Gravid Lax Salmon and Mackerel and Smoked Mackerel Walle style

[Mark R]

We can start with the Gravlax mackerel I brushed the honey on.
On edit, I'm using CA's resipe from this post.
http://smoked-meat.com/forum/showthread.php?t=15826


Instead of putting the salt,sugar dill (I used celery powder) in a pan I put it in a spice container and sprinkled it on.


Then we wrap it in cellophane, the salmon was done the same way. And into the frige.


Day two flipped and drained.


While the Lax is resting I started the mackerel for smoking using Walle's recipe.
http://smoked-meat.com/forum/showthread.php?t=16958
Ok I changed it a bit, after marinating over night and rinsing, I dusted the mackerel with sea salt, red pepper, black pepper and white pepper. Kindof a Florida tradition for smoked fish.


The fish is also resting to form a pellicle , will go into the smoker in a bit.
More to come!!!

[WALLE]

Damn that looks good, Mark!

Honey... hummm....mmmmm....yummmm! I'm going to have to bundle o'l Bassman up and pull some through the ice and give that a try.

can't wait to see the smoked shots!

[Slanted88]

Cat Daddy is on it good!

[rbranstner]

Yum they are looking good.

[Mark R]

De fish loaded in the smoker.


Temp at the start. I put a clip on the "food" probe so I had temp at both ends.


About half way through. I slowly ramped up the temp to 170° and 180° for the last hour.


Three hours later we done!


And onna platter to bag up, these are for a couple of parties this coming weekend - smoked fish dip!! You might see them again.


The grill grates were an experiment. Worked great for the jerky. I usually just put the fish directly on the racks. It was a mistake, the skin stuck to the grates an I could not get it off. Had to toss them but they are really cheap, I'll get more.

Tomorrow I'll cold smoke the Lax.

[crusty ol salt]

my bags are pack and i am on my way. it seems obvious, to even the casual lurker on this site that you will need help eating all that smoked fish

great job

[TasunkaWitko]

very nice, mike!

[curious aardvark]

looking good

Not sure about celery powder instead of dill - the dill is there 'cos it's sort of sweet.
But with the honey should be a great combination.

And the peppered smoked fish is pretty standard over here too :-)

[sweet_magnolia]

[curious aardvark]

hows the gravad lax coming ?

Unpacked mine yesterday.
Was a little salty, but firm and very tasty. So I repacked it for a couple of days just with a good layer of brown sugar.

And yes sugar is a good antibacterial.
Hopefully it'll sweeten the lax up a little.
never tried it before :-0)