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Author Topic: Hanson Fish Co Winter Group Buy 2020  (Read 13045 times)

Offline Skillet

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #90 on: December 02, 2020, 08:38:00 PM »
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   :chuckle:

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.
KABOOM Count - 1

"The ocean is calling, and I must go."

Offline Sitka_Blacktail

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #91 on: December 02, 2020, 08:47:34 PM »
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.

A man who fears suffering is already suffering from what he fears. ~ Michel de Montaigne

Offline 7mmfan

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #92 on: December 02, 2020, 08:52:59 PM »
@7mmfan yeah youíre one of the Samuraiís 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!
I hunt, therefore I am.... I fish, therefore I lie.

Offline Dhoey07

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #93 on: December 02, 2020, 08:54:22 PM »
Smoke the fillets and what I mess up with my knife is getting canned so yeah, zero waste  :tup: :tup:

Offline Angry Perch

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #94 on: December 02, 2020, 09:00:36 PM »
@7mmfan yeah youíre one of the Samuraiís 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.
« Last Edit: December 02, 2020, 09:07:31 PM by Angry Perch »

Offline Angry Perch

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #95 on: December 02, 2020, 09:04:24 PM »
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!

Offline 7mmfan

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #96 on: December 02, 2020, 09:12:00 PM »
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.
I hunt, therefore I am.... I fish, therefore I lie.

Offline fishinnut30

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #97 on: December 03, 2020, 08:36:18 AM »
Would you be coming down the Gorge around Hood River or White Salmon on your trip from Yakima to Vancouver ?

Offline lastmk8

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #98 on: December 03, 2020, 09:37:54 AM »
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.

Offline ctwiggs1

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #99 on: December 03, 2020, 09:40:04 AM »
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/

Offline h20hunter

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #100 on: December 03, 2020, 10:25:27 AM »
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.

Offline h20hunter

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #101 on: December 03, 2020, 10:27:25 AM »
.....

Offline Buckmark

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #102 on: December 03, 2020, 10:29:03 AM »
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
To hunt and butcher an animal is to recognize that meat is not some abstract form of protein that springs into existence tightly wrapped in cellophane and styrofoam.

Offline lastmk8

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #103 on: December 03, 2020, 10:32:01 AM »
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.

Offline Angry Perch

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Re: Hanson Fish Co Winter Group Buy 2020
« Reply #104 on: December 03, 2020, 02:19:42 PM »
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.

 


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