Need help smoking pinks

[elkaholic123]

I always take the ribs out

How?

With a good fillet knife and practice, just lay knife under ribs and fillet towards stomach, start with just 3 or 4 ribs until you get it down. 

[Smossy]

I always take the ribs out

How?

With a good fillet knife and practice, just lay knife under ribs and fillet towards stomach, start with just 3 or 4 ribs until you get it down. 

Ohhh

Its in the Fillet process Smossy. Cut thru the pin bones but not the ribs. Once the pins are cut from the backbone, you can continue filleting down the ribs.

You have to run the blade down the bones going deeper and deeper till you get to the backbone. Then you can cut thru the pins and proceed down the ribs.

If your just running the knife down the fish and filleting from front to back by sawing thru along the backbone, this method dosent work and your wasting meat.

Wasting? Did I say that in a Stink thread? Lol

I see, I usually just start at the head, fillet out all the way to the tail. So you guys are saying, fillet the back half way through to the bottom (Ribs) then just open it up and flillet out and leave the ribs persay?

[Smossy]

I found this video, Is this how yall do it?

How to Fillet A Wild Salmon

[Smossy]

Looks like too much work. I like my way better, lol. Cut down through the neck untill you hit bone, turn knife, cut out to tail...
Sweet and simple. Never had a problem with cooking or eating them while the bones/ribs were on/in. They peel right off when they're cooked.

[sirmissalot]

I do it the same way you do I just fillet the rib bones off. Takes a little practice, I am told I make it look easy. It's the fastest way I have found, and very little waste. I first learned it from salmon university, they may still have the little tutorial on there.

[tmike]

Sometimes I sprinkle a little brown sugar on the fish before I smoke it. That leaves a sweet glaze also. The white stuff is probably just fat. Sounds like some healthy fish.

[Smossy]

I do it the same way you do I just fillet the rib bones off. Takes a little practice, I am told I make it look easy. It's the fastest way I have found, and very little waste. I first learned it from salmon university, they may still have the little tutorial on there.

Cool thanks bro, thats kinda what I was thinking. I have cheap fillet knives right now. I did on the other hand find a Cutco Fillet knife on the river the other day, Retails 99$ Its nice, serrated fillet blade.

[lokidog]

Do you guys debone your ribs? Or do you let them smoke with them on? I haven't found a way to easily remove them without wasting meat. So I just smoke all mine with the bones and then peel the ribs off when I go to eat them.

The ribs stay with the carcass when I filet it.  Otherwise, you should just be able to peel them off after smoking.

I wet brine mine, super easy, equal parts water and soy sauce about 1/4 to 1/3 cup brown sugar to each cup of liquid, some black pepper.  When I let it dry after brining, I sprinkle with garlic and onion powder.

I might try that glaze next time.

I think I used to get that white stuff when I used my little chief but have not with my hotter Smoke Vault.

[RB]

Here is my secret recipe passed down to me four pounds brown sugar and one heaping cup of canning pickling salt with garlic or whatever dry ingredient you like. Start by putting a light layer of mix on bottom of bowl lay fish skin side down apply layer of dry mix. lay fish meat side down on mix cover then keep alternating till all pieces are covered. Cover bowl place in fridge for 24 hours (if fresh) smoke rotate smoke rotate when fish is done let cool for a few minutes, but not all the way cooled off. Place in zip lock bags seal and place in fridge while slightly warm and it form its own glaze

[mkcj]

I need to tag this! some great info here

[Bigluke1981]

Great thread guys. I have a question about the glazes you all mention. What type of white wine do you use?.? I do not know much about wine lol. Thanks
Lucas.

[lokidog]

I do it the same way you do I just fillet the rib bones off. Takes a little practice, I am told I make it look easy. It's the fastest way I have found, and very little waste. I first learned it from salmon university, they may still have the little tutorial on there.

Cool thanks bro, thats kinda what I was thinking. I have cheap fillet knives right now. I did on the other hand find a Cutco Fillet knife on the river the other day, Retails 99$ Its nice, serrated fillet blade.

I love the little red handled Rapala that you can get for something like $6 at Sportco.  My wife bought me a beautiful Wusthof one year but the blade is too flexible, it works great on halibut though.

[GUscottie]

Tagging along

[deer_hnter]

Tag. Great tips - thanks!!

[Thefisherman83]

Great thread guys. I have a question about the glazes you all mention. What type of white wine do you use?.? I do not know much about wine lol. Thanks
Lucas.

Something fruity and cheap lol.  When I make my 50-60lb batches I buy a box of white zin.