Phinque
Knows what a fatty is.
We have a gentleman that owns a commercial fishing boat in Alaska and he donates one days catch to our Church group every season. We usually get around 300 LBs of Salmon that we use for a Salmon dinner to raise funds. There are about 20 to 30 fish we cook each year. The salmon is cleaned and flash frozen before shipping it to Colorado. In the past they have just added BBQ sauce in the middle of the fish and wrapped in foil and cooked on a big gas cooker for about an hour until it is done. They then pull the meet from the bones. To me it taste like salmon soup, it's not good.
I have 5 wood cookers I can gather up for the cook and would like to make it a smoked salmon dinner. My fear is my ability to clean the fish and get the bones out to have a good filet to cook. Has anybody taken a whole salmon and de-boned it into filets? How much time and how many fingers will it take? Recipe ideas are also welcome. Would love to look like a hero in the church's eyes, and bring more people back to the dinner. Thanks in advance and sorry for the long message.
I have 5 wood cookers I can gather up for the cook and would like to make it a smoked salmon dinner. My fear is my ability to clean the fish and get the bones out to have a good filet to cook. Has anybody taken a whole salmon and de-boned it into filets? How much time and how many fingers will it take? Recipe ideas are also welcome. Would love to look like a hero in the church's eyes, and bring more people back to the dinner. Thanks in advance and sorry for the long message.