With solstice around the corner and salmon in season there isn’t a better time venture into smoking your Orca Bay fish at home. One of our Regional Sales Manager, Lori Parry, a five year veteran in the seafood industry and native to the Pacific Northwest shared her family’s secret to smoking seafood at home. For almost two generations including 13 years of commercial fishing for sockeye in Alaska, the Parrys have been smoking their seafood and today it is a unique alternative to prepping fish but also bringing together friends to enjoy a “Smoke-Off”, which can be done year round.
Enjoy this dry brine recipe below from the family vault!
Parrys’ Pacific Northwest Brine (for 2-1/2 pounds of fish)
1 cup course kosher salt
4 cups brown sugar
1 tablespoon ground cinnamon
1 tablespoon clove powder
Mix ingredients in a bowl. Rinse the thawed fish in cold water. Cover fish in dry brine mixture for 4 -5 hours in trays in the refrigerator. Remove from refrigerator and gently rinse fish, then pat dry with paper towel before placing in smoker. Smoke at @ 190⁰F -200⁰F for 4-6 hours. Be sure to smoke the fish to a safe internal temperature of 160°F for 30 minutes before enjoying!
- In your smoker use Cowboy Charcoal or briquettes to maintain a steady heat then add wood chips every 20 minutes
- Thaw frozen fish prior to brining. For thawing instructions click here.
- For more flavor you can soak wood chips in water mixed with garlic or onion powder for 24 hours prior to use.