Smoking Alaska Red Salmon (and working with roe)
2022 ж. 8 Қыр.
52 412 Рет қаралды
This past week Tanya and I smoked several batches of our red salmon. We think it is getting better each year. The meat is firm and flakey. Not too dry either. The natural oils of the fish are all still present making the smoked fillets almost irresistible. They are great in so many dishes.
We also tried working with some King Salmon roe. It was our first such attempt and the results are a bit mixed. Undaunted, we plan to keep at it until we have perfected our recipes and methods. It may take a few years.
As always, we wish you all a wonderful weekend, full of peace and joy.
Love from Alaska
WOW..... delicious red salmon..... here in the Philippines,ADOBO is the best menu for that fish....soy sauce,vinegar,bay leaves,ground black pepper,sliced onion,garlic,chili,tomato sauce and vegetable oil.
Ive been watching your videos from day one and love them all, your daily life and the many different methods you have used I have now picked up and have added them to my daily missions and I have said it before I know but I am very imprest and proud to see how you both interact with your kids and grand kids so patient and caring those are the things they will remember for the rest of thier lives I love to see that anyway Thank you
I'm incredibly happy to see you both again! Regarding red caviar: Just like you, we clean the caviar from the bag, then place it on a gauze screen and roll it from side to side until the caviar is completely cleaned. - We cook steep salt brine (a chicken egg thrown into such a brine does not sink), cool the brine to 65 degrees Celsius and pour caviar into it. We are waiting for 5 minutes. (The caviar will turn white, but this is not for long). After 5 minutes, we dump everything in a colander, let all the liquid drain, then put the caviar in a glass jar and put it in the refrigerator. The next day, we take a piece of brown bread, spread a thin layer of butter and a thick layer of caviar on it, pour 50 grams of vodka into a glass, drink it and bite off a sandwich with caviar! Life is Beautiful and amazing! Good luck to you and all your followers! Tanya is a craftswoman in all her manifestations!!!
Thank you so much Timofey! It is so good to hear from you too dear friend. Thank you for your wonderful instructions with red caviar. So appreciated. We are getting ready to go moose hunting and then we will be curing meat for weeks each moose provides about 500 lbs of meat so you can imagine we will be busy. Thank again Timofey. Peace to you from both of us
Good to see you two back, I always enjoy watching your videos.
love from Algeria ❤ WOW
Love seeing yall together! Smoked salmon looked delicious. Cabin was beautiful lit up with the wide open Alaskan sky! Have a blessed weekend.
This procedure is very similar to how we prepare our salmon roe. We put the roe in a glass jar, add fresh water and table salt, cover with a cloth, fasten with string, then let sit for 10 days. It’s bitter & crunchy, but oh so good. We call it tu’mpk or stink eggs, and usually eat it with smoked salmon & steamed potatoes with dried seaweed. I was truly in awe watching you prepare your caviar. 😊
I love the way the two of you work together - still trying out new things together! So very very nice.
Nice! A good cooking masterclass. The best is make things by ourselves. Always! Greetings from Madrid and peace for Alaska.
I used to have sour creme, roe, red onion and garnish with dill as an appetizer, sometimes I even boil an egg and garnishing it. Now you made me hungry 😋😋
I am so happy to find you in KZhead. Your videos are amazing and very professional. Loved them. I watched the whole "Alaskan Log Cabin" building series in the previous weekend and stunned by your technical ability and from the outstanding scenery of lovely Alaska. I wish the best for you and for your lovely family. Greetings from Istanbul 🥰
Thank you Tolga. I appreciate your encouragement. Peace to you from Alaska
Wow!!! I stayed here, really wanting to eat this salmon and caviar. You and Tanya made our mouths water! Hugs from Brazil
Good Morning 🌄. Smoked salmon sounds so good. My dad would make it when my uncle would bring salmon back from his fishing trips.
Боже, я обожнюю лосось!! Заздрю Вам! Ви маєте можливість їсти його в незліченій кількості і набагато якісніший ніж я купую його тут у себе. Тисячі кілометрів від його природнього ареалу. Ваші фільми дуже приємні і цікаві! Дякую! Бажаю Вам всього найкращого😊
Miam!!.. ça a l'air délicieux.. travail en équipe, toujours avec le sourire..que c'est agréable..!!..je regarderai de nouveau sur grand écran...c'est tellement beau chez vous en Alaska😁 🍂🌰🍁🎃... j'adore le caviar !!
Wow Amazing
BTW the cabin looks gorgeous all lit up ar night time.
Hi, It is the end of November. and no new videos from you guys!! I am anxious and hoping all good with you guys!! Stay Blessed. winter must be in well adn good. keep safe and well. loads of Love from India.
Love seeing the three of you again.🐩 Great video and super good eats. Peace from Arkansas
Looks delicious as always ! Have a great week ✌️
yum, my 1st time with roe is at a sushi bar and it was delicious. No taste really by itself but on a bed of jasmine rice, dipped in a sauce, it was most delicious. Wow! This vlog brought back delightful memories. Thank you for sharing!
You are amazing, we truly enjoy your videos! We making a lot of Lox here at home. Cure salmon in salt and brown sugar over the night, rinse, pat dry and then cold smoke at temperatures below 100 degrees. The final step is to freeze the fish to kill any parasites. Serve thinly sliced over rye bread with butter. Now, the red caviar. We have tried Japanese "Ikura" and Russian "Ikra" (salt only) recipes, and prefer the latter. The key is to shrink the outside membrane of the skein with warm (105F) water to peel the roe. Then put roe in cold brine for 3-5 mins and quickly rinse. It takes 15 mins to make and super delicious with crepes.
brother gale tania what a joy to hear from you a thousand and a thousand thanks for sharing with us that way of living so calm so calm so calm in my country life is different thanks for telling us such beautiful stories next to your family when you take a close up shot it looks as if you were next to us sharing gallery on behalf of my family a hug for you tanya and all your family sergio ruth nicolas and sergio
Good afternoon Sergio, Ruth, Nicolas and Sergio. Peace to you all from Alaska. I just got back from a week of moose hunting with my son and granddaughter. I will show you what it was like this week. Let me know what you think. Talk to you soon my friends.
The smoked salmon looked great! Thanks for sharing.
As an Orthodox Christian I noticed the lovely icons in the background!
Yes. We are part of St Herman’s in Fairbanks!
@@ThisIsMyAlaska how lovely!
Tanya is Russian?
I have that exact green strainer! I got it as a wedding gift many many years ago. It was actually for washing and storing lettuce, but I have justused it as a strainer....and it has been used a lot..believe me. It's one of those things that is so handy to have...and it will last forever! Salmon? No. I just don't care for it, except in salmon cakes. Even then I have to have mac and cheese with it. I am more of a trout and catfish person. Great to see Tanya back! I laughed when Gale thought he would slip by without trying the roe. Tanya was like "Oh but no!"...lol! Hope ya'll have a great weekend! God bless!
Good morning Cathy! That green strained is part of our family tradition by now. I think most of our children (and all of our grandchildren) have dragged it out of the cupboard as babies and strewn it around the house. We do love catfish but salmon is by far our favorite. It is probably because we both grew up on it. Peace to you on this rainy weekend
@@ThisIsMyAlaska When I think of the miles my strainer has been, and how much use it has saw...I just smile...and maybe laugh a bit..lol. I grew up within a mile of the New River...you may want to look into it...it has a fascinating history that I think you would enjoy. We have lots of freshwater creeks in my area..thus my taste in fish leans different from folks in Alaska who love Salmon. It's like you said...it's all in what we grew up on. Fall is in the air here. Rain coming tomorrow. Going to be a home made soup weekend.
Hmmm 😋 and Stella "oh... for me???" 😂😂😂
Привет!рада видеть вас!немного завидую!
I'm amazed that's your first time with salmon roe but so glad you tried it and enjoyed it. It looks delicious. Also, the hot-smoked salmon just looked wonderful - what a colour. Here in Scotland we tend to eat cold-smoked salmon but sliced very thinly (like carcuterie) and have it with brown bread and butter but also plenty lemon! Some of us even use it in scrambled eggs for a special breakfast treat on Christmas day. SO glad to see you both again.
You’re making me very 😋. I could eat this now 😀 it’s also nice with cream cheese.
So nice to hear from you Jim. Yes, it is our first experience with roe. We don’t get out much I guess. I do love the cold-smoked salmon too. It is very poplar among the local natives. They really have it perfected. Thanks so much for your friendship Jim. It means so much. Peace
I’ve been watching for a while now , but I just started the remote cabin Reno! I love the videos. You and your wife are an inspiration and Stella is adorable. I recently got a new poodle puppy, name is Alfie. we sit and watch your videos together. He loves all the different sounds and it actually relaxes him! Keep up the great work! Cheers from canada. Ciao
Congratulations 🎉, delicious 😋
My Friday mornings. Seeing the top of the grass cup of fresh brewed coffee and a new This is my Alaska video. This morning coffee was a little bland. Lol everything ok up there.?
Good morning Tony. Thanks for checking in on us. Yes, we are all good. Just finishing a very busy season and needing to slow down a little. We will be posting a video next week. Peace
I like this video so much ,the way your wife cooked Salomon seems so delicious 😋
Yummy goodness there! Never had caviar before, it looks good and it’s your own. You could smoke those but I think it would have to be a cold smoke. Busy summer, getting caught up on your videos.
Good morning from Pittsburgh, Pennsylvania 🇺🇸
Miam!!.. ça a l'air délicieux.. travail en équipe, toujours avec le sourire..que c'est agréable..!!..je regarderai de nouveau sur grand écran...c'est tellement beau chez vous en Alaska😁 🍂🌰🍁🎃
Seeing all that salmon roe makes my mouth water, for myself I would find me some quail eggs and drop a yolk right on top of about a tablespoon of those little beautiful eggs. Yum! Thank you.
Thank you Richard! That sounds interesting
Hej from Germany, it look really good and must taste delicious ! Self made are always the Best.
Ah Ms. Stella---she's the model of patience!❤️🩹
Hi Gale and Hi Tanya!! It's good to see you again, very nice video, as always. As a good Argentine I am a fan of beef, but those salmon fillets looked delicious (Stella was hypnotized throughout the video) and especially very healthy. A good reserve for the winter surely. As always, thank you for entertaining us! A big hug to all!! Alex from Argentina!
Hello Alex. So good to hear from you. Moose season is upon us here. I don’t know if you have ever tried moose but I prefer it to our beef. It is mild without the wild game flavor Of most other venison. I would love to try Argentine beef though.
It is expensive to get the fish roe in this part of the world. Yum wild fish
Love it! Also, I think your family may be of Varlyrian descent. Not Targaryen, but definitely from Valyria. 😆
Oh, yum!
I love it "I'll trust you on that one"
I’m on my way over! I’ll bring the cocktails. When can we eat? Both the roe and salmon looked excellent!
Did I see a cat?! 😊😻🐈 You guys are always up to fun stuff 😉👏👏👏👏
Hard to keep it up to temperature when the rains of fall come as well as lower temperatures. I built my own with a footprint big enough to take standard refrigerator freezer ss racks (getting hard to come by now). That also allowed me to run two hot plates for smoke and when it cools down even more I go to a large cast iron skillet with charcoal to keep the heat on (put the flavor wood on it in the beginning and use as much as you like). The charcoal works quite well but I still needed to put a small gable roof to keep the rain off and I glued on two inch foil coated rigid foam board all around the outside. Takes five racks and has no trouble staying at temp. I also used two doors on the front. One for the smoking racks and a lower one for the fire and smoke. I don't have to let the heat out to tend the fire. It turned out I did not need any insulation on the doors. Used to be refrigerators and freezers were repurposed as smoke houses until they began making them out of plastic on the inside. I put in a hole for the thermometer and vents for moderating the heat and air. Been going for more than twenty five years now and lives outside all year long. Oh, and I put wheels on it and handles to make it like a big handcart so I can move it wherever it is convenient. Used 1/2" plywood for most all of it and 2x2 for rack runners. Steel roof for the top. Give Stella a big hug for me.
Thank you Doug. I enjoyed reading your comments. Great information. Peace
Today is September, 17,2022 Im Praying for all the people in Alaska costal and to area that my be affected. I pray for everyone's safety there a very bad storm in the Alaska area Please stay strong and keep in safe area's together
Looks delicious. And I bet smoking it would be good, and maybe give it the crunch you mentioned. Stella never tries to steal any! Looks like perhaps you have a cute little dog named Lola.
I get salmon roe all the time at Japanese restaurants, and it never occurred to me that you could marinate it. In sushi, it's very simple, just as it comes. Its good as is, but I bevt the marinated one is even better.
Love all your videos and watch faithfully every week. I have to admit, I’m dying to see the final walk through on the other cabin build. It was an amazing project. Will you be revisiting that anytime soon? Greetings from Eastern Long Island, NY
Thanks Kas. I will be heading back to finish up that little cabin in about two weeks. I will take you back there I promise !
@@ThisIsMyAlaska awesome! I cannot wait! It’s an amazing build.
Nice to see you both of you, the salmon look delicious, and caviar look yummy I see you have a baby duck what's the name of the dog take care of yourself
Hello!Great video again,what happend with the other cabin,when you restart the project :)))Have a nice day!Stay safe!
We have brined and smoked salmon roe, it will have the pop then. We left it attached to the skin sac. It also will taste fishier but I still like it. It is loaded with nutrition. There is a reason the bears eat the bellies and the roe first. I've seen spawning salmon in December not more the a mile north from your cabin in December when I worked for DOT many years ago. Had to remove a beaver dam and saw salmon swimming around in the pond.
You saw them in December? Wow. I want to try smoking the row next year. I have been Reading about it and I am curious to try it out
Hope you all are safe from the weather
magnificent wow
Looks 👍 great. Never tried it. Not sure 😕
Hello to you! Just curious, while the salmon pices are on the racks on the porch, do any birds or hawks swoop down and try to get some? Years ago when I lived in Seattle, we would eat fish-n-chips on the waterfront and have to contend with seagulls wanting our food.
Interesting. I'm pretty sure Roe is not for me... Have never had a desire to try Caviar despite many opportunities. Even though it is not appealing, it is great to see you trying all things the Salmon offers to you. Gale after watching Tanya try the finished Roe, "I'm emboldened, Samantha can try it next..." 😆 The smoked meat looked delicious. Thanks for bringing us along!
looking forward to more construction videos!😁
Досмотрел весь плейлист про Аляскинскую горную хижину, это было великолепно и незабываемо, огромное вам спасибо!
You are welcome and thank you
You can make onion powder by grinding minced onion or onion flakes in a spice mill till it's powdered.
This is great work.. love to see these videos, specially from India, why don’t you do live streams also
If make it with pasta, it will be really delicious :D
Butterfly the milt sacks and fry them like you would a small piece of chicken. it is very good ! You have to try it at least once!!!!
Very interesting..always worth trying something different. What do you usually do with the roe give it away.
Great video. The smoked salmon looked delicious! My aunt used to fry mullet roe. Have y'all tried that?
Finally into our sockeye season down here. My smoker is a humming! Will try your wife's brine for sure. I cure the roe for coho bait.
Ikura Sushi! One of the top cuisines in the world
had some of this at a party once...it was great,,but,i like smoked tuna,,or smelt...oh there so good,,,out in Org they say smelt comes in the bay,,and you can bag some,,there is a limit,,but if you know some kids,,haaa,,,im sure you can get more...i just love them..ill bet there up there to..
MIAM MIAME !🥰😍❤❤❤
Looks wonderful, are you going to be exporting these delicacies to the lower 48? Great seeing your creativity in action. If you ever come across an old 4 drawer filing cabinet, I have seen them modified into smokers. Drawer bottoms are replaced with expanded stainless steel mesh with a second shelf or two in each drawer. Bottom drawer contains fire and smoke materials. Just a thought worth sharing for winter night thoughts. Wishing you both another blessed week, a successful hunting season, gentle weather and restful evenings. Peace
Good evening dear friend. We are probably not going to be exporting salmon anytime soon but would love to perfect and share some of these delicious recipes and processes. Smoking meats is so much fun. It is tasty too
@@ThisIsMyAlaska smoking meats and cheeses is a great flavor enhancer and preservation technology. Perfect for winter meal planning. If you are going to attempt to smoke roe try a couple varieties, with and without brine. The latter may surprise you with texture and flavor. Peace brother
At those temperatures.. it's cooked salmon with smoke flavours.. Do this instead.. rins the salmon in clean cold water.. in a container layers of course salt and salmon leave for 8-12 hours , hung to dry for 12 - 24 hours, then smoke(no bark on wood used) at a temperature no higher than 90f for 6-8 hours.. do a taste test after 6 hours.. then keep on or stop to your own taste.. smoked salmon extraordinar...
Heavy winds strong storm's
I've never tasted Salmon roe but my Dad used to get white fish eggs or red fin sucker, I forget which and fry them up in butter. They were delish as I recall but as they fried they flew all over the place and my Mom was quite angry about the mess. They were slightly chalky in texture but I loved the taste. Not for everyone I would say. Who was that little four legged creature that wasn't Stella? I thought my old eyes were playing tricks on me again.
Olá queridos Gale e Tanya! Nada como um fim de semana a dois, ou seria a 4?...🐶🐕 Vocês mereciam esse descanso depois de tanta correria com a preparação do casamento!! Experimentei caviar apenas uma única vez, mas não foi aceitável para o meu paladar! Já o salmão defumado tenho certeza, seria diferente! Parece delicioso, ainda mais sendo preparado "a dois" e for degustado com um maravilhoso "espumante" ! Santé! Agradeço a indicação de mais um livro, já o encontrei e espero começar a leitura em breve! Um romance de 1903 que narra as aventuras de Buck 🐕🦺 da Califórnia ao Alasca!!! A paisagem ao seu redor continua esplêndida!! Aguardando os próximos vídeos ...Fiquem em paz, meus amigos! Até breve 🙋🏻♀️ 🇧🇷
Good morning Sandra. So good to hear from you my friend. We have been so busy this fall. We just returned from a week of moose hunting and have been processing and packaging meat for days. It is finally getting all put away in the freezer and ready for winter. I am looking forward to smoking and canning some of it as well. Enjoy the new book and let me know how you like it. I will talk to you soon. Peace be with you.
At 14:52 there is the evidence: Eating salmon makes Stella shrink! I was shocked. You can't do this shocking video effects to us. Still enjoying my friday evenings with every uploaded video from you.
PS I used to make salmon caviar when in Alaska, delicious!
Forgive my Texas-ness, but I've fished with salmon roe but never ate it. Didn't know that was a thing. Looks great though!
I love fresh salmon , not sure about the eggs though , that said I’ve never tried caviar . Sending you guys all the best from the U.K. .
Hi guys! I wouldn’t want our row to be your first experience. I think we can do much better with a little more practice though. Have a great weekend you two
I'm intrigued to see how it goes. Ive tried to process roe a few times and just dont have the masters touch. I'll keep trying though.
I have a lot to learn about processing row. I am going to keep after it too. I am not too impressed with our first attempt and there is lots of room for improvement
I dont know about the salmon but your wife sure is SMOKIN'.
I think so too :)
You don't seem concerned about bears at your beautiful cabin. Are they not in the area? Love your videos!
какой у вас вид напротив дома - просто очеровательно. такой простор.
Thank you. We are actually about 200 feet above the lake on the edge of a steep bluff.
I just love the salmon roe, it looks delicious ! Have you ever tried to cold smoke ? I love salmon hot smoked and cold smoked, two quite different kind of salmon. Never tried to cold smoke the roe but I will when I get a chance.
I love cold smoked salmon. It is very popular among the local natives. They really have the process refined.
Is that a new little doggo I see?!?
Yes and no. Lola has been around for years. She is just has stayed out of the videos until now
PS next time you make salmon roe don’t use metal utensils it changes the flavour use wood or marble or plastic And try it on fried rice or fresh sushi rice with spring onion It won’t have the same crunch as tapioca because the eggs are larger it really is an acquired taste tho I eat mine by the spoon on top of rice with a dash of soy sauce It is popular in Japan and I ate Japanese food since Young Why not try salmon sashimi too that is also delicious marinated in the soy sauce and sugar mixture with some pear 🍐
smoked would be great!!
When I smoke fish Trout mostly, my brine is 1 gallon water , 1 cup pickling salt, 1 cup brown sugar and what ever else I decide to use.
Hello dear friends. I really enjoy seeing you two lovers. I suggest you try Iranian caviar, it's really unique. Have fun
Now I am curious? Iranian caviar. We will have to try this
Don't hesitate، Most delicious. Of course, an expensive amount But it's worth a try.From beautiful Iran I send you greetings and affection.God bless you
You should try smoking with ALDER it's really good for the fish
It is hard to believe that it is the first time you guys are tasting salmon caviar.
Ha, yep. We don’t get out much
👍👍👍👍👍🍀👏👏
I recommend you to use the Russian recipe - just salt and caviar. It's called "5 minutes caviar". A More caviar and less bred. Don't forget vodka.
Do you have uninvited bears coming for your dinners sometime? 😂
Thanks for showing how to work with the roe. You smoked salmon looked great also. Love your icons. Are you Orthodox or Catholic?
Thank you Michael. We are Orthodox.
How do you salt fish? 🐟🐠🐡
Yum on the smoked salmon not so much on eggs. How do you keep bears away from smoker
The bears just don’t bother us here. They are all around but tend to stay in the hills
Oh my....where did that little dog come from? Does Stella have a sibling or is she puppy sitting? I always watch your videos every week and have learned and been entertained. But I have to say that I really prefer a video where you are creating and building with your vast and varied skills. Since I love to do woodworking myself I really love to watch your carpentry work. When will you go back to the almost finished log cabin?......Do you have a drone? I was thinking during this video how great it would be to see your cabin all light up from above.....Peace & love from New Jersey.....Dona
Good afternoon Dona. I will get back to the little cabin soon. It is still not finished up. I need to go moose hunting first and then I will head back over there and wrap it up. I promise!
Oh, and the little dog is names Lola. We have had her for many years (even longer than Stella) she is just a tiny lap dog and usually stays at home on the couch
@@ThisIsMyAlaska Are you out hunting......no video on Friday 9-16-22. A week with no Gale is like a week with no sunshine........If you are out hunting please be careful. I would enjoy seeing where you go hunting BUT I do NOT want to see what you "bag"......
Assalamualaikum.. Saya..kota makassar..Indonesia