11-2009, 04:52 PM

What is Lief's recipe for brine and why do you brine them? Could you marinate them as well?

Thanks

frugalfisherman · #10 02-12-2009, 07:12 AM

Quote:

Originally Posted by fishingmortgageman

What is Lief's recipe for brine and why do you brine them? Could you marinate them as well?

Thanks

Brining firms up the fish with salt. Sugar counteracts the acrid taste you can get especially when smoking with hickory. Never hurts to experiment though.

Brine
2 quarts water
1 cup kosher salt
1 1/4 cup brown sugar
A few bay leaves