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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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After lightly smoking (very little smoked flavor, because we used cherry wood instead of our normal oak & cherry mix), we sampled all 4 versions. Here's wuff's conclusions:
General - there's a reason why most all recipes include either salt or brining the fish first as part of their prep. A touch of salt really improved all of these, but we sampled them "as is" first to see how the "no-salt" variation worked. All had lots of flavor, but a touch of salt still improved them further, to our tastes. Though, if a person has been "low salt" for a while, they might find this otherwise.
Lemon - Dill.
Delightful! Savory, and really compliments the fish well. Lets more of the salmon flavor through than the other 2 recipes in the post above. Probably the best "eat it straight off the plate" version of the three. Wouldn't change anything on this one.
Sweet and Savory (dry rub)
The weakest of the three posted recipes. Definitely a bit too sweet, though the mix of other flavors was very good. However, the brown sugar overpowered it all. However, was probably the best looking of the three pieces of fish, with a lovely caramel color. Cutting the brown sugar by at least half would probably improve this one considerably, but it probably needs some salt to balance the sweetness even more. Has a nice warm "finish". With a bit of "fine tuning", this would be a winner too.
Citrus Rosemary Special
Another "winner", but a bit lacking in rosemary and other flavors. However, a wonderful orange-y citrus flavor! And the best one on saltines of the three. A good one for folks who aren't "salmon fans", as it is strong enough to somewhat over-ride the fish. Wonderful mix of flavors and definitely a 'summery" orange-lemon-lime combo. The marinade, when reducing at a boil on the stove, had a fantastic aroma. Would likely be a very nice sauce on it's own, spooned sparingly over some fish served on herbed and lightly salted rice. I might kick up the rosemary and other ingrediants a bit, next time I try this one. But it is certainly a "keeper" just as it is!
The "Wayrurat"
Excellent! Savory, complex, not overpowering. A wonderful marinade done overnight and then basted on the smoking fish a couple of times. Excellent straight off the plate, or on crackers. Simplest prep of all - just pour the bottle over the fish in a zip-top bag, rest in the fridge, remove and smoke. No "heat" so would be perfect for folks who don't like peppery foods. Doesn't overpower the fish, but compliments it very well. Another keeper!
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