Quote:
Originally Posted by Buzz
I thought you would have gotten more of the white fish fat pooling on the board.
I was shopping an offset smoker on craigslist, I'm missing the one I sold, the one I was looking at sold before I got to it.
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You can minimize the albumin by brining or marinating the meat (and by not overcooking). I did a little marinade with oil, garlic, herbs, and lemon zest. The brine works better at keeping the albumin in. I cooked to 125, which is right where I like farmed salmon.