There are fish everywhere this week. Two friends have brought us salmon (had some for dinner, and now smoking and making gravlax with the rest of it), and someone gave us this striped bass. I forgot how striking (sic) they are. Stripes. Gonna smoke this as well.
About Lloyd Kahn
Lloyd Kahn started building his own home in the early '60s and went on to publish books showing homeowners how they could build their own homes with their own hands. He got his start in publishing by working as the shelter editor of the Whole Earth Catalog with Stewart Brand in the late '60s. He has since authored six highly-graphic books on homemade building, all of which are interrelated. The books, "The Shelter Library Of Building Books," include Shelter, Shelter II (1978), Home Work (2004), Builders of the Pacific Coast (2008), Tiny Homes (2012), and Tiny Homes on the Move (2014). Lloyd operates from Northern California studio built of recycled lumber, set in the midst of a vegetable garden, and hooked into the world via five Mac computers. You can check out videos (one with over 450,000 views) on Lloyd by doing a search on YouTube:
For 6 lbs.salmon (filets, skin ON): 1/2 cup salt 1/2 cup sugar 1/8 cup soy sauce -Chopped up garlic, ginger -Marinate 45 minutes -Put on rack with fan blowing on it until the surface of fish gets a light glaze (I left fan on overnite, but that may not be nec.) –Rinse -Bruno shreds garlic, ginger,not peppers and lays on top -Smoke 1-1/2 hours at 175 degrees. There are other recipes that have you marinate for 24 hours. (??) -Let me know how it turns out.
Hey Lloyd, I was wondering if you could give us a little insight on how you smoke these little gems.
Later, Gary, Tin Roof Ranch
Gary,
For 6 lbs.salmon (filets, skin ON):
1/2 cup salt
1/2 cup sugar
1/8 cup soy sauce
-Chopped up garlic, ginger
-Marinate 45 minutes
-Put on rack with fan blowing on it until the surface of fish gets a light glaze (I left fan on overnite, but that may not be nec.)
–Rinse
-Bruno shreds garlic, ginger,not peppers and lays on top
-Smoke 1-1/2 hours at 175 degrees.
There are other recipes that have you marinate for 24 hours. (??)
-Let me know how it turns out.