A Delicious Dry Spice Rub for Fish

Posted by johnhrq on July 31st, 2019

For all the times we enjoy delicious smoked meats like brisket and chicken and pork, the taste of a great smoked salmon can be a refreshing change of pace to meals. Salmon can be prepared and smoked in many different ways to create a lot of different flavors, but regardless, the one constant is to have a delicious dry spice rub for fish that brings out the natural flavors.

To start on a great smoked salmon recipe, you need to have a smoker, a good smoking wood like alder, apple, cherry, oak and maple, salt and the right dry spice rub for fish.

The process starts by curing the fish, a brining process with salt that helps remove moisture from the fish and infuse it with the salt. This process takes at least four hours, but it can also help to preserve your salmon.

When the brining stage is finished, dry the fish and prepare for smoking. With a dry rub, you should apply the seasoning before smoking. The Hooked™ seasoning from Casa M Spice Co™ was created especially for salmon, made with all natural ingredients like dill weed, black pepper, shallots and other spices like garlic, paprika, onion and more to bring out the natural flavors of the fish.

Apply the dry rub to taste. Since Hooked™ is a low sodium formula, you don’t have to worry about oversalting. Once you have applied the dry rub to the fish, you can start the smoking process. Smoking salmon is different than smoking other meats where the internal temperature of the meat and the temperature of the smoker is higher. Fish is much more delicate and to get the most successful and delicious results from your salmon, so you want the temperature to not exceed 140 degrees. When the temperature of your salmon reaches 140 degrees internally, you know it is ready. The fish should flake easily and be able to pull apart without much effort. Depending on the thickness of the fish, the time the fish will stay in the smoker will range from as little as one hour to at least four hours.

The Hooked™ seasoning is the Dry Spice Rub for Fish that you need to have when you want to make delicious salmon that everyone will love, but is also perfect for any seafood from scallops to crab to lobster to food outside of seafood like eggs.

At Casa M Spice Co™, not only do you get a great fish rub that delivers this flavor, there are spice blends for all of your favorite smoked meats that you know and love like beef, chicken, pork and lamb. For nearly two decades, Casa M Spice Co™ has worked to perfect these spice blends to make them ready for your family table.

With influences in Cajun, Mexican and Southwestern cuisine, the spice blends from Casa M Spice Co™ bring chemistry into the kitchen with many unique flavor profiles that you won’t find anywhere else.
The spice blends from Casa M Spice Co™ are created with the intention of bringing people together around the table for great meals. At Casa M Spice Co™, the belief is that great flavor makes great food and great food makes great flavor. With that in mind, the goal of all of these spice rubs is to bring flavors together and blend cultures for a new culinary experience.

The Casa M Spice Co™ team is dedicated to producing these great flavors and providing spice blends for all of your favorite meats, giving you a new favorite flavors for each of your smoked meats.

For more information about Best Pork Rub and Dry Rub for Lamb Chops please visit: Casam Spice.