Pink salmon

[gpc]

Well with all the commotion and the 3 million plus pinks making there way in our direction. I know a lot of people as well as myself are interested in some tasty recipes. So lets here them fellas. I was going to cook mine (hopefully) like any salmon, would that work?

[Bodofish]

Sure. But what I like to do with them if I'm not smoking them is bone them and skin them and can them with some onions and other little bits of stuff and a little chicken stock to finish it off. It's perfect for quick sandwiches, a little mayo after draining and you're good to go.

[gpc]

Sure. But what I like to do with them if I'm not smoking them is bone them and skin them and can them with some onions and other little bits of stuff and a little chicken stock to finish it off. It's perfect for quick sandwiches, a little mayo after draining and you're good to go.

I like the idea of canning, but how would I go about doing that?

[Anonymous]

I like to skin and bone them to get rid of the icky stuff you you have to pick through on commercial canned. All you need to get is the spine and skin the rest of the bones turn to jelly, then stuff them in canning jars with stuff, onions, peppers..... fill with veg stock or chicken stock wipe the tops good, place on a lid and put them in the pressure cooker. I can't remember what the pressure and time is off the top but that's something your should look up in a canning book everytime when canning. Then take them out to cool and put the rings on. It's real simple. Oh if you want smoked, just add a couple drops of wrights liquid smoke.

Freeze the fillets till you have enough to make it worth while. It's not hard but you want to do enough at one time time to make it worth while. Or do a group thing.

[mallard83]

Another good idea is to actually BBQ them. I only do this if they are mint bright from the salt though. Pinks are naturally a very oily fish like the Chums, so I usually smoke them like Bodofish (sometimes canned). But if they are chrome bright try BBQ'ing them like any other fish, as they are fairly good table fair.

[Dave]

Although the pinks are not quite here yet in Puget Sound (fished Humpy Hollow yesterday for them, 1 fish in 6 hours) they should be in thick in another week or so. As you may know, when you catch them in the salt, they are usually still somewhat firm and therefore can be cooked like a silver or king. Cleaning them right away and putting them on ice is important. With that said I like to bake them with a glaze that consists of the following; in a sauce pan melt some butter. Add brown sugar and a little lemon juice. Once combined, pour over pink salmon fillets and bake at 350 until done. Very tasty! As for smoking these fish, I have tried several home made brines from friends, and I have tried recipes from the internet and none come close to the flavor I have experienced using believe it or not, the Luhr Jensen smoked salmon/trout mix/brine. I soak the fillets in the mix/brine which is added to cold water, overnight then remove them from the mix/brine, rinse them off with cold water, pat dry, then smoke skin side down. I use a briquette smoker and obviously, wet wood chunks. I buy the wood chunks at Fred Meyer because I don’t have easy access to apple or alder wood. I like using chunks vs chips because the chunks burn longer and you don't have replace as often. Weird but this brine has produced the best smoked fish I have ever eaten. Sometimes I add a little brown sugar to the mix but otherwise it’s fine by itself. Smoke time is about 3 to 4 hours as opposed to the extended period of time needed to slow smoke with a “Little Smokey” smoker. Once cool I pat them with a paper towel then food saver them in individual bags which last for up to one year in the refrigerator. The longer they are I the air tight bags, the better the salmon. I also like to add the smoked salmon to cream cheese for a great cracker or bagel spread. Great topic. Always good to hear how others cook fish. Thanks all.[/size][/size][/size][/size]

[gpc]

Thanks for all the recipes guys, they all sound very good