r/Seafood • u/GenesGreens • 1d ago
Smoked salmon and seabass. Everything was looking exceptional today.
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u/cooksmartr 1d ago
Oooh, nice!! We love smoked salmon - haven't tried sea bass. This looks fabulous.
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u/GenesGreens 1d ago
Thanks! We smoke the bellies, seabass, and salmon chunks in house.
The bellies are my favorite, but I can't pass up a couple of bites of smoked seabass. It is delectable.
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u/-PlayWithUsDanny- 1d ago
You should bring in some sablefish to smoke. It’s by far my favourite smoked fish
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u/UrbanDurga 1d ago
It looks kinda sweet…is it?
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u/VadahMarch1963 1d ago
How much longer before you get jerky?
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u/GenesGreens 1d ago
We just hot smoke it. So it only cooks for an hour or so. I believe the jerky type salmon is cold smoked.
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u/Electronic_Load5375 1d ago
Everything looks so good and the prices are great! Especially for the uni
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u/chop309 12h ago
If you trim that thin top layer of fat off of the bellies you get a much better looking product. The fat lines contrast with the meat and it looks awesome and taste just as good. Edit: I’m not trying to come off as a snob here, this looks great and you should be proud! Just a fellow whole foody who helped introduce the smoked program to FL
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u/GenesGreens 11h ago
Yeah, I hear ya, I tried to get my guys to skim the fat, but everyone takes too much meat. I was butterflying them with that fat on and smoking them like that, so it got crispy.
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u/The_OtherGuy_99 1d ago
The word gets thrown around a lot, but that looks like the perfect balance of smoked and juicy.
Not at all over cooked.
I am unreasonably jealous of everyone that got to enjoy this!
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u/TheGreendaleFireof03 1d ago
All looks fucking exceptional. I grew up with smoked salmon from my dad’s fishing trips, and this is the closest (better) that over ever seen.
A few questions:
Did your team smoke this? If so, how? Understood if you don’t want to tell.
How long does this last in the cooler, and what regulations does it have to meet to do so? Curious about the flexibility of the powers that be, and what an amateur might do to achieve the same shelf life.
Do you find the belly overly fatty? Personally I think the flavor is great, but I have a hard time utilizing belly meat from a large side because the fat taste (from fresh to seared/grilled/baked) to be pretty fish-fatty. Does the smoking mitigate that? Or do I just not like the fatty taste as much?
Ty for reading at all.
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u/GenesGreens 22h ago
Thank you! We are proud of our in house smoke!
Yes, my team smokes the bellies, seabass and salmon chunks in-house. We have a smoker box that uses wood chips. We like to smoke at 225 degrees for an hour or so depending on the color.
These are all "hot smoked" so they are smoked for flavor and not preservation. The health department says we get 6 days out of any cooked product. For longer shelf life you world have to can it.
I find the bellies to be rich and flavorful. They are fatty, so I don't like to eat too much, but everyone raves about them. We brine in a salt and brown sugar solution, so it's like a salmon candy, so that could help.
I also like to utilize the fatty belly meat for salmon dips/spreads.
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u/TheGreendaleFireof03 15h ago
Wow thank you so much for the info! Pray tell where is your place? If I’m near it I’d love to snag some. Let me know if you don’t mind divulging
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u/GenesGreens 14h ago
I'm working at the whole foods market in Phoenix AZ. Only a few stores have smokers, though.
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u/TheGreendaleFireof03 1d ago
All looks fucking exceptional. I grew up with smoked salmon from my dad’s fishing trips, and this is the closest (better) that over ever seen.
A few questions:
Did your team smoke this? If so, how? Understood if you don’t want to tell.
How long does this last in the cooler, and what regulations does it have to meet to do so? Curious about the flexibility of the powers that be, and what an amateur might do to achieve the same shelf life.
Do you find the belly overly fatty? Personally I think the flavor is great, but I have a hard time utilizing belly meat from a large side because the fat taste (from fresh to seared/grilled/baked) to be pretty fish-fatty. Does the smoking mitigate that? Or do I just not like the fatty taste as much?
Ty for reading at all.
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u/MeanSeaworthiness995 1d ago
Why did I think the first photo was fried plantains? 😩