An unopened package (pouch) lasts a LONG time. I wonder if it's the cure or the vacuum packaging that gives it shelf life? (Maybe both?)
Right out of the pouch the fish is moist, flaky, and absolutely delicious. I'm going to try curing, cold smoking, and then poaching a piece with a sous vide method. If anyone has any suggestions for a poaching recipe please chime in. I have never noticed any particular spice or herb flavor - just a really nice salmon, so any information would be helpful.
I have smoke cooked (no cure), and cured and smoke cooked salmon. It has always been an enjoyable cold snack, but it has never turned out like the packaged stuff. So, I'm hoping that the extra step of sous vide will make it really moist and flaky. If that works, I can play with additives. I currently plan on adding a little oil & water to the pouching bag. My spouse thinks that clam juice would change the flavor too much, but I'm not so sure. Any ideas about that?
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