Title: Smoking Salmon and Trout Part Xiv - Smoking Roes And Live
Categories: Seafood Smoke Info
Yield: 1 Text file

Roes that are immature are best for smoking as they are easier to handle and less likely to rupture.

Hard [Female] Roe: Fresh, frozen or salted roes may be used for smoking. Salted hard roes must be freshened in several changes of water for up to 24 hours. Frozen roes must be thawed before salting for smoking. Fresh and frozen-thawed roe must be brined first. Use 70 deg sal brine [2 cups salt to 2 qts water.] Brining time varies from 5 minutes for small roes to 30 minutes for 1 lb roes. Drain. Smoke at 90 deg F at medium density for 2 to 6 hours according to size [4 to 12 hours for natural draft].

Soft [Male] Roe or Milt: Because they are soft, they benefit from conditioning before smoking. Large soft roes around 1/2 lb need about 30 min in a 70 deg sal brine before conditioning. Small ones do not. Conditioning consists of simmering them in salted water until they are firm enough to handle. Drain before smoking. smoke as for hard roes.

Smoking livers: Remove the gall bladder carefully without breaking by slicing off the portion of the liver it is attached to. Condition them by dropping them into boiling salted water until they change color and get firmer. Brine larger livers in 70 deg sal brine for 10 to 45 min. Drain. they will still be sticky so oil them so they don't stick to the smoking trays. Smoke at 90 deg with dense smoke for 1 to 3 hrs [or 2 to 5 hrs for natural draft]. Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller

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