Nicely done, and very well-organized instructional video. Now adding the cold smoking coil to my Christmas list

@DishesandFishes

Жыл бұрын

I also responded to someone else, the Weber cold smoker is better than the coil, I have been using it instead

Bro that looked amazing… I never knew it was that easy. I can’t wait to try. Thanks a lot for the tutorial you’re the man Brother. 💯💪🏿

@DishesandFishes

Жыл бұрын

🤘🏼👊🏼👊🏼

Great recipe! I often do a hot smoked salmon that my guests rave about. I’ll be trying this next. Thanks for sharing.

@DishesandFishes

3 жыл бұрын

JeffT I love all smoked salmon!!! thanks for watching..

Awesome! Thanks for your share. Really like how you simply do things with a small weber kettle. No need for huge 1000 buck sofisticated smoker!!

@DishesandFishes

3 жыл бұрын

Thanks.. completely agree!

Thank you for the info!

This is really awesome! Thanks for sharing! Been looking to learn how to make cold smoked salmon. Definitely gonna try your recipe this weekend. I have a feeling it'll be... Just Like Heaven!

@DishesandFishes

Жыл бұрын

You got it 😂😂

I love smoked salmon 😋 Thanks for showing how it's done!

Great job on the video!

love this

That looks so nice!

@DishesandFishes

2 жыл бұрын

Thank you

great video quality and recipe :)

Great video

This looks awesome great work

@DishesandFishes

7 ай бұрын

Thanks

I’m in the middle of dry salting some larger trout… going to probably kipper most of them but might experiment cold smoking one (it’s been a while) …the book i’m using has an alternative Scotch rum sugar cure… after dry salting one day, wash off then a 6 hour “drain” or drying off time in fridge with nothing, then olive oil for 6 hours, wipe off with rum, then apply brown sugar 6 hours (minimum) …wipe off , apply oil then 6 hours again (I’m actually at 14 because of schedule) then smoke.

@DishesandFishes

2 жыл бұрын

That sounds epic

Look very nice

Just like heaven, nice.

@DishesandFishes

Жыл бұрын

👊🏼👊🏼👊🏼

Looks sooooo good😮

@DishesandFishes

9 ай бұрын

👊🏼👊🏼👊🏼

Wow !!! 🤩 😯

Been wondering if possible at home. I like hot smoked (kippered) but this will be great addition. Like your music choices btw. Subscribed to your channel man. Hope to see more.

@DishesandFishes

2 ай бұрын

Appreciate that 👊🏼👊🏼

Here's a great trick, if you put some weight on the salmon while it's in the cure your resulting product is called gravlax . It doesn't need any further processing (other than the rinsing and air drying) and is delightful. Great for those guests that don't care for the smoke flavor.

@DishesandFishes

10 ай бұрын

Love it

I think I’m gonna give it a try

@DishesandFishes

Жыл бұрын

👊🏼👊🏼👊🏼

Hi there, just wondering if that alufolie will stop the smoke to penetrfate from under need,or its fine like that? cheers,Frank from Down Under

@DishesandFishes

2 жыл бұрын

I don’t find that it does. You can omit the foil if you’d like

I was going to make this so much work haha

Amazing! I’m so hungry now! 🤦🏻‍♂️

any chance we could get the recipe for the bagel sandwiches at the end? They look awesome

@DishesandFishes

7 ай бұрын

Toasted everything bagel Herbed cream cheese Smoked salmon Red onions that I rinsed under cold water Fresh dill Capers

This is great! I'm going to try. Can you help with details on how to store it and how long it will last in the refrigerator?

@DishesandFishes

8 ай бұрын

I cut it up into squares, vacuum seal it or tightly siran wrap it… then freeze.. take out 2 days before eating to thaw and slice

Excellent recipe! I was wondering, how do you make the final product less salty? Thanks!

@DishesandFishes

3 ай бұрын

I would rinse thoroughly.. and if you are OK with sugar I would use it in the recipe

Greatings from Naugatuck thanks for the video and the shout out to Tonys im gonna check them out.

@DishesandFishes

Жыл бұрын

Greetings… yes they are legit. Tell the owner Scott you saw the store in one of my videos!

@SunBrohan

Жыл бұрын

@@DishesandFishes Will do brother thanks again!

1:52 beautiful version of The cure, where can i find it? great recipe, thanks for sharing.

@DishesandFishes

2 жыл бұрын

I found it on SoundCloud, was a while ago sorry.. thanks for watching

After watching this, I'm going to Costco to get some smoked salmon. I will be trying this one day soon though.

@DishesandFishes

Жыл бұрын

Love it

I want to to try this because I don’t consume sugar either. I hope I can do this on a stove top smoker.

@DishesandFishes

3 жыл бұрын

I think you should be able to... I never used one.. as long as you have a way to get it smoke for a long time it should work

The Cure 😂 phenomenal

@DishesandFishes

11 ай бұрын

Not many people notice 🙏🏼🙏🏼

@katepopovic6054

11 ай бұрын

@@DishesandFishes oh I love them too much not to notice ☺️ great video all together

Hi, I’m interested to try this, may i know after we make this smoked salmon, if I vacuum sealed and keep it in the fridge (-20c degrees), can it be last long up to 1 year? Thanks🙏

@DishesandFishes

2 жыл бұрын

Interesting.. I mean yes I’d think so.. I’d probably shoot for less time in the freezer though like 6 months

hi there, I like that your recipe doesn't have sugar in it. I wonder why do we need to rinse the salmon after the first rub? Can I just leave it for 2 days instead? Thanks!

@DishesandFishes

3 жыл бұрын

Because water that is pulled out of the salmon will seep into the rub and it will be all wet and useless

@vungocminh81

3 жыл бұрын

@@DishesandFishes oh I see, that makes sense. I saw other videos on youtube and they just left it for 2 days. There was a lot of juice come out.

@DishesandFishes

3 жыл бұрын

@@vungocminh81 exactly

Nice

@DishesandFishes

Жыл бұрын

👊🏼👊🏼

Dude, this is great! I'm doing this, only thing this...only thing is where do I find ocean caught salmon in Georgia? I'll find some somewhere. Thanks for the instructions and recipe.

@DishesandFishes

2 жыл бұрын

Thanks for watching, check out some of my other recipes!

I found that cold smoke generator on Amazon... But they have 8" and 13.7". Which did you use?

@DishesandFishes

Жыл бұрын

I actually have been using a different one since I made that video. I like it better: amzn.to/3LJql1F

A few other vids insist upon a weight press upon the salmon during the curing phase but, also their cure sits for far less time than yours. By chance, is the use of the weights expediting the curing process? I am keen to know! Wholly sensible to see that you apply a cure a second time. A proper smoked salmon is pure bliss

@DishesandFishes

Жыл бұрын

Yes I would say that’s a fair assessment. I feel like the plastic wrap does an okay job at that too, either way this fish was delicious.

@tristanrl1940

Жыл бұрын

@@DishesandFishesmany thanks for yours. Yes, I am sure the final product was lovely. Sadly, smoked fish, in general, is very under-appreciated. Smoked Sturgeon, Sable, Whiting. Haddock, Kippers et al! Our European brothers and sisters must teach us more about the virtues of smoked fish

i agree tis a zester

Just going to send it. 😂 subscribed sir

@DishesandFishes

4 ай бұрын

😂😂👊🏼👊🏼

Is cold smoked still considered Raw? Or the smoke is actually hot but not really hot so it is cooked.

@DishesandFishes

2 жыл бұрын

Yes it is, but has a longer shelf life. This is why I was careful to do this on a cool day and used sushi grade fish

Looks amazing! After watching your video, I tried doing it myself. However I used wood pellets and pellet tube to cold smoke it. The temperature was very low as it should be but when after about 10 to 12 hours the salmon looked like it was hot smoked. Any idea on why that might have happened? Trying to see what i need to do different. Thanks!

@DishesandFishes

2 жыл бұрын

What was the temperature when you say very low?

@DishesandFishes

2 жыл бұрын

Did it flake apart when slicing?

@joselau332

2 жыл бұрын

@@DishesandFishes it was under 100 °F. And yeah when I sliced it it was flaky.

@joselau332

2 жыл бұрын

@@DishesandFishes my grill thermometer is fogged up but if I'm correct it was reading at about 50°F to 80°F

@hairyott3rr

8 ай бұрын

@@joselau332built in grill thermometers can't be trusted, especially if it's so old and broken that there is water infiltrated into it..

can you please post a link to your amazon smoker?

@DishesandFishes

2 ай бұрын

LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - Hot or Cold Smoking - for Any Grill or Smoker - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas & Recipes a.co/d/9zOsmhp I been using this one since I made that video.. I like it better

Wow I want to make this! Can it still be done if I just use a pellet smoker on low?

@DishesandFishes

2 жыл бұрын

Yes, but the problem is I don’t think pellet smokers go below 200?

@manny_fit

2 жыл бұрын

@@DishesandFishes my lowest setting is 185 hopefully that's low enough! This looks amazing

Scribed just cause of your intro

@DishesandFishes

2 жыл бұрын

Love to see it

How long can you keep the salmon once it has been cured and smoked.

@DishesandFishes

3 жыл бұрын

I would eat in a day or 2. I vacuum seal and freeze a lot so I have it for get together

Hi, I have a question. How many hours with salt day one and day two. I did it 24 hours and again 24 hours, and the result was beautiful but too salty on the thinner parts and salty in general. I used the same salt as you and I wrapped identical. After first day came out a lot of liquid after cut the wrap, maybe I need to wrap it and open holes to drain? or less hours?

@DishesandFishes

2 жыл бұрын

You rinsed well? Liquid coming out is good. Sugar will mellow the saltiness out as well although I omitted in the video. Mine was 20-22 hours each day

@NITESLEEP

2 жыл бұрын

Use equal parts sugar

@kentuckyburbon1777

2 жыл бұрын

Put more salt on the thicker parts and less on the thinner . Doing a whole side makes for a beautiful presentation but for easier salting you might want to try “evening out” pieces…perhaps “kippering” thinner , smaller pieces

what is the best way to store the salmon after the cold smoke?

@DishesandFishes

Жыл бұрын

Vacuum seal, freeze

what about folks who don't have an outdoor grill? Awesome recipe none the less

@DishesandFishes

6 ай бұрын

Could do it on a propane grill .. any ventilated container

After cold smoking, is it better to wrap the entire salmon and thin slice as you go or slice and wrap in small batches? I ask as someone who uses each salmon over 2 weeks and by the end I’ve mostly jerky 😮

@DishesandFishes

8 ай бұрын

I wrapped small batches, and froze them. Then when I wanted I took a small batch out, sliced and ate the entire thing. Had salmon for thanksgiving, Christmas, new years, st Patrick’s, etc

@tillzenn

8 ай бұрын

Thanks!!! About to try Batch 3 which is wild Salmon vs the Farmed of my 1st. Tries. Living 1000 miles from water is a drag but equals the 2700 miles from a Real Bagel.@@DishesandFishes

Can the salt & the ingredients be reused for the second, third & forth time?

@DishesandFishes

2 жыл бұрын

No, not the ones that touch fish. Make a big enough batch of cure at the beginning to do each day

Cook and set hooks.... Subbed!

@DishesandFishes

2 жыл бұрын

Thank you !

Proud and hungry

i finally did cold salmon using your marinate, but never made to smoke after 48 hours i slice it we start eating in bagel so good thanks

@DishesandFishes

2 жыл бұрын

Awesome

Tried this but my smoker kept turning off and not burning any tips

@DishesandFishes

Жыл бұрын

Chips may be packed to tight

Help, I've got a premade (it seems), it says cold smoked artic char from the market and I don't know how to safely prepare and consume it. I've for now stuck it in the freezer where it's been for about 4 hrs now. Do I just take it out and it's ready to eat or do I need to cook do other things to it?

@DishesandFishes

3 жыл бұрын

I’d say they probably did what I did in this video, to the Arctic char. Guessing it’s pre sliced already. Take a taste see if it tastes Smokey. If it does, throw it on a bagel

@DishesandFishes

3 жыл бұрын

Should be ready to eat if it’s cold smoked

@zakimerxero3771

3 жыл бұрын

@@DishesandFishes I am so confused now. I ordered cold smoked and after a closer inspection I found the label says Hot (however the hot part was crossed out just enough to barely see) smoked. So I don't know what the deal with it is. I'll contact them doubt they are open to respond for days from now. :/ I am new to it all and my first time so I don't even know what smoked tastes like.

@DishesandFishes

3 жыл бұрын

@@zakimerxero3771 interesting???? Is it pre sliced? Or is it flaky

@zakimerxero3771

3 жыл бұрын

@@DishesandFishes It's hard to tell... It's like vacuum sealed, frozen. It is a small junk though has lines that may or may not be just markings (or shallow cuts) and not a full sliced pieces.

What temperature would be inappropriate to do this in? Is 30° Celcius too much?

@DishesandFishes

2 жыл бұрын

Definitely

@nextlevelrelaxed615

2 жыл бұрын

@@DishesandFishes no smoked salmon for the Australians then 💔

Ahhh yes, Very hiiigh society LOL. Looks fire!

can I use pink salt?

@DishesandFishes

Жыл бұрын

Definitely

If you don’t have a big enough vacuum sealer, then use a vacuum bag for putting clothes in and use your vacuum to suck the air out. not perfect but it works 👍😀

@DishesandFishes

7 ай бұрын

There you go

Do you wash the fish before applying the cure, to remove germs and any contamination happened before buying the fish?

@DishesandFishes

Жыл бұрын

I’m sure it wouldn’t hurt. Bacteria generally will not like the salt cure

I wanted badly to make my own smoked salmon but after watching this video I realized I have to spend 50 dollars and wait 4 days, so will I still make it?? Yes! LOL

@DishesandFishes

9 ай бұрын

😂😂😂I love it! Will be worth it in the end

How many salt and Sugar?

@DishesandFishes

2 жыл бұрын

No sugar in this video. I used the fruit peels. But you could do 2 cups salt 1 cup sugar

I started cold smoking salmon after getting a tour of a smoked salmon facility in Norway. I never knew how easy it was until the Norwegian gentleman giving the tour explained it. Now we NEVER buy smoked salmon from the store. Doing it yourself is cheaper and better! Tip: if you can get your hands on Coho Salmon, DO IT.

@DishesandFishes

7 ай бұрын

Love that… little faroe island action ?

@klauswigsmith

7 ай бұрын

@@DishesandFishes LOL, no, sadly...aren't they a Danish territory? We were on mainland Norway the whole time...the smoked salmon facility we got a tour of was near Trondheim. AMAZING country.

If I make 2 slabs of salmon can I keep it in freezer for next time

@DishesandFishes

2 жыл бұрын

Yes. I cut mine into small squares and freeze

@chatcampbell7575

2 жыл бұрын

@@DishesandFishes I'm ready to try my cold salmon using your technique. My question is how much of salt and sugar should I mix if I make 1 for first try and even 1 slabs do I have to keep refrigerated in 48 hrs thanks a lot

Is there a trick to getting it real "jucy" every time I had tried it the salmon turned out very dry and tough. Wasn't appealing and taste was alright at best. I've had properly made smoked salmon and it was the total opposite but I'm not sure what I did differently. Also can you use say frozen salmon from the store? Buying the fresh unfrozen salmon tends to be really expensive

@DishesandFishes

2 жыл бұрын

I had a bad experience with frozen fish years ago and got scobroid poisoning so I try to only buy fresh

@Sifu-Myers

2 жыл бұрын

@@DishesandFishes oh wow that sucks maybe I'll just go with fresh. Is there any trick to getting that "juicy" aspect to the salmon? I can't seem to get that part down.

@stephaniegildnes4191

Жыл бұрын

Actually unless you are cooking the salmon, salmon needs to be frozen to kill parasites. We also brine and hot smoke fresh salmon, we jar it. But we can't eat it until after it's been pressure cooked or grilled cooking it all the way through. You cannot eat fresh salmon as sashimi, it must be frozen first. Then you can eat it raw after frozen, as long as it is handled correctly before it was frozen.

@Sifu-Myers

Жыл бұрын

@Stephanie Gildnes I see that's very interesting. I personally when i was doing this used frozen as it was easy to get but like mentioned above I never could get the juicy taste so to speak in sashimi only jerky like pieces haha. Any recommendations on how to get it more like that then?

@stephaniegildnes4191

Жыл бұрын

Sorry, let me clarify. It just has to have been frozen for 10 or more days, then you thaw it and process it like described.

This guy: this doesn’t take too much work Also him: it takes 2-3 days to prepare

@DishesandFishes

2 жыл бұрын

Little work each day

@DishesandFishes

2 жыл бұрын

You got this

@2:04 are you a magician?

@DishesandFishes

2 жыл бұрын

😂

Is cold smoked salmon considered as raw?

@DishesandFishes

2 ай бұрын

Good question.. not sure exactly but the salt cure definitely transforms it

It's called a mirco plane because they were first used on wood. Look up the company's history.

the cure lmao

@DishesandFishes

2 жыл бұрын

Finally someone commented!! You should get an award haha

Stick to wild caught for best results!

I never eat farm raised fish or shellfish.

OMG all that salt - last time i tred something like this it was way too salty (yes I rinsed) and yiu salt it twice ????? This is like baccala (salted cod )

I'm Swedish. Sort of where smoked salmon comes from... This is painful to watch. Holy COW!

I wish people would stop curing everything with sugar and dill

@brothaman1571

7 ай бұрын

don’t be sweedishist

Music killed me… had to shut the video down

@DishesandFishes

10 ай бұрын

RIP 👏🏼

3-4 days?? i needed 3-4 minutes

@DishesandFishes

Жыл бұрын

😂😂😂

You lost me when the Music started

@DishesandFishes

3 жыл бұрын

He gone

@ninjalightning2631

3 жыл бұрын

@@DishesandFishes damn right be a damn DJ not a you tuber

when the meat of your Salomon start seperating,... it;s getting old

Okay you got me until you had to rinse the salmon and put the moisture back into it 🤦‍♀️

@DishesandFishes

Жыл бұрын

Rinses the salt off the surface. Don’t want to bite into that

Too much work. Buying this smoked.

@DishesandFishes

6 ай бұрын

Smart

You washed away all your flavors and added moisture back to the salmon. Then threw it in the fridge to crisp up????? You could have just thrown it in the fridge for 24-48 hrs and it would have crisped over. From a Canadian that knows about not store bought salmon