#Maple smoked salmon nuggets skin#

It's made in British Columbia Canada with the finest ingredients and completely preservative free. Our salmon nuggets are packed and shipped frozen for maximum freshness and ready to eat upon arrival. They are cut to just the perfect size that you can serve these salmon nuggets as an appetizer, skewer up and throw on the grill or simply top off a salad to heighten the flavor. If you have some fish lovers are your place we guarantee these are going to be a big hit. Maple Smoked Salmon Nuggets are probably our most versatile seafood product. Smoked Salmon nuggets are created from the highest quality Sockeye salmon and then cut into bite sized pieces before being cured in maple syrup and then hot smoked to lock in that flavor and freshness!įinally a Sweet and Healthy Treat Packed and Ready To Eat Place the smoked salmon into a container with the glaze and leave it to absorb in the fridge (do not leave longer the a day or the sugar will suck out more moisture from the smoked fish even without salt.Wild Caught Canadian Maple Smoked Wild Sockeye Salmon Nuggets Made From Wild Salmon Caught Off the Coast of British Columbia Canada! You have to try this!Īre you looking for an amazing sweet and tasty salmon treat? This is one of those unique smoked salmon products I bet you haven't tried before. You may remove salmon halfway thru smoking process and sold the salmon glaze for a few hours before resuming smoking.ģ. Glaze may be brushed on several times thru the smoking process.Ģ. It is your choice, have fun, experiment.ġ. Now to many your salmon: heat wine, rum sugar, honey/maple syrup in a saucepan.

In keeping the temperature low and the smoking wood controlled, you can do a nice slow cold smoke thru the night but again it all depends on thickens and amount of fish being done. I like to use Alder for smoking my salmon and halfway I add cherry or maple.

Remember to put the thickest pieces on the bottom of the smoker and thinnest to the top. Do not add chips/pucks/wood to smoker for the first hour, just let the fish rise slowly to temperature. you want the fish temperature to rise slowly. I will also vent open my smoker (either by propping the door open slightly or opening the vent all the way (depending on type of smoker you use). I will do my smoking in the evening when the temperature is cooler, which aids in keeping the smoker a little cooler. If you have space place racks in fridge.Īlthough most salmon is hot smoked, I like to think I slow/cold smoke my salmon for the best candied quality. Place salmon on racks to dry until a nice glossy coating forms. Once fish has reach consistency, remove it from the brine (it is not a very salty brine) so you do not have to rinse the fish but you can if you choose to. You should stir the fish every 4 hours and eventually you will get to know the feel of when it is the right consistency (squishy). Once the liquid has formed, you can start adding the seasonings of your choice to the brine.

This forms a thick brine the will cure and firm the salmon. You can put these on just after lunch and they’ll be ready for dinner. The brine will dissolve quickly and begin to draw liquid from salmon. Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. Continue layering brine mixture/salmon until all salmon is covered. Place larger, thicker pieces of salmon onto mixture. Do not use belly strips a they are too fatty.Ĭut salmon into pieces such as nuggets 1'x1' or strips 2' x 6' and 1/4' thick Cover the bottom of a plastic container with a 1/4' of salt/sugar mixture.

#Maple smoked salmon nuggets skin#

Skin and debone salmon as well as cut off dark meat before smoking. Smoker temperature: try and keep 100-125 degrees (slow smoke)