The Holidays are always a great time to get a fresh start on life goals and adventures. Whether you want to plan an epic holiday over the summer or just clean out your freezer, get on it! Many of you may have fish in the freezer and a great way to make room for all the fish you’re going to catch in 2023 is to plan a fish smoking weekend. Always unthaw your frozen fish in the refrigerator as it will preserve the texture of the meat and prevent extra-fishy flavors. This can take a few days so plan ahead. Make sure you have the ingredients you need on hand including salt (or Morton TenderQuick), sugar, spices, glaze ingredients, smoker chips, chunks or pellets. Also, if you’re using a propane smoker, make sure you have plenty of gas. Keep in mind outdoor elements can affect smoke time, especially when using an electric smoker, so fish may take a bit longer to achieve desired doneness. Previously frozen fish seems to have a better end texture if a dry brine is used. If looking to amp up the flavors when using a basic cure, try adding tastes in the form of a glaze at the end of the smoking process. To further infuse the glaze into the salmon, vacuum seal. Keep refrigerated until ready to serve.
Quick Cure #1
Note: For signed copies of Tiffany Haugen’s popular cookbook, Cooking Seafood, send a check for $20.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com. Follow Tiffany on Instragram, Facebook and Twitter, and on the online series, Cook With Cabela’s. *Morton TenderQuick can be purchased online or found in Smart Foodservice (formerly Cash & Carry) stores.
