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Old 02-15-2007, 07:55 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
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Old 02-15-2007, 09:22 AM   #12
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Quote:
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, 09:38 AM   #13
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The salmon I smoke comes from my local grocery store.
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Old 02-22-2007, 10:16 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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