Quoting Michael Loo to Shawn Highfield <=-

Quoting Michael Loo to Shawn Highfield <=-

I'm thinking of ordering Seelachs tonight
at this beer-and-pork restaurant Barfusser, because
the English menu claims it to be "white salmon."

Their so-called "sea salmon" is actually just pollock.

P.S. I split a Schweinshaxe with Lilli instead.

Good choice!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoking Salmon and Trout Part Xii - Making Seelachs
Categories: Fish, Smoked, Info
Yield: 1 text file

white fish

Seelachs: or ersatz salmon are salted, sliced thin, then dyed and
smoked white fish. They can be made from fresh, frozen or salted
white fish. Fillet the fish skin on. For long keeping, hard salt the
fillets. For immediate use dry salt. Then freshen the fish. Slice the
fish as thin as possible. Dye the slices using a solution of 5 oz
water, 30 drops red food color dye and 45 drops yellow food dye.
Dying time varies from 15 min to an hour. Test by cutting a slice to
check penetration every 15 min. Drain the pieces well. Cold smoke 30
to 60 min or 1 to 2 hrs natural draft. Pack the slices on olive or
any vegetable oil. Refrigerate. It will last up to one month if
fairly salty. Completely freshened fish is more perishable.

Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller

MMMMM


Cheers

Jim


... News Flash: Jack & Jill sue Mother Goose over unsafe hills.

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