Lucas

Then you panic; you’ve overcured some of your fish. It’s firm and translucent, like dried-out raw steak. You take a bite. Before you taste anything, … Read more

Fish are brined using a chemical reaction. They come out of it both tastier and more tender. And yet the line between success and salt-brick … Read more

Salmon Side On your kitchen counter sits a piece of fish. It smells fresh and it is ready to cook. But first, let’s look at … Read more

So what does that mean? It means the calculator will give you a beginning estimate of how long to brine based off the size of … Read more

When it’s just you and the fire after a lengthy smoke, you might start panicking when the smoke goes away. Why? Because you ran out … Read more

There are basicly two methods of smoking fish. First, cold smoking involve adding flavor to an already dried, cured fish. Second, hot smoking impart flavor … Read more

There’s a lot to smoking fish beyond turning on a smoker and going for it. There are three variables: time, heat, moisture. The variables must … Read more

You purchased a ten pound side of salmon for your dinner party, and now it has shrunk down to six pounds of flaky goodness. What … Read more

Knowing the starting weight of your raw liver allows you to figure out the yield in fish liver oil. That makes this a straightforward harvest … Read more

Fish stock are not the same as chicken broth. Treated more like poultry remains, the fish frames will produce a bitter, cloudy liquid. The bones … Read more

The fish market produces quite a bit of waste that gets tossed into the processing bin. However, there is still protein resource buried in this … Read more