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Old 02-15-2007, 06:55 AM   #11
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Miss Blue...

As a raw Ingredient...I believe most are talking about your garden variety "farmed raised" fish that are commonly sold in U.S. markets...I think

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

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Old 02-15-2007, 08:22 AM   #12
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Originally Posted by StirBlue
I'm confused as to what type of salmon you are using in your recipes.
SAlmon from the supermarket is what I use. If it is trout, we go to a hatchery in the mountains sometimes, and I'll bring some back from there.

What other kind of salmon would be used that would confuse you? 'o)

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Old 02-15-2007, 08:38 AM   #13
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The salmon I smoke comes from my local grocery store.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 02-22-2007, 09:16 AM   #14
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It has been farm raised salmon from the store. I'd like to try wild salmon to see the difference, but this has been tough to find.

In response to a previous post (Uncle Bob from Mississippi), I used apple wood and was very happy with the results. Thanks for the tip!

Next time, I'll probably give cherry a try. Last weekend, my parents asked me to smoke salmon on my dad's smoker. Before I could say anything, he had already loaded the smoker with hickory. So I gave it a shot and, to my surprise, it actually turned out great.

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