Candied Salmon Edmonton

[rkb28]

Just got home from a fishing charter on the west coast and cant seem to find any butcher that will do candied salmon, does anyone have any suggestions or know of any places that can do this for me. Thanks

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[RavYak]

Should have had it done at the coast. Only chance here is probably to find someone with the knowledge willing to do it for you or try and do it yourself.

[Deep]

It is not that difficult- takes like 6 hrs. I borrowed an auto disc loading smoker, followed the marinate time and product received many complements.

[Daslogster]

The only place that used to do that in Edmonton was Billingsgate and they have closed their edmonton store a couple of years ago.

[Red Bullets]

Try calling K & K on Whyte Ave. and 99 street. They make candied salmon to sell and might do a custom order.

[retten]

Just got home from a fishing charter on the west coast and cant seem to find any butcher that will do candied salmon, does anyone have any suggestions or know of any places that can do this for me. Thanks

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I make it all the time nothing to it, pm me and I can give you some direction
every batch has been excellent

[wildwoods]

I make it all the time nothing to it, pm me and I can give you some direction
every batch has been excellent

You should definitely post this info :) :) :)

[wildwoods]

I use the following recipe on my West Coast Salmon:

http://honest-food.net/2013/07/15/salmon-candy-recipe/

Then modded it as follows. It's hot smoked following the Alaskan safety guidelines, came out really good. I vacuum packed it and it freezes well:

Cut 1 inch strips form the middle so they are all the same thickness
Cure for 1 hour.

Preheat smoker to 120F
120F for 30min
140F for 30min
160F for 30min
Baste with maple
200 for 1.5hr Baste at 90 min intervals
225 for 90 mins, baste

Peak internal temperature must reach 160F for 30 mins, then stop, any less and it (may not be) not safe.

Wood: 50% Alder / 50% Applewood

For the pellicule, I hacked a dehydrator to give zero heat, just the fan, but anyway you can get coolish air flowing over the fish to create the pellicule without any bugs getting access. With the dehydrator fan it took 1 hour to form the pellicule.

It also works very well for pike. Just instead of stepping up the temperature, cook at 225F to reach 160F for 30 mins and baste every 30mins.

Tastes better than getting it done on the coast IMHO.
Great post. A must try

[rkb28]

thanks alot i appriciate it!

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