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How to smoke
salmon - recipe #1
Step 6 - Packaging
the fish
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Now that you've got a bunch of nice smoked salmon, you might want
to keep some of it for a while (if you can keep yourself from eating
it all). The best way to preserve this fish (other than canning,
which we will cover in the future) is to vacuum pack it and freeze
it. The normal home vacuum packers like the FoodSaver series are
great for this task. For more info on vacuum
packers, or for sales and service most models, click here.
I like to
package most of my fish in smaller pieces, which are good for appetizers for a
few people. Make sure you mark your packages well so you know which batch of
fish is in each and how old it is. This will help you fine-tune your recipes
because you can go back and compare notes.
Good smoking!
-Norm
Nelson.
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