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Another Salmon Smoke. Collars this time.

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  • Another Salmon Smoke. Collars this time.

    On our trip, I kept the heads of the Salmon we caught with the intent of making soups. I opted out of that after remembering an episode of Bizarre Foods about smoked Salmon Collars. So I trimmed the collars off and gave em the same treatment I did for a fillet smoke, (Erains Brine Recipe).

    I remember from the show that the collars were the best kept secret when it came to select cuts off the fish. After a bit of reading online, that sentiment was repeated. A very rich and concentrated taste to it. Quite a bit oilier than the fillets, but not fatty. Just very rich is the best way I can describe it. Just one pic, and not the best at that, to give you an idea of what they look like. Basically, its the section right behind head, and where you would remove the fillets from. If interested, a google search will go into more detail on em.

    The larger ones in the photo are about the size of a medium Cantaloupe. Lots of meat on em. This was only one rack done. Did a total of 16 collars. So far, I've ate nearly half of em

    Very addictive, like crack

    We already booked our trip for next year and I'm going to save all the collars to do this again, plus the skeletal remains as there was some nice meat still on em. I also did a couple tail section along with em.

    https://youtu.be/ZcqprrIlbcIli

  • #2
    Learning what the Native Americans always knew. Never waste anything, every bit helps you survive. Wish the new world could get back to more of what they knew back in the day. That's why I'm meeting up with the misfit gang during the apocalypse, we might be needing these skills again someday and y'all are the ones that have them skills!
    Last edited by Analog Girl; 07-20-2014, 05:22 PM.

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    • #3
      Nice... grouper cheeks!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4
        Yes indeed! Save me the bellies!!!!!
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        • #5
          Nice work Todd.
          I need a beer.
          Craig
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          • #6
            Those look right tasty. Hand me some Ritz, cream cheese, and a cold beer! LOVE SMOKED FISH!

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            • #7
              Them collars are like eating fish ribs
              Once you go Weber....you never call customer service....

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              • #8


                That's some tasty looking salmon
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



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                • #9
                  Great job Todd!! Never had slamin collars (that's what me grand daughter calls salmon) before.


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Originally posted by HawgHeaven View Post
                    Great job Todd!! Never had slamin collars (that's what me grand daughter calls salmon) before.

                    I agree with Phil, Todd!! Looks Great !!!

                    And I never had Slammin' Collars either!!! (I love it !!)


                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                    Mom & 4 Cub litter---Potter County, PA:

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                    • #11
                      They do look pretty awesome! Although I get to wondering about the soup that got away!
                      Good One Heritage Oven
                      Weber Performer Deluxe

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                      • #12
                        Looks great!
                        Smokem if you got em

                        Yoder YS640
                        Weber EP-310 Gasser Grill
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                        Deano

                        "May the thin blue smoke be with you"

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                        • #13
                          I will have to keep them collars in mind, even with lake trout i bet...

                          Nice looking color to the fish Sir! Lucky dog, been way to long since i been salmon fishing.
                          Charbroil SFB
                          GOSM
                          MES
                          Dutch Ovens and other CI
                          Little Chief, Big Chief, No Name water smoker
                          Weber 22" gold, Smokey Joe, WSM 22"

                          Smoked-Meat Certified Sausage Head


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                          • #14
                            I'm drooling

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