October 23, 2016. San Antonio, Texas. Salmon.

Salmon is my favorite fish, perhaps because when we lived in Vancouver, my Father would buy a fresh caught salmon right off the boat and bring it home, where my Mother would wrap the fish in cheese cloth and bake it in the over with just a bit of water in the pan.  The fish was delicious.  We only ate it when the fish were running.  Fish farms had not yet been developed so it was a treat.

David has a large smoker in his back yard.  Today he smoked two large slabs of salmon, one Pacific Coho salmon and the other Atlantic salmon.  He used a slow smoke with very little heat but for a long time.   With low heat you would think you would not see much smoke but that would be wrong.  The smoke continued to pour out of the smoker.  By three o'clock, we tasted as we three were sitting on the deck.  The salmon was moist and tasty so David turned off any heat and just let the smoke continue to surround the fish.  His smoker is temperature controlled.  It is nothing like smoking meat at the ranch where you control the temperature with the amount of the wood in the firebox.  His smoker is stainless steel and fancy...and big.

Everyone enjoyed the dinner.  David will smoke salmon again.  It was a big hit for everyone, but  especially me.