Northwest Fishing Reports

This last weekend I cleaned out the freezer and found a silver and a steelie from this season. The silver was from the Green and the Steelie was a Tokul fish.I brined them together in the same brine.One of my own concoctions.I was looking through my chip bags and only had Cherry and Hickory.Not my Favorites for fish but with being lazier and not as wealthy as before I said "Oh Well".After a 10-12 hour slow smoke I had finished product.The salmon was really tastey not too smokey not too salty or sweet ,it was just right.Now the Steelie came out way over hickory smoked almost to the point of way too much smoke flavor.Im imagining that the salmon with a higher oil content was the difference between the two.The brine and the time in the brine were identical and smoking the same.Any hints or how toos ? Of course now I really have to catch more fish before a re-do.

Hey Rac...were they about the same thickness?

Probably not. The Silver was approx 10 lb. and the Steelie was maybe 6-8 lb.Id say the steel had less girth then the Silver. Good point there.

You know...they still sound pretty good to me Rac! I tend to prefer my smoked fish a little more firm and brined a little longer anyway. Good way to experiment anyway!

I'm starting to drool.

Assuming it's ethical to ask, I wouldn't mide hearing your brine recipe racfish.

I was looking through my brines and most call for brown sugar. Being a diabetic I dont have much sugar around the house let alone Brown sugar. I think to myself "What is brn sugar" Sugar and molasses. I used plain white sugar a lil honey and molasses approx 6 oz of Black Strap .I'll go home and write the actual ammounts down.It was the molasses that gave it a nice flavoring and dark glazing.