SECTION 6 - SMOKED FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

COLD SMOKED SALMON

 

 

ITEM/AMOUNT

SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb

 

(1 to 2 kg) each

INSTRUCTIONS

INGREDIENTS REQUIRED

 

Fresh Salmon Fillets or Sides

 

Sea Salt: Large Crystals

 

Granulated or Raw Sugar

 

SUPPLIES REQUIRED

 

Clear Plastic Wrap

 

Paper Toweling

 

Wire Mesh Grids

 

Digital Thermocouple Thermometer

 

(to monitor internal product temperature)

 

Tweezers

 

Ice: 3 to 4 lb (1 to 2 kg)

 

PREPARATION

 

Remove bones from fillets with a tweezers to

 

avoid rupturing tissue.

 

SALTING

 

50% Sea Salt or Kosher Salt

 

50% Granulated or Brown Sugar (for richer

 

color)

 

To remove moisture from the raw salmon,

 

blend salt and sugar mixture thoroughly and

 

pack firmly around each fillet. Cover salt-filled

 

pans with clear plastic wrap and refrigerate for

 

24 hours. Following the 24 hour refrigeration

 

period, remove fillets from salt/sugar mixture

 

and rinse thoroughly under cold, running water.

 

Pat dry with paper toweling. Place fillets side-

 

by-side on a sheet pan and return, uncovered,

 

to the refrigerator for a period of 1-6 hours for

 

the final drying period.

SUGGESTED PAN

Wire grid

NO. OF SHELVES

3 per compartment

767, 1767

1000

4 per compartment

ITEMS PER SHELF

3 fillets/sides per shelf

767, 1767

1000

3 fillets/sides per shelf

MAX. CAPACITY

9 fillets per compartment

767, 1767

1000

12 fillets per compartment

WOOD CHIP

Full

CONTAINER

 

VENT POSITION

Closed

SMOKE TIME

10 to 20 minutes

OVEN TIME

1-2 hours

REQUIRED

 

 

 

FINAL INTERNAL

NOT TO EXCEED 77°F (25°C)

TEMPERATURE

 

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

SMOKING PROCEDURE

OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING THE COLD SMOKE PROCEDURE.

Soak wood chips in water according to directions (5-15 minutes), fill wood chip container full and insert in chip holder located at the back of the oven.

Fill pan with ice and locate pan in shelf position number 7 (just above wood chip container).

Place prepared salmon fillets on a wire grid as indicated on the diagram and insert wire grid on oven shelf beginning with the top shelf position.

Insert probe of thermocouple thermometer into the center of the middle salmon fillet located in the top shelf position or central shelf position when smoking a full load. To maintain proper color, the internal temperature of the salmon must not exceed 77°F (25°C). For this reason, it is important to begin the smoking process with the oven at room temperature.

Make certain oven vents are closed. Close oven door and set smoke time from 10 to 20 minutes depending on taste preference. When the smoke timer cycles to the OFF position, the fillets must remain in the oven for a period of 1-2 hours. Do not open the oven door during this period.

Following the required oven time, remove the fillets, cover with clear plastic wrap and refrigerate until fully chilled.

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Alto-Shaam MN-29491 manual Cold Smoked Salmon, Smoking Procedure

MN-29491 specifications

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