Hail the mighty Salmon

Salmon is so good for you and so yummy. Unfortunately, our days of eating Salmon are gone forever. The oceans have become so contaminated that all the fish are dying. I’m heartbroken.

We had bought some salmon prior to the Fukushima meltdown.  It was double-bagged and kept in the bottom of the freezer. We’ve used a little of  it every couple years to  wean ourselves off of this amazing food.  It’s been five years and it still looks good. I’m amazed. As I post this, we are preparing to smoke it for bagel sandwiches.

I used to work in Old Town Sacramento at Laszlo’s Gourmet Smoked Fish. I swear it was the best smoked fish I’ve ever had the pleasure of eating.  Since the business is no longer open, I see no reason not to publish the simple recipe:

Smoke Salmon Recipe
1 cup Soy Sauce
2 cups Apple Juice (or Apple Cider)
½ pound Brown Sugar

You may have to double or triple the recipe based on the amount of fish you’re making. The  brine should just cover the fish.  Soak the fish in the brine overnight. Smoke in your smoker for at least 6-8 hours. This is the bomb!

For bagel sandwiches, spread cream cheese on your favorite toasted bagel. We make ours from scratch. Top with capers, thinly sliced tomato and onion. My mouth is watering just thinking about it.

If you were unaware of the damage being done in the Pacific Ocean, check out the links below.

I believe our government is lying to us about the radiation levels in not only the salmon, but other fish as well, and by the time the government warns us about it, the damage will be long done. I would rather take a “let’s wait and see” attitude. If after a few years we don’t see a huge increase in cancer rates, I will start eating salmon again.  But wait, aren’t we already seeing an uptick in cancer?

Old Style Smoking

I can hardly wait until Thursday or Friday. I’ll be eating the best-smoked salmon I’ve ever tasted and trust me: I’ve tasted a lot. Joe Laszlo makes world class smoked salmon (yes, he sells other fishy items but nothing compares with his smoked salmon).

You see, Joe is an old-timer (he won’t appreciate my saying so) but facts are facts, and Joe likes to do things up right. Joe is from Hungary and came to this country at a very young age, but the lessons he learned as a youth came with him to America.

Mr. Laszlo personally cuts his salmon by hand, taking care that each piece is uniform in size and shape. He prepares his special blend of fish marinate, combining just the right mix of ingredients, after a long bath, each piece is dried and smoked with hickory chips to a delicate smoky rich salmon, done to perfection.

I called and ordered up a nice batch and expect to be eating it this week. I ordered enough to make smoked salmon spread. I can hardly wait.

If you ever get to Old Town Sacramento, be sure to stop in and say hello to Joe. Tell him his friend Annette sent you. If you aren’t sure what you are missing out on, ask Joe for a taste. I’ve watched people on the street go from saying, “I don’t eat fish.” to “Oh my goodness I can’t believe how delicious. Are you sure this is fish?” in minutes.

You see, I was privileged enough to get to work with Joe for three years. I worked every Sunday and met people from all over the world. It was one of the most fun jobs I’ve ever had. Joe is such a sweet man; he is kind, funny and even-tempered.

Working for Joe was worth going home smelling like a smoke house. Of course, he still thinks I was eating all his profits. He likes to tease me. I would never do anything to put his business in jeopardy. I’d hate to have to do all that work here at home myself. It’s so nice to be able to call Joe up and say, send me some, please!

If you can’t get to Old Town, just give him a call. He’ll ship you the best-smoked salmon you’ve ever tasted. Don’t settle for anything less!

Laszlo’s Goumet Smoked Fish
1100 Front Street, #140
Old Town Sacramento, CA 95814
To Order: (916) 492-9089