You know of any

Complete catalogs

Alaska Hunting Books
Alaska Fishing Books
Alaska Travel Books

[ Return to Contents | Post a Reply | Post a new message ]

When I was on the island last summer, owner/host Ron Eller of Beaver Creek Lodge shared this recipe with me. Lox is one of the most delicious ways to enjoy salmon. Finished fillets are sliced razor thin and are served as garnished appetizers or eaten sliced as is. Leave the skin on your fillets and do the following:

Rub a generous amount of Kosher salt and brown sugar on the flesh and reserve them in a deep pan in a cool area. The mixture will cause moisture to leach out of the fillets in a half day. Discard the brine and rinse clean. Imerse the fillets in salted water and soak for another half day. Rinse and hand pat each fillet dry. Blow cool air on them with a fan for 6-8 hours. Brush dark rum and melted brown sugar on each piece. Blow alder smoke on them for several hours more. The process is now complete.

Obviously, this is labor intensive. But the product is incomparable beyond your wildest dreams. And I wasn't fooling about the title of this post; Ron's recipe captured the blue ribbon for smoked salmon just last year at the Kodiak State Fair.

Good luck to you.

Message Thread:

• salmon smoking - brines and methods acadinak Jun 17 2004
  • brine PatrickH Jun 17 2004
  • smoking salmon stevesch Jun 17 2004
  • Kodiak Blue Ribbon Lox AlaskanAuthor Jun 17 2004
    • brine doesn't add water to fish stevesch Jun 18 2004
      • Thanks for the tips acadinak Jun 21 2004
    • Dry, not wet MAT Jun 18 2004