A friend of mine (and his friend) asked me if I would smoke 4 big silvers - of course I said yes. He is a forum member here and on certain subjects he knows more than just about anyone else on the entire forum. Great guy, too. But he hasn't smoked a fish before. He has told me so much about so many things Alaskan that I don't know about, but I do know a bit about smoking fish that he doesn't.
This reminded me of something I already knew: That all of us have a bit to teach and a bit to learn. So I wanted to help my friend by first smoking a batch for him and second telling him my process so he has a place to start smoking them himself. Then I thought there must be others like him that know so many other things Alaskan and outdoors-ish, but are new to smoking fish, and would want to know this same information.
So I decided to make this thread a Primer on one way to smoke fish. A way to get started if you're new and want a simple, old fashioned method. If you've smoked lots of fish before, stop reading now; you'll be bored.
There are more ways to smoke fish than are described in all the smoking books in the world, and I'm not competing with them. I'm just offering some simple tips on how a person can successfully smoke their first salmon, and how I smoke mine. There are only 3 ingredients to this recipe: salt, white sugar, and smoke. I've tried a dozen or more ingredients to smoke fish and I now prefer the simpler, more old fashioned way.
(continued, next post)