Farmed salmon can end up deformed, blind, riddled with sea lice and driven to eat each other. Eco art activists Cooking Sections are highlighting their plight — and getting Tate to change its menus. A few months back, a book arrived in the post — tiny, not much larger than a bank card. Though the cover was grey, its pages were a riot of pinks, from deepest persimmon to pale rose.
Easter brunch, dinner specials offered at metro Detroit restaurants
This recipe is perhaps the best smoked salmon recipe we have discovered in over 40 years of making smoked salmon with our Big Chief and Little Chief Electric Smokers. And with the optional step at the end, you can season a batch of smoked salmon with a variety of flavors all from the same dry brine mix. Add salt and brown sugar to the mixing bowl and mix thoroughly. Cut the salmon fillet into strips for best brining and presentation view video on right column of this page or click here for video , this will help make sure all pieces of salmon are a similar thickness. Line the flat bottom container with salmon fillet strips leaving space for the brine to cover all sides of each piece.
Welcome to Grants Oak Smoked. At Grants Smokehouse we know the key to the best smoked salmon lies in the past. We cure, smoke and hand finish our fish using traditional methods passed down by generations of master smokers. We are honoured our Traditional Rope Hung Smoked Scottish Salmon, made using chips from Loch Lomond Distillery Whisky Barrels and smoked over an open fire kiln, has been recognised as one of the finest products in the world.
Canning smoked fish starts with the smoking process. And here I get help from Bill at Smoker-Cooking. Fish that has been smoked the standard way will end up being very dry after pressure canning, so you will want to shorten the process.