smoking salmon

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smoking salmon

Postby CaDuckHunter » Sat Jun 07, 2008 12:38 am

Its been about 10 years since Ive done any smoking of fish and my wife bought me an electric smoker for early fathers day gift.. I decided to smoke some salmon. Made my brine form a saved recipe and stuck it in the fridge overnight. I then jumped on the internet to look for more brine recipes. All call for non-iodized salt. I mistakenly used iodized salt for my brine. Is it ruined? Do I need to chuck the fish and write it off as a lesson to remember? can this be salvaged? :help:
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Postby Montanafowler » Sat Jun 07, 2008 6:33 am

i use iodized salt and my fish all taste delicious. all it does is add minerals to the salt, no change in flavor or anything.
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Postby msmall » Tue Jun 10, 2008 10:00 am

I use iodized salt too and it doesnt seem to affect the taste at all.
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Postby sherlockbonez » Thu Jun 12, 2008 7:26 am

Normal table salt is fine, but much better taste can be achieved by using kosher/ sea salt. Both of which are not iodized. Also make your dish more fancy sounding!

The coarse salt also works great with game, steak, etc.
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