I am back from Seattle.
While I was there with my dad, we ordered a 12-pound king salmon from the fish market in Pike Place.
The fish market is a cool experience, and I recommend getting fish from them if you visit.
The coolest part is when they toss the fish back and forth. Just be careful not to get fish guts on you.
When you order it, they put it in a gel ice box to keep it cool.
My dad wants to smoke the salmon this weekend. So I thought I would share a smoked salmon recipe from the Food Network with you all.
1/2 cup dark brown sugar
In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle one-third of the rub onto the plastic. Lay one side of the fish skin down onto the rub. Sprinkle one-third of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process, so make sure there’s a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels, then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, one to three hours depending on humidity. A fan may be used to speed the process. Smoke fish over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to three days.