That looks awesome. Did you find that smoking the salmon overcooked it and dried it out?
Collar's the best part. Used to sell those in the scrap pile --- along with the cheeks --- until celeb chefs began talking them up. Well damn done on the smoked salmon. How long did you keep it under the dome? Gonna try this with some LUNKER pond trout at my uncle's in NC.
I REALLY JUST EYEBALLED IT BUT LETS SAY 10-15 MINWITH HOT SMOKE.WHOLE FISH WILL TAKE LONGER I LIKE TO SPLIT THEM FOR AN EVEN SMOKE.
Sashimi and Kubota ...Perfect for sushi!
NICE SAKE SPOT MANABU. KUBOTA IS MY FAVORITE.
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