Smoking salmon and trout part xii - making seelachs
1 text file
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
Seelachs: or ersatz salmon are salted, sliced thin, then dyed and smoked white fish. they can be made from fresh, frozen or salted white fish. Fillet the fish skin on. For ling keeping, hard salt the fillets. For immediate use dry salt. Then freshen the fish. Slice the fish as thin as possible. Dye the slices using a solution of 5 oz water, 30 drops red food color dye and 45 drops yellow food dye.
Dying time varies from 15 min to an hour. Test by cutting a slice to check penetration every 15 min. Drain the pieces well. Cold smoke 30 to 60 min or 1 to 2 hrs natural draft. Pack the slices on olive or any vegetable oil. Refrigerate. It will last up to one month if fairly salty. Completely freshened fish is more perishable.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-03-95
Related recipes
- Smoking salmon and trout part 01 - caring for the catch
- Smoking salmon and trout part 02 - filleting and boning
- Smoking salmon and trout part 03 - smoking fish
- Smoking salmon and trout part 06 - scotch smoking
- Smoking salmon and trout part 08 - making lox
- Smoking salmon and trout part 10 - smoking small trout
- Smoking salmon and trout part 11 - pickle smoked fish
- Smoking salmon and trout part i - caring for the catch
- Smoking salmon and trout part ii - filleting and boning
- Smoking salmon and trout part iii - smoking fish
- Smoking salmon and trout part iv - scotch smoking prepara
- Smoking salmon and trout part vi - scotch smoking
- Smoking salmon and trout part viii - making lox
- Smoking salmon and trout part x - smoking small trout
- Smoking salmon and trout part xi - pickle smoked fish
- Smoking salmon and trout part xiii - smoking for canning
- Smoking salmon and trout part xiv - smoking roes and live
- Smoking salmon and trout part xv - salting
- Smoking salmon and trout part xvi - caviar
- Smoking salmon and trout part xvii - freezing fish