Hanson Fish Co Winter Group Buy 2020

[Skillet]

I've been hemming and hawing over the Keta, but I don't have the filleting skills.  I've been processing my own game meat for 40 years, but can't fillet a fish worth beans.  I've been a little leery of getting the full fish, afraid I wouldn't do it justice and waist too much.

I felt a bit like you, so I looked at it like butchering a salmon, not filleting. A mis-cut is not a loss at all. Just like ctwiggs1 said, there's no waste. It just goes in the burger (fish cake, dip, etc.) pile. I put this together yesterday (full disclosure, with the help of my teenage daughter) to try and show what a regular Joe can do.

t=3s

You're such a showoff   

Jokes, jokes.  I asked Angry to post this since the topic came up.

All of the guys are right  - there is no waste if you scrape the frame at the end.  It really doesn't matter what your knife skills are, and there's no way to improve them without practice!

As a public service announcement, I'd like to emphasize - don't toss the collars!  Grilled salmon collars are a treat and a half, and I spent most of my life throwing them away before I learned.

[Sitka_Blacktail]

I've been hemming and hawing over the Keta, but I don't have the filleting skills.  I've been processing my own game meat for 40 years, but can't fillet a fish worth beans.  I've been a little leery of getting the full fish, afraid I wouldn't do it justice and waist too much.

Here. You want to learn to fillet right, watch this video of my friend, Irenio, who works at the cannery I fish for. Notice he doesn't "saw" with the knife, he just pushes it through the cut. This requires a very sharp knife. I have watch Irenio fillet 4-5 fish in a minute and each cut is perfect. He says in his prime, he could fillet 6-7 fish per minute. But remember, speed doesn't matter if you are mangling the fish or wasting meat from bad cuts. Like anything else, it's good to start slow and get the technique down, then the speed will come naturally.

[7mmfan]

@7mmfan yeah you’re one of the Samurai’s I referenced in my Facebook post

I'm flattered! I'm far from samurai status, but once I learned how to sharpen my dang knives I got a lot better!

[Dhoey07]

Smoke the fillets and what I mess up with my knife is getting canned so yeah, zero waste 

[Angry Perch]

@7mmfan yeah you’re one of the Samurai’s I referenced in my Facebook post

I'm flattered! I'm far from samurai status, but once I learned how to sharpen my dang knives I got a lot better!

Definite Samurai, and X3 on the sharp knives.

[Angry Perch]

I've been hemming and hawing over the Keta, but I don't have the filleting skills.  I've been processing my own game meat for 40 years, but can't fillet a fish worth beans.  I've been a little leery of getting the full fish, afraid I wouldn't do it justice and waist too much.

Here. You want to learn to fillet right, watch this video of my friend, Irenio, who works at the cannery I fish for. Notice he doesn't "saw" with the knife, he just pushes it through the cut. This requires a very sharp knife. I have watch Irenio fillet 4-5 fish in a minute and each cut is perfect. He says in his prime, he could fillet 6-7 fish per minute. But remember, speed doesn't matter if you are mangling the fish or wasting meat from bad cuts. Like anything else, it's good to start slow and get the technique down, then the speed will come naturally.

Wow! Irenio is my new man crush. That's crazy!

[7mmfan]

I've been hemming and hawing over the Keta, but I don't have the filleting skills.  I've been processing my own game meat for 40 years, but can't fillet a fish worth beans.  I've been a little leery of getting the full fish, afraid I wouldn't do it justice and waist too much.

Here. You want to learn to fillet right, watch this video of my friend, Irenio, who works at the cannery I fish for. Notice he doesn't "saw" with the knife, he just pushes it through the cut. This requires a very sharp knife. I have watch Irenio fillet 4-5 fish in a minute and each cut is perfect. He says in his prime, he could fillet 6-7 fish per minute. But remember, speed doesn't matter if you are mangling the fish or wasting meat from bad cuts. Like anything else, it's good to start slow and get the technique down, then the speed will come naturally.

That guy is samurai.

[fishinnut30]

Would you be coming down the Gorge around Hood River or White Salmon on your trip from Yakima to Vancouver ?

[lastmk8]

So if I remember correctly, someone on here, a regular I believe, once posted his "no fail" recipe for smoked Coho, specifically this product from Chris and the Diamond Lil.  Well, I've tried to due my part and searched many old posts, unfortunately I can't find it.  I believe you posted your recipe, with instructions and pic's of the final product.  I recall you telling us it was very easy and very hard to mess it up.  If you are out there, could you be so kind as to post it again for my dumb ass that can't seem to find it from previous posts. 

Picked up a new smoker recently and i have some of Chris's great product coming my way soon.  I want to be ready to get some of these on the smoker right away.  Thanks in advance if you are able to hook us up once again.

[ctwiggs1]

I haven't posted it but I can tell you I've done this with everything from trout to chum to coho and it's always put a smile on people's face

It's stupid easy and dang good

https://honest-food.net/how-to-smoke-salmon-recipe/

[h20hunter]

Sure...


3 to 1

Brown sugar to kosher salt. Mix, cover fish fully. Let sit for 3 or 4 hours or 24 if you want.

Rinse, cold water,  rinse again.

Air dry. 1 hour.

Smoke it. Let it cool. Vac pack it, eat it. Imo, the vac packing and resting finishes it off as the oils redistribute.

[h20hunter]

.....

[Buckmark]

Sure...


3 to 1

Brown sugar to kosher salt. Mix, cover fish fully. Let sit for 3 or 4 hours or 24 if you want.

Rinse, cold water,  rinse again.

Air dry. 1 hour.

Smoke it. Let it cool. Vac pack it, eat it. Imo, the vac packing and resting finishes it off as the oils redistribute.

For those new to smoking this is very important
A fan helps sometimes

[lastmk8]

Dang it, I was pretty sure it was Columbo who posted it.  Thanks for posting again for me. 

Ctwiggs, I'll be giving yours a try also for your efforts.  BTW, that is a pretty nice website you sent.  I see some pastrami being made pretty soon with some of my venison and elk.

Just got the LEM chamber sealer last week, I been smashing some meat in that thing, ready to start on some fish next.  My "truck load" of bags should be here soon.

Thanks again fellas.

[Angry Perch]

Sure...


3 to 1

Brown sugar to kosher salt. Mix, cover fish fully. Let sit for 3 or 4 hours or 24 if you want.

Rinse, cold water,  rinse again.

Air dry. 1 hour.

Smoke it. Let it cool. Vac pack it, eat it. Imo, the vac packing and resting finishes it off as the oils redistribute.

For those new to smoking this is very important
A fan helps sometimes

Super important. Smoke + wet = yuck.