I would like to learn to smoke salmon so that it tastes like the thinly sliced smoked salmon I have previously tasted... not the smoked salmon that comes in thick strips.
(The thinly sliced salmon appears to be cooked ENTIRELY different than those thick strips....)
First, let me explain the two types of smoked salmon with which I am familiar. Both are packaged. One comes in a strip about 2 inches wide and about 4 inches to 6 inches long. Obviously cut straight from the fish. Not cut on a bias.
The other type of smoked salmon with which I am familiar comes also in a package. But this package is huge and the fish is flat. The salmon is sliced on a bias. As if one took a knife and sliced as thinly as possible and at an angle. Wild Oats, Whole Foods, Trader Joes, you name the place and they have their own version.
Just so we know EXACTLY ... (not promoting this site, just using it as a reference)
I like the taste of the first 6 packages on http://www.spenceltd.com/products/index.shtml
but I don't like salmon that looks like the one pictured in image 11. (I realize it is labeled BAKED salmon.. but smoked salmon comes in those strips too.. that's what I don't like... they taste different.
I dont' care who makes it... that kind of salmon (baked or smoked) tastes DIFFERENT!
I don't think I want a pellicle formed... I think that is what I am tasting when I taste those big strips. (but I know the smoke must attach to something.0
Even when I take a big strip and try to slice those big ugly strips into thin slices, it tastes entirely different.
Came someone explain the difference in the recipes or smoking method?
Desire a homemade smoked salmon that tastes like what you get in those packages of flat smoked salmon.... This other stuff comes out rubbery or something.