SALMON

Wild Word Friday!

When I hear the word SALMON, I don’t think of Latin. As a matter of fact, Latin doesn’t enter my mind, but our English word SALMON does come from the Latin word salire, to leap. At least that’s the consensus of many linguists.

 

And…I’m happy for those linguists, but today on Wild Word Friday, we’re going to talk about something besides words. Specifically, how to make a traditional Alaskan recipe.

With many thanks to my friend Angela Speck, a professional fisherwoman from Alaska, I have an incredible treat for everyone. Angie’s SALMON candy recipe! If you smoke fish or know someone who does, you will love this rare recipe that took Angie years to develop and has been a secret for a long time.

Angie says, “My SALMON candy is a recipe I always eyeball…never measure.  I will pick my brain and put on paper the correct amounts of ingredients and measurements then send it to you. It took me years to master. Hits and misses. I am sure you will love it. You can share the recipe with whomever you wish. I used to be stingy…but no more. Everybody should enjoy it .”

Angie a huge thank you to you from EVERYBODY!!

Angie’s SALMON Candy

To make the brine:

Pour 2 gallons of water into a 5-gallon bucket. Then add:

4 pounds of brown sugar

One quart of pineapple juice

24 ounces of pure maple syrup

About 10 ounces of Teriyaki Kikkoman sauce

3/4 cup of salt.

Mix well.

Wash SALMON filets (skin on) under cold water (*See note below.) and then cut it into strips. Leave the skin on. Soak the SALMON in the brine in the refrigerator for at least 24 hours. The longer it soaks, the better it tastes.

Take the strips out of the brine. Do not wash off the strips after you take them out of the brine. Set the fish skin side down on the smoker racks then glaze with honey. (Put any leftover strips back in the refrigerator to keep ready for a second batch.) Let the honeyed strips sit for about 3 hours under a fan to keep them cool and to dry them out a bit. Smoke and enjoy!

*Note from Angie: Please take note to wash and deslime your fish before putting it in the brine. Deslime by holding the filet under running water using a knife to scrape the skin going with the scales. Wash the fish again when done and set skin side down on a dry towel until ready to cut into strips. Always keep the fish as cool as possible to prevent spoilage. Don’t use brine that is more than 3 days old.

My husband has a smoker and this is one recipe we just have to try!

Does anyone else have fish recipes to share with us? If you have any questions for Angie, I’ll pass them along.

Blessings!

Sue