We made our last batch of smoked kokanee and are now ready to start filling the freezer for our next batch.
Here’s how I set up my table for processing and a few pictures of the finished product. A couple thoughts and questions:
1. The kokanee I made on this batch seemed to come off the smoker racks easier than the last batch and the skin was not stuck to the racks. I noticed on this batch of kokanee that I left the scales on the skin. Could the scales help peel the skin of the smoker racks with out sticking or did I just get lucky? The racks were also still quite hot when removing the kokanee fillets. Maybe a hot rack helps the skin from sticking? The batch before this one had kokanee that were descaled and the skin stuck to the racks like crazy.
2. I know a few people who love eating the skin of smoked kokanee. Could more nutritional value be gained from leaving the scales on? What nutritional value does the skin have for us? Or, if leaving the scales on, does this make the skin more crunchy and appetizing? (I have been thinking about trying it myself). I have also heard of people frying up the skin of salmon and they say it’s eats great. Has anyone fried up kokanee skin before, or salmon skin?
What are your thoughts and what do you do to help make the process smoother?