Here at the Cannery, we’re very lucky that Kim, our maintenance officer, is handy in the kitchen as well as in the workshop. Kim has a backyard smoker for fish, cheese, and most anything else you can think of, and he’s always willing to share. Kim’s smoked salmon is some of the best I’ve ever tasted. He prefers to use species with less oil content, so he often uses pink or coho.
Pink, coho, and chinook salmon runs are strong this year, so I would like to try my hand at smoking salmon. Smoking salmon in a biscuit tin (shown in the video below) seems like a fairly easy way to try hot smoking for the first time. What do you think?