Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
Smoked Coho Salmon-
Combine the following in a food-grade plastic bucket:
2 quarts water
1 cup Kosher salt
1/2 cup brown sugar
2t seasoned salt
2t shrimp spice
(double or triple the brine recipe depending on the amount of fish to be smoked)
Add fish fillets, top with a ceramic plate to fully submerge the fillets, snap the lid on the bucket and store in the garage for a day and a half.
Remove fillets, rinse and pat dry.
Smoke over soaked apple wood chips for a couple of hours - recharging the chips halfway through the process.
This will freeze nicely for the holidays if you vacuum seal it with a FoodSaver.