How 15 Million Pounds of Smoked Fish Gets Made - A Frank Experience
video description
Date: 2020-05-17
Related videos
Comments and reviews: 10
interstategar
I would like to find out the ratio of the salt/sugar moisture to water ratio to brine all that fish for 1 week. Any former employees out there that know. I have made my own nova lox with a dry cure method, one whole side fillet of salmon and that too about 17 hours. I had to make a cut to taste it and check the penetration of the cure into the fillet. The I did the same thing with a fan for only 2 hours, then I cols smoked it on a cool day in a shed using a hot smoker inside the shed with the front door open a little to let the smoke out but keep in the heat inside the smoker. I used hickory sawdust and did that for 10 hours. It was just as good as Acme's. I'm not BS'n you.
reply
I would like to find out the ratio of the salt/sugar moisture to water ratio to brine all that fish for 1 week. Any former employees out there that know. I have made my own nova lox with a dry cure method, one whole side fillet of salmon and that too about 17 hours. I had to make a cut to taste it and check the penetration of the cure into the fillet. The I did the same thing with a fan for only 2 hours, then I cols smoked it on a cool day in a shed using a hot smoker inside the shed with the front door open a little to let the smoke out but keep in the heat inside the smoker. I used hickory sawdust and did that for 10 hours. It was just as good as Acme's. I'm not BS'n you.
reply
FlowerofDissolution
That slicing machine cut the salmon in the wrong direction. It didn't look like it was cut against the grain like you also do with meat and should do with smoked salmon. You really shouldn't get a rectangular slice of salmon. It means you've butchered the salmon filet into weird chunks, as these people do to fit it into a machine. --I wouldn't buy this product while there's top-notch quality Norweigean smoked salon out there, which I'm more used to eating anyway since I don't live in the US. Then, you actually get a slice of the WHOLE FILET, not some weird-assed industrial chunky piece slice.
reply
That slicing machine cut the salmon in the wrong direction. It didn't look like it was cut against the grain like you also do with meat and should do with smoked salmon. You really shouldn't get a rectangular slice of salmon. It means you've butchered the salmon filet into weird chunks, as these people do to fit it into a machine. --I wouldn't buy this product while there's top-notch quality Norweigean smoked salon out there, which I'm more used to eating anyway since I don't live in the US. Then, you actually get a slice of the WHOLE FILET, not some weird-assed industrial chunky piece slice.
reply
Fri3nd's
Dislike. -Disrespect to smoking fish old way. -Now they put some smoke thru a fan for couple of hours pretending its smoked. -Boi you need to see old soviet smoking. For a whole day and night you burn normal wood not some small pellets and its immersed in smoke not covered. A proper smoked fish should have the smokey flavour to the middle. -This is just disrespect to the word smoking.
reply
Dislike. -Disrespect to smoking fish old way. -Now they put some smoke thru a fan for couple of hours pretending its smoked. -Boi you need to see old soviet smoking. For a whole day and night you burn normal wood not some small pellets and its immersed in smoke not covered. A proper smoked fish should have the smokey flavour to the middle. -This is just disrespect to the word smoking.
reply
Guest
The company Is playing a huge part in the over fishing of the world's oceans and causing collapse of species. Do any research about fishing in the ocean and you'll see we are on the verge of disaster. - It doesn't matter how good something taste doesn't make it right to kill it there's plenty of other foods we could smoke and have the same quality of food
reply
The company Is playing a huge part in the over fishing of the world's oceans and causing collapse of species. Do any research about fishing in the ocean and you'll see we are on the verge of disaster. - It doesn't matter how good something taste doesn't make it right to kill it there's plenty of other foods we could smoke and have the same quality of food
reply
John
I just made the jump from restaurant to food manufacture plant that makes over 3000 food items. I'm currently helping make thousands of pounds of beef jerky and sticks. Frank and munchies come film us! Lol plus with my background in both broadcasting and culinary let's talk show pitch hahaha
reply
I just made the jump from restaurant to food manufacture plant that makes over 3000 food items. I'm currently helping make thousands of pounds of beef jerky and sticks. Frank and munchies come film us! Lol plus with my background in both broadcasting and culinary let's talk show pitch hahaha
reply
Comptec
-Brooklyn is the smoked fish capital of the world-? Sure it is if you like mediocre smoked fish. what a load of bilge. And why would anyone in their right mind allow someone to -butcher- a beautiful fish like they let this guy? It looks like the guy was using a spoon to fillet that fish.
reply
-Brooklyn is the smoked fish capital of the world-? Sure it is if you like mediocre smoked fish. what a load of bilge. And why would anyone in their right mind allow someone to -butcher- a beautiful fish like they let this guy? It looks like the guy was using a spoon to fillet that fish.
reply
LouB3rt
It is always so interesting to hear a true NY accent. I have a lot of transplanted friends who moved there and fake the accent. We have one in Chicago too, but I think at this point it is mostly faked when around certain groups/areas. I always enjoy the videos.
reply
It is always so interesting to hear a true NY accent. I have a lot of transplanted friends who moved there and fake the accent. We have one in Chicago too, but I think at this point it is mostly faked when around certain groups/areas. I always enjoy the videos.
reply
gabelstapler19
An -F. Dick 10- Wide Stiff Boner-. Nice. --I've gone to their factory outlet outside of Stuttgart, Germany. F. Dick makes a wide range of types and price points of knives. High quality stuff. I'm always happy to use my Dick knives.
reply
An -F. Dick 10- Wide Stiff Boner-. Nice. --I've gone to their factory outlet outside of Stuttgart, Germany. F. Dick makes a wide range of types and price points of knives. High quality stuff. I'm always happy to use my Dick knives.
reply
Dad
I've been eating this fish since I was a kid. I've even smoked my own salmon. I love salmon; no bones about it. It's probably my favorite single food. --And I still learned things watching this. Bravo, Frank. Bravo.
reply
I've been eating this fish since I was a kid. I've even smoked my own salmon. I love salmon; no bones about it. It's probably my favorite single food. --And I still learned things watching this. Bravo, Frank. Bravo.
reply
NiMa
Saying NY is the smoked salmon capitol of the world is a blatant lie. I feel offended as a Norwegian, we invented that shit. Such a shame, the US taking creds for other people-s inventions as usual. Shame on you
reply
Saying NY is the smoked salmon capitol of the world is a blatant lie. I feel offended as a Norwegian, we invented that shit. Such a shame, the US taking creds for other people-s inventions as usual. Shame on you
reply
Add a review, comment
Other channel videos
