Good day William, thanks for the instruction, i did not know you need that much salt, i may try to do it with our Trout and Salmon, thanks for the ride, keep well, my best regards to the family, Tony.
To preserve for a long period you want to use a lot of salt. We do Salmon, char & sometime trout this way, really enjoys it once in awhile thank you.....
Thank you very very much for the kind words. It may take awhile for me to respond where I'm busy but I'm going to try my best to respond back to everyone as much as I could...
We usually start eating the salt salmon in the winter after the fresh frozen & smoked is gone, usually all gone by late spring, usually just takes out enough for a meal to a time & soaks it, can take up to 48 hours for large salmon. With salmon you don't want to over soak though, keep it a little salty, over soaked you loose a lot of flavour. Some people take it outta the bucket after its cured and freeze it to keep it much longer. Can be hard to get outta the bucket on a frosty winters day the salt can be crusted together quit hard but easier after the first couple layers are took of. Sometimes the top layer may be a little rusty but everything below usually perfect. Top layer may need to be trimmed a little if rusty we call it, it'll have a slight yellow color, to rusty is no good at all....
We always salted a bucket full or two every year, usually start eating in the winter when the other fish is gone, we sometimes salted trout, char & herring as well.... Salted herring makes a fine breakfast meal.....
I have had salt herring before, Can't say I was a fan but we always salted and dried enough cod for the winter. When I was in High school I fished all summer in my 12ft boat with a very old 6hp westbend, Salted and dried all the fish, Had people coming from all over to buy it.
Yes will be getting cod for the winter soon, cod is hard to beat you can have him so many different ways....A buddy suppose to be taking some salt rounders for this trip, that's going to be another fine meal...
After a month should be good, we always left it a lone tell after the fresh frozen was gone then tap into the bucket, probably be in the bucket 4 to 5 months before we even touch it....Soon going to have a feed, planning on making a video on taking it from the bucket, soaking, & cooking......
Another awesome video glad you’re on the boat fishing again 👋🏽👍🏽
Good day William, thanks for the instruction, i did not know you need that much salt, i may try to do it with our Trout and Salmon, thanks for the ride, keep well, my best regards to the family, Tony.
To preserve for a long period you want to use a lot of salt. We do Salmon, char & sometime trout this way, really enjoys it once in awhile thank you.....
That's going to be some nice this winter William.
Yes soon going to tap into that bucket, got 1 meal of fresh salmon left, when its gone the cover will come of....
william i feel privileged to be included in your way of life thankyou for showing the greatest videos ever atb Russ
Thank you very very much for the kind words. It may take awhile for me to respond where I'm busy but I'm going to try my best to respond back to everyone as much as I could...
I always learn something from your channel. Thanks.
Thank you very much, really appreciate it....
Looks like you are making Lox in LARGE quantities. 😉 really enjoy all your videos, thank you for all your work on them.
Yes a bucket full will last quiet a while, I'll probably finished it of aboard the boat next fishing season....
Thank you once again ... we can't wait to see how you cook the Salmon.
You welcome, will be doing a cooking vid for this very soon....
Interesting method of preservation. How long will this last if kept in a cool place?
We usually start eating the salt salmon in the winter after the fresh frozen & smoked is gone, usually all gone by late spring, usually just takes out enough for a meal to a time & soaks it, can take up to 48 hours for large salmon. With salmon you don't want to over soak though, keep it a little salty, over soaked you loose a lot of flavour. Some people take it outta the bucket after its cured and freeze it to keep it much longer. Can be hard to get outta the bucket on a frosty winters day the salt can be crusted together quit hard but easier after the first couple layers are took of. Sometimes the top layer may be a little rusty but everything below usually perfect. Top layer may need to be trimmed a little if rusty we call it, it'll have a slight yellow color, to rusty is no good at all....
Thanks my friend for the reply.
Awsome vid as always
Right on thank you....
Good stuff !!! Love salmon!!
Thanks buddy, yes great eating for sure.....
Some fine lumps of salmon there. Nice video👍
Thank you, gonna be some fine eating.....
should make for some good eating there william, good video as always, all the best sir, good fishing :):)
Salt salmon, potatoes & drawing butter very soon....
That's a quick way of preserving the salmon. Best of luck with the fishing.
Yes we always use to do a bucket every year, first in a little while, gonna enjoy this very soon....
greetings from Turkey
Good luck with
Thank you kindly....
Great video buddy!!!!
Thanks Joe buddy.....
You always have great videos even when your pushed for time.
Thank you, I was really squeezed for time on this one...lol
Realy love salted fish with salt pork grease .
Me to, likes it to good :)
that was interesting for sure
Thank you, soon going to open that bucket....
i never tried salt salmon.how you do with the crab.
Great season fishing crab, soon going to do a cooking vid with the salt salmon....
look forward to your video.should be good eating
Back in the old days,it was the only to keep things for any lenght of time.
Thats right, when the smoked is gone tap in to the salt stuff....
is it better to salt your fish or just bagging and freezing ?
Like a bit of both....
waiting for the cooking
Very soon thank you.....
I have never seen salt salmon before, Not that I remember anyway, Should be good though.
We always salted a bucket full or two every year, usually start eating in the winter when the other fish is gone, we sometimes salted trout, char & herring as well.... Salted herring makes a fine breakfast meal.....
I have had salt herring before, Can't say I was a fan but we always salted and dried enough cod for the winter. When I was in High school I fished all summer in my 12ft boat with a very old 6hp westbend, Salted and dried all the fish, Had people coming from all over to buy it.
Yes will be getting cod for the winter soon, cod is hard to beat you can have him so many different ways....A buddy suppose to be taking some salt rounders for this trip, that's going to be another fine meal...
How long do you leave it in the salt before you first eat it? And is the first feed better than the last one at the end of the year?
After a month should be good, we always left it a lone tell after the fresh frozen was gone then tap into the bucket, probably be in the bucket 4 to 5 months before we even touch it....Soon going to have a feed, planning on making a video on taking it from the bucket, soaking, & cooking......
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Thank you....