Hi there, does anyone know if the Templeton butcher still cold smokes people’s salmon? I took one there about 3 years ago but don’t know if they still do it cheers
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Hi there, does anyone know if the Templeton butcher still cold smokes people’s salmon? I took one there about 3 years ago but don’t know if they still do it cheers
Send it over to me and I will do it for a slice of fish, vacuumed packed etc. I have to do some for friends later this week and will have plenty of room in the smoker.Quote:
Originally Posted by Mr300WSM
I am away tomorrow chasing them for a day. I have hooked 3 so far this season and yet to land one. Never had such bad luck losing them before.
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Where u been fishing? I got one on Wednesday and one yesterday at the waimak there’s a few around Shane there’s only a week of the season to go
Just here on the coast. Mate just sent me a pic of one he caught an hour ago.Quote:
Originally Posted by Mr300WSM
Our trip may be postponed due to thunderstorms tomorrow.
They're between 7-10lbs this year but nice fresh fish.
I will get one before the 31st[emoji106]
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Did you end up getting out? If so how did you get on? Lockdown ruined the end of the season for me sucks because it was just starting to get good but thems the brakes. Here’s my 2Quote:
Originally Posted by R93
Attachment 134837
11 pound
Attachment 134838
9 pound
No I didnt mate. Lockdown and a bit of rain prior ruined plans. Same here tho. Last 2 weeks it was really heating up. Heaps of fish caught. I had an awesome hole at the back of my brother in laws farm where I have done well in the past. Went out to have a go there and the whole river changed and hole was gone. Got a message off a forum member who lives down the road and he did well in our local river prior to lockdown so good on him.Quote:
Originally Posted by Mr300WSM
What's the reel you're using mate? I use the same style but mine is getting tired. Wasnt an expensive one in the first place but it is left hand wind which was hard to find in a bait caster when I got it.
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It’s a diawa lexa 300 bought that combo from smith city for $329 when they still did fishing gear. It’s a fantastic combo I really rate it.
Cheers. I will keep an eye out for one that winds on the proper side[emoji1787]Quote:
Originally Posted by Mr300WSM
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Ha if it was that cool you would think more that 10% of people would use that hand :DQuote:
Originally Posted by R93
[emoji1787][emoji1787][emoji1787] True. I am right handed and cast with my right hand. Just dont have to swap everything around after doing so.Quote:
Originally Posted by Mr300WSM
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The right way to cast a line R93! There's a few reels out there. I've been looking into a new set up for next season...
I will see if Nigey can get me in a Shimano Tranx. Been told they're the go.Quote:
Originally Posted by K95
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I got frustrated with variable quality from butchers over the years. Have you thought about having a crack yourself? practice on some trout first. Get one of these https://www.ufocooker.co.nz/product/1852492 mount it in 44 gal drum(burn a fire in it for a few hours to remove oil/paint first or use an old tea chest (untreated ply) or gutted fridge, etc. Try a brine (3litres = 2.25 cups non iodised salt 1 cup brown sugar, heat to dissolve then chill to fridge temperature), or do it with a dry salt/sugar mix overnight. After brining wash fillets well (i run the tap over them for 30-45 mins or so, you can cut a piece off cook in microwave to test saltiness). Dry fillet surface till tacky (forming pellicle is the term) hanging in fridge, hit them with a hair drier with thermostat turned off or similar occasionally to speed drying (biggest mistake is not to dry them sufficiently so get this right). Smoke using pohutukawa dust/chips (can buy these on trademe/marine deals, not manuka, too strong for fish). Trout fillets from fish up to ~4lb only need 2-4 hours, its the brine that preserves not the smoke it is easy to over-smoke. Vacuum pack, leave in fridge for 8 hours prior to freezing to let smoke flavour penetrate the fillets. It's time consuming but straight forward.
Gravlax/lox is awesome also and easy too you need a mix of equal quantities of noniodised salt and bown sugar (or white) ground pepper and dried dill (or tarragon), you can add a dash of spirits vodka etc. Put the salmon fillet in a casserole dish skin down sprinkle with mix put another fillet skin up on top. put a glass chopping board on top and some weight a couple of kilos, (cans of food or a bowl of water etc). Wrap the whole thing in gladwrap and put in fridge for 24 hours. You can turn the fillets if you are fussy at 12 hours to ensure brine penetration. When done, dab dry with paper towels and slice/consume like smoked salmon, great mixed in with scrambled eggs. It is the equal of smoked salmon if done right.
Yeah,,up I was going to say Gravalax too!
I use a brine for bacon, pastrami and other meats etc but always gravlax for my fish. It's way easier for me.
Agree with pohutakahwa. I use that or apple for fish.
I add proper maple syrup at a certain stage and get the flesh dry as possible before smoking. I even hang the fillets on the clothes line if weather is good.
I smoke for 8-10 hrs but this is with being able to adjust the strength and plenty of experimenting.
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Is that all fish or just salmon and trout? What about kahawai same for them or different be a good fish to practice on.
I have smoked everything except snapper. Only because I catch so few and I am afraid of fucking it up. Even smoke the odd cray.Quote:
Originally Posted by Mr300WSM
I prepare all fish for hot or cold smoking basically the same.
Smoked cheese, eggs, onions, spices, salt, nuts, jerky, sausages, game birds mussels, oysters I could go on but I will sound like Bubba and his shrimp.
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I’ll get a professional to do the salmon but might start using some of these ideas on a few kahawai then. Cheers
You will be smoking salmon in no time if you get the Kahawai sussed.Quote:
Originally Posted by Mr300WSM
I have yet to try any bought salmon that comes close to the results you can get yourself.
It is generally too mild on the smoke and flavour. Being wild fish helps a lot as well.
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Well if you’re in Christchurch once it’s done come round for a cold one and some crackers and salmon. :thumbsup:
When cindy let's me outta my room I will probably bouncing off the four corners of this country. So that sounds good [emoji16][emoji106]Quote:
Originally Posted by Mr300WSM
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@Mr300WSM who did you use? I have two to do
Halswell butchery for hot smoked. Try Templeton for cold smoked.Quote:
Originally Posted by PerazziSC3
2 to do already that’s a short season if they are river ones :thumbsup:
Yep done and dusted. Will call them tomorrow, what was the rough price? I assume they vacuum pack etcQuote:
Originally Posted by Mr300WSM
Yep all vacuum packed about 4-5 pieces a side depending on how big your fish is and about $30 a fishQuote:
Originally Posted by PerazziSC3
Attachment 189521
Will be in salmon for awhile. Very happy with result
@PerazziSC3 where did you get it done in the end?
TempletonQuote:
Originally Posted by Mr300WSM
Nice
