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Gift box smoked salmon - How do they do that?

Laveen1 Jun 16, 2012 05:45 PM

An unopened package (pouch) lasts a LONG time. I wonder if it's the cure or the vacuum packaging that gives it shelf life? (Maybe both?)

Right out of the pouch the fish is moist, flaky, and absolutely delicious. I'm going to try curing, cold smoking, and then poaching a piece with a sous vide method. If anyone has any suggestions for a poaching recipe please chime in. I have never noticed any particular spice or herb flavor - just a really nice salmon, so any information would be helpful.

I have smoke cooked (no cure), and cured and smoke cooked salmon. It has always been an enjoyable cold snack, but it has never turned out like the packaged stuff. So, I'm hoping that the extra step of sous vide will make it really moist and flaky. If that works, I can play with additives. I currently plan on adding a little oil & water to the pouching bag. My spouse thinks that clam juice would change the flavor too much, but I'm not so sure. Any ideas about that?

  1. Sam Salmon Jun 16, 2012 08:29 PM

    Your post is somewhat confusing but if you're wondering about the packaged product aka retort pouches it's quite heavily salted.

    1. a
      acgold7 Jun 17, 2012 12:06 AM

      Also note commercial stuff is cooked at very high temps and pressures and is shelf stable. Yours won't be. You don't have the right equipment and if you try this, you will die.

      I'm not sure if that's the part you are asking about, but yours must be kept refrigerated at all times.

      3 Replies
      1. re: acgold7
        Laveen1 Jun 17, 2012 10:51 AM

        I'm basically looking for a similar taste, texture, and at least be equally juicy. Any I hot smoke gets eaten within a couple of days. I'm thinking of curing and cold smoking a piece, then into a vacuum bag with a little liquid, and then putting the bag into boiling water for an hour or two.

        1. re: acgold7
          Laveen1 Jun 17, 2012 11:16 AM

          I don't care about unrefrigerated storage. If there are any leftovers they go in the fridge.

          Instead of boiling, Someone suggested a pressure cooker (as in canning). Other than time to cook, do you think that would be a better method for my purpose? Is it even appropriate for my purpose? I've used a pressure cooker many times, but I don't know anything about canning other than the basics.

          1. re: Laveen1
            acgold7 Jun 17, 2012 12:19 PM

            I know that's how modern aseptic packaging is done, but I don't know what it would do to the texture of your fish. Salmon can get pretty expensive but I guess even if it's a total failure you can make a dip or spread out if it.

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