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In Reply to: Re: Fresh Fish... posted by RobG in CT on July 14, 2011 at 16:36:52:
That white stuff is indeed is fat. One prep step involves allowing the fish to form a pellicle. Since it's a fatty fish anyway, it is hard to keep some fat from pushing up through, but you can minimize it at the expense of texture and moisture, so it's your call.
Although I poo-pooed brining in posts above, brining will help prevent the fat from rendering, but please consider my opinion regarding brining. I guess for me, if I'm going to be serving salmon fresh off the smoker, which is what I usually do, I want it to be as fresh and moist as possible, so don't worry about the fat rendering up through the flesh. If you smoke for preservation, then that's an entirely different discussion.
I recommend you try one method, then the next time try a different method (or cook two filets an test both at the same time). You'll decide what you like best and will then be able to dail it in to your own perfection as you enjoy salmon.
One slightly off-topic comment on salmon. We're now at the very end of the Copper River Sockeye season (incredible fish!!!) If you get some of that wonderful fish, please do yourself a favor and NOT smoke it -- grill or broil it. It's an expensive fish with a very short season (except in the NW states) and has such incredible flavor that any smoke flavor you add should be at a bare minimum, such as cedar planks or alder/apple in a pouch on the grill.
Hope this helps. Smoke On!
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