Fishing for a Reason
Welcome to "Fishing for a Reason," the podcast that dives deep into the heart of fishing and the meaningful connections it brings. Hosted by Jamie Propst, founder of Anglers Unlimited, we explore the impact fishing has on our lives, communities, and environment so that you can become a more effective angler and catch more fish and have more fun every time you go out on the water or hit the hiking trails. Whether you target salmon, halibut, lingcod, crab, shrimp or fresh water species, there is something here for you.
From tales of epic catches and new places to wet a line in the PNW, to discussions on life, love and business, and the latest fishing reports, "Fishing for a Reason" is your go-to source for inspiration and insight. Whether you're a seasoned pro or just casting your first line, join us as we discover the many reasons why fishing is more than just a hobby—it's a way of life.
Fishing for a Reason
30: The Science of Smoking Salmon: Species, Recipes, Brines & Flavor
In this episode of Fishing for a Reason, Jamie takes a deep dive into the art and science of smoking salmon 🎣🔥
From understanding why pink salmon often gets overlooked compared to Chinook and Coho, to the biology behind fat content, to brining methods, wood choice, and flavor experiments, this episode is packed with knowledge to help you master your smoked fish game. Whether you’re curious about hot vs. cold smoking or want to know how to make your salmon last in the freezer all year long, you’ll walk away with new techniques and plenty of inspiration.
What You’ll Learn
- Why pink salmon are less popular to eat fresh — and why they’re perfect for smoking.
- Fat content differences between Chinook, Coho, and Pink salmon and how that impacts flavor.
- Step-by-step breakdown of the smoking process (brining, curing, drying, pellicle formation, and smoking).
- The science behind salt and sugar brines and how they preserve fish.
- Flavoring ideas: herbs, spices, maple syrup, citrus, honey, and more.
- The difference between hot smoking vs. cold smoking (and why you might choose one over the other).
- Wood choices for unique flavor profiles: alder, apple, maple, or even combinations.
- How to turn your smoked salmon into the ultimate gift or backpacking snack.
Resources Mentioned
- Join the Anglers Unlimited Circle Community→ email support@anglersunlimited.co with the subject line “Catch More Fish” for more information.
- Maplewood Sweets (natural maple syrup) → https://www.maplewoodsweets.com
- Watch full video episodes → YouTube Channel