Steelhead candy

[fishingbouchman]

i don't like fish but they look so good I want some.  even booked marked this. 

[drholly]

I missed this one. That all looks delicious and sounds great, pz! Thanks for sharing the technique.

[Las Vegan Cajun]

i don't like fish but they look so good I want some.  even booked marked this.

I've had similar salmon and it will make a fish eater out of anyone, like bacon converting a vegetarian.   

[spuds]

Thats really a fine job.

[pz]

Looks incredible PZ - Off to Costco I go this weekend for Steelhead.  It looks like some sesame seeds too?

Thanks guys!

My son's girlfriend does not like fish either, but she was eating the steelhead like candy 

The sesame seeds are actually part of the marinade - Veri Veri Teriyaki, but I also use Yoshida's which is every bit as good

[smoker pete]

Great job on the Steelhead candy PZ!!!!


Can't beat  kummok's general method in a Bradley.  I hope to meet him next time we're in Homer, Alaska   

[Smokerjunky]

pz - any suggestions on temps and cook times for Steelhead Candy on a pellet grill that only goes down to 160 degrees?  My cold smoker is on backorder still.

Thanks!

[pz]

pz - any suggestions on temps and cook times for Steelhead Candy on a pellet grill that only goes down to 160 degrees?  My cold smoker is on backorder still.

Thanks!

I'm definitely no expert, and maybe one of the more experienced smoker guys will chime in.  My thought is that the gradual temperature increase helps prevent the fat rendering out on top of the fish - it looks like whitish ribbons.  Personally, I like that fat (which is good for you), but many find it objectionable from an esthetic as well as flavor aspect.  Taking a wild stab at it, if my unit only went down to 160F, then I'd do that for a couple of hours, and then ramping up to the 175F for the final hour - it is easy to fork test to see if it is done.  It should be firm and flake easily.

[Smokerjunky]

pz - any suggestions on temps and cook times for Steelhead Candy on a pellet grill that only goes down to 160 degrees?  My cold smoker is on backorder still.

Thanks!

I'm definitely no expert, and maybe one of the more experienced smoker guys will chime in.  My thought is that the gradual temperature increase helps prevent the fat rendering out on top of the fish - it looks like whitish ribbons.  Personally, I like that fat (which is good for you), but many find it objectionable from an esthetic as well as flavor aspect.  Taking a wild stab at it, if my unit only went down to 160F, then I'd do that for a couple of hours, and then ramping up to the 175F for the final hour - it is easy to fork test to see if it is done.  It should be firm and flake easily.

Thanks pz - I appreciate the info!

[Keymaster]

looks Awesome PZ!!

[Wing Commander]

That looks delicious!

[tlg4942]

 That looks awesome....