Salmon pics

In article <[email hidden]>,

(Steve Pope) said:

In case anyone is interested I have placed three photos
of a salmon fillet here: http://www.rahul.net/spp/salmon/

The first photo is before cooking, a 2.4 lb piece of fresh
California king salmon sitting in its so-called "BBQ wok" insert.
The second photo shows it on the Weber grill, after about 30
minutes of slow indirect smoke-cooking on the covered grill
(which used charcoal plus some plum wood), a few minutes before
removing it. The third photo is the completely cooked salmon.
It was somewhat medium-rare in the very middle, the rest cooked
through an even medium.

Had I gone 28 minutes total instead of 33, it would have
been rare in the entire middle interior -- still fine.

(And no, no white liquid stuff ever oozed out during cooking.
Possibly due to its freshness, or possibly due to the very
slow cooking method.)

Salmon from Hudson Fish, Berkeley Farmer's Markets.

Steve

Very nice. :-)

I really should try smoking some salmon.
Smoked fish is a very special and delicious flavor.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Steve Pope said:

In case anyone is interested I have placed three photos
of a salmon fillet here: http://www.rahul.net/spp/salmon/

The first photo is before cooking, a 2.4 lb piece of fresh
California king salmon sitting in its so-called "BBQ wok" insert.
The second photo shows it on the Weber grill, after about 30
minutes of slow indirect smoke-cooking on the covered grill
(which used charcoal plus some plum wood), a few minutes before
removing it. The third photo is the completely cooked salmon.
It was somewhat medium-rare in the very middle, the rest cooked
through an even medium.

Had I gone 28 minutes total instead of 33, it would have
been rare in the entire middle interior -- still fine.

Nice. That burnishing is the sign of properly hot smoked
salmon IMO, and it takes some skill. Looks really good.

Did you brine and air dry it first? The surface looks
perfect.

Quoted message said:

(And no, no white liquid stuff ever oozed out during cooking.
Possibly due to its freshness, or possibly due to the very
slow cooking method.)

The latter, I think. I find that too much heat too quickly
will make it ooze. I also find that it's more likely to
ooze if you try and smoke it straight out of the fridge.
I usually let it warm up a little.

--
Reg

Reg said:

Nice. That burnishing is the sign of properly hot smoked
salmon IMO, and it takes some skill. Looks really good.

Thanks.

Quoted message said:

Did you brine and air dry it first? The surface looks
perfect.

No, this is a grilled piece of fresh salmon, with a moderate
amount of wood smoke involved. (I have in the past brined/cured
the salmon as well, but salmon prices are just too high to justify
that this season.)

Quoted message said:

Quoted message said:

(And no, no white liquid stuff ever oozed out during cooking.
Possibly due to its freshness, or possibly due to the very
slow cooking method.)

Quoted message said:

The latter, I think. I find that too much heat too quickly
will make it ooze. I also find that it's more likely to
ooze if you try and smoke it straight out of the fridge.
I usually let it warm up a little.

I typically remove the salmon from the fridge one hour before
it goes on the grill.

Steve

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(And no, no white liquid stuff ever oozed out during cooking.

In all probability that white "Ooze" is called fat and is nothing to be
worried about. Certainly it is not any important indicator as to best
cooking method nor freshness.

,

Gunner said:

"Steve Pope" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

(And no, no white liquid stuff ever oozed out during cooking.

Quoted message said:

In all probability that white "Ooze" is called fat and is nothing to be
worried about. Certainly it is not any important indicator as to best
cooking method nor freshness.

From my point of view, any white ooze from salmon is unattractive,
so for me the best method would avoid this. YMMV.

Steve

Gunner said:

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(And no, no white liquid stuff ever oozed out during cooking.

In all probability that white "Ooze" is called fat and is nothing to be
worried about. Certainly it is not any important indicator as to best
cooking method nor freshness.

While that's all true, there are times when I prefer
the texture of a smooth, burnished exterior. It depends
on how I'm serving it.

But more importantly, a lot of people are put off by it.
I once brought a few vac packs to my MIL and she pointed
to the fat and asked "What's that??" with a slightly
bemused look on her face. I explained to her everything
just as you said it. That seemed to calm her down but I'd
have preferred not having to explain it.

With food, perception is often reality.

--
Reg

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gunner said:

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

(And no, no white liquid stuff ever oozed out during cooking.

In all probability that white "Ooze" is called fat and is nothing to be
worried about. Certainly it is not any important indicator as to best
cooking method nor freshness.

While that's all true, there are times when I prefer
the texture of a smooth, burnished exterior. It depends
on how I'm serving it.

But more importantly, a lot of people are put off by it.
I once brought a few vac packs to my MIL and she pointed
to the fat and asked "What's that??" with a slightly
bemused look on her face. I explained to her everything
just as you said it. That seemed to calm her down but I'd
have preferred not having to explain it.

With food, perception is often reality.

--
Reg

Gentlemen, it is not really difficult to wipe any accumulated white ooze off
the salmon as it cooks and apply your glaze, or let it smoke/cook to get
your beautiful burnished look. it really isn't.

Gunner said:

Gentlemen, it is not really difficult to wipe any accumulated white ooze off
the salmon as it cooks and apply your glaze, or let it smoke/cook to get
your beautiful burnished look. it really isn't.

You're missing the point. Salmon that has cooked fast enough to
exude fat will have a different texture than if it's cooked
slower and ends up with a smooth, dry surface.

--
Reg

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

(Steve Pope) said:

In case anyone is interested I have placed three photos
of a salmon fillet here: http://www.rahul.net/spp/salmon/

The first photo is before cooking, a 2.4 lb piece of fresh
California king salmon sitting in its so-called "BBQ wok" insert.
The second photo shows it on the Weber grill, after about 30
minutes of slow indirect smoke-cooking on the covered grill
(which used charcoal plus some plum wood), a few minutes before
removing it. The third photo is the completely cooked salmon.
It was somewhat medium-rare in the very middle, the rest cooked
through an even medium.

Had I gone 28 minutes total instead of 33, it would have
been rare in the entire middle interior -- still fine.

(And no, no white liquid stuff ever oozed out during cooking.
Possibly due to its freshness, or possibly due to the very
slow cooking method.)

Salmon from Hudson Fish, Berkeley Farmer's Markets.

Steve

Very nice. :-)

I really should try smoking some salmon.
Smoked fish is a very special and delicious flavor.
--
Peace, Om

The best I ever tasted was home smoked with alder wood. Was better than the
hickory or apple even. Being a smoke newbie sort of, I'm still working on
controlling heat.
Edrena

In article <[email hidden]>,

The Joneses said:

Quoted message said:

Quoted message said:

Salmon from Hudson Fish, Berkeley Farmer's Markets.

Steve

Very nice. :-)

I really should try smoking some salmon.
Smoked fish is a very special and delicious flavor.
--
Peace, Om

The best I ever tasted was home smoked with alder wood. Was better than the
hickory or apple even. Being a smoke newbie sort of, I'm still working on
controlling heat.
Edrena

No access to Alder wood, but I should have no trouble getting pecan.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

No access to Alder wood, but I should have no trouble getting pecan.

BBQs Galore in Austin has alder. They carry a nice selection of different
woods.

AUSTIN II (24mi.)
5601 Brodie Ln.
Suite 1200
Austin, TX 78745
512-899-9516
Sunset Valley- On Brodie Lane one block South of 290 in the Sunset
Valley Shopping Center

--
Reg

In article <[email hidden]>,

Reg said:

Omelet said:

No access to Alder wood, but I should have no trouble getting pecan.

BBQs Galore in Austin has alder. They carry a nice selection of different
woods.

AUSTIN II (24mi.)
5601 Brodie Ln.
Suite 1200
Austin, TX 78745
512-899-9516
Sunset Valley- On Brodie Lane one block South of 290 in the Sunset
Valley Shopping Center

Okay. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gunner said:

Gentlemen, it is not really difficult to wipe any accumulated white ooze
off the salmon as it cooks and apply your glaze, or let it smoke/cook to
get your beautiful burnished look. it really isn't.

You're missing the point. Salmon that has cooked fast enough to
exude fat will have a different texture than if it's cooked
slower and ends up with a smooth, dry surface.

--
Reg

This is not to denigrate Steve's pics or his fish..... As a Photog I
appreciate people's pics and as a cook I appreciate reading his methods, but
your comment "Salmon that has cooked fast enough to
exude fat will have a different texture than if it's cooked slower and ends
up with a smooth, dry surface" definatively means nothing to me. So no, I
really do not think I missed "the point" at all. Am I to understand that
30 minute
indirect slow cooking in a grill wok will not extrude fat in a "California"
King Salmon purchased from Hudson's Berkely Market and will ensure a smooth
dry surface and a different texture? I do not believe that encapulation is
out of context to what you said but I am not going to argue semantics with
you. Just do not assume I missed "the point" as you know it.

Salmon Fat is a good thing, that is why ya eat it but it can percolate to
the surface in the many salmon vatieties by many, many methods to include
slow, slow cooking and even smoking for long times (well in excess of 30
minutes indirect wok cooking). Reg, I am not unfamiliar with salmon. Each
fish, each day and everybody is different.

My point, my friend, was and still is the white ooze is called fat, it can
and
will percolate to the surface of many salmoniods under many and varied
conditions yet it can be
easily wiped, blotted or brushed off for your final plate presentation and
does not
have to affect your texture nor taste one bit.

Gunner said:

This is not to denigrate Steve's pics or his fish..... As a Photog I
appreciate people's pics and as a cook I appreciate reading his methods, but
your comment "Salmon that has cooked fast enough to
exude fat will have a different texture than if it's cooked slower and ends
up with a smooth, dry surface" definatively means nothing to me. So no, I
really do not think I missed "the point" at all.

It's a cooking thing, not a photographer thing.

Cooking too fast or at too high heat melts the fat and causes
it to seep out. The same is true for other products like smoked
sausage. If it ends up on the exterior, or sitting at the bottom of
your cooker, it's not in the interior. Less fat and moisture
in the interior results in a different texture and mouthfeel.

That's not to say that one way is better than the other. That's
subjective, and I like it all ways depending on my mood and
what it's being used for. But it definitely changes the result.

--
Reg

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gunner said:

This is not to denigrate Steve's pics or his fish..... As a Photog I
appreciate people's pics and as a cook I appreciate reading his methods,
but
your comment "Salmon that has cooked fast enough to
exude fat will have a different texture than if it's cooked slower and
ends
up with a smooth, dry surface" definatively means nothing to me. So no,
I
really do not think I missed "the point" at all.

It's a cooking thing, not a photographer thing.

Cooking too fast or at too high heat melts the fat and causes
it to seep out. The same is true for other products like smoked
sausage. If it ends up on the exterior, or sitting at the bottom of
your cooker, it's not in the interior. Less fat and moisture
in the interior results in a different texture and mouthfeel.

That's not to say that one way is better than the other. That's
subjective, and I like it all ways depending on my mood and
what it's being used for. But it definitely changes the result.

--
Reg

So if I cook a sockeye salmon the same way as this "Calfornia" King it will
be the same? No and you know it.

Gunner said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gunner said:

I
really do not think I missed "the point" at all.

It's a cooking thing, not a photographer thing.

Cooking too fast or at too high heat melts the fat and causes
it to seep out. The same is true for other products like smoked
sausage. If it ends up on the exterior, or sitting at the bottom of
your cooker, it's not in the interior. Less fat and moisture
in the interior results in a different texture and mouthfeel.

That's not to say that one way is better than the other. That's
subjective, and I like it all ways depending on my mood and
what it's being used for. But it definitely changes the result.

So if I cook a sockeye salmon the same way as this "Calfornia" King it will
be the same? No and you know it.

Yeah. I think "missed the point" applies once again 🙂

--
Reg

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gunner said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gunner wrote:

>I
>really do not think I missed "the point" at all.

It's a cooking thing, not a photographer thing.

Cooking too fast or at too high heat melts the fat and causes
it to seep out. The same is true for other products like smoked
sausage. If it ends up on the exterior, or sitting at the bottom of
your cooker, it's not in the interior. Less fat and moisture
in the interior results in a different texture and mouthfeel.

That's not to say that one way is better than the other. That's
subjective, and I like it all ways depending on my mood and
what it's being used for. But it definitely changes the result.

So if I cook a sockeye salmon the same way as this "Calfornia" King it
will be the same? No and you know it.

Yeah. I think "missed the point" applies once again 🙂

--
Reg

Ya know that was what I was thing exactly!

You do not have a clue as to salmon do ya, Reggie?

Gunner said:

Ya know that was what I was thing exactly!

Uh, yeah. That makes perfect sense.

Quoted message said:

You do not have a clue as to salmon do ya, Reggie?

Hint: It has nothing to do with what kind of salmon you're
cooking. It applies to just about anything with a high
fat content.

But thanks for playing.

--
Reg

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gunner said:

Ya know that was what I was thing exactly!

Uh, yeah. That makes perfect sense.

Quoted message said:

You do not have a clue as to salmon do ya, Reggie?

Hint: It has nothing to do with what kind of salmon you're
cooking. It applies to just about anything with a high
fat content.

But thanks for playing.

--
Reg

Thats what I thought, you don't cook a lot of salmon do ya, Reggie. What
part of the PNW aren't ya from?