5

votes

Anyone cook their fish this way? [Loimulohi]

Answered on August 19, 2014
Created July 26, 2011 at 4:07 PM

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More info http://en.wikipedia.org/wiki/Loimulohi and an awesome video http://www.youtube.com/watch?v=Hi_pgVlUC8Y&feature=player_detailpage#t=321s

Saw this on reddit/r/cooking thought it was definitely an awesome way for cooking salmon. Anyone else have experience using this method for other kinds of meats?

44348571d9bc70c02ac2975cc500f154

(5853)

on July 28, 2011
at 02:16 PM

I leave the salmon uncovered in the fridge for 4-8 hours, so that it will from a sort of "pellicle" on the meat. This coating will be more sticky for smoke particles. Also i salt way ahead. Like 2 hours.

61e254571b4c792bca87340a090a3ea1

(480)

on July 27, 2011
at 03:42 AM

Some juice drips away but not really anymore then fish on a grill without foil. Also you can move the meat closer to the flame. That will cook it a little faster if say you want the skin or outside crispy. The fruit and seaweed can help too. I would also add. That it may not be the moistest fish but it's fun to do with people and children and it's convenient as far as not needing to either pack anything or plan ahead. Just throw it together if you catch some meat all you need is a knife.

0fe73ab3e375e6d68f0e4bb9fda5ea27

(142)

on July 27, 2011
at 03:23 AM

How do you stop the meat from drying out, as I see that all the juices seem to drip away and are lost?

44348571d9bc70c02ac2975cc500f154

(5853)

on July 26, 2011
at 07:09 PM

I just use good salt (maldon) and pepper. I have no desire for any extra spices. I just love salmon so much. I eat tons of fish, usually baltic herring or smelt. Panfried or pickled.

Ce7e28769d92d5de5533e775b1de966e

on July 26, 2011
at 06:25 PM

How do you prepare the fish before you cook the salmon this way? Filet and peg it up without adding anything or do you rub with salt and/or other things? Curious - looks like an interesting and tasty process.

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4 Answers

best answer

4
61e254571b4c792bca87340a090a3ea1

on July 26, 2011
at 05:16 PM

I use this method a lot both at home and when out in the woods. anyone-cook-their-fish-this-way?-[loimulohi]

It's nice because you don't need to bring anything extra and when you're done just leave it. I cook everything from fish to small game. Like rabbits, squirrels, quail, grouse, frogs, and even crabs and mushrooms, all work great with this set up and get a nice smoky flavor. Something else that's nice to do. Is clamp some herbs or fruit/berries in with the meat or even wrap the fish in a little seaweed. Also the wood you use especially for the cross members will add flavor cedar is traditional in the N.W. but it's fun to try different varieties.

0fe73ab3e375e6d68f0e4bb9fda5ea27

(142)

on July 27, 2011
at 03:23 AM

How do you stop the meat from drying out, as I see that all the juices seem to drip away and are lost?

61e254571b4c792bca87340a090a3ea1

(480)

on July 27, 2011
at 03:42 AM

Some juice drips away but not really anymore then fish on a grill without foil. Also you can move the meat closer to the flame. That will cook it a little faster if say you want the skin or outside crispy. The fruit and seaweed can help too. I would also add. That it may not be the moistest fish but it's fun to do with people and children and it's convenient as far as not needing to either pack anything or plan ahead. Just throw it together if you catch some meat all you need is a knife.

3
44348571d9bc70c02ac2975cc500f154

(5853)

on July 26, 2011
at 06:14 PM

Yes, i do. I am a finn and this is the most traditional way to cook salmon. But salmon season is so short.

44348571d9bc70c02ac2975cc500f154

(5853)

on July 26, 2011
at 07:09 PM

I just use good salt (maldon) and pepper. I have no desire for any extra spices. I just love salmon so much. I eat tons of fish, usually baltic herring or smelt. Panfried or pickled.

Ce7e28769d92d5de5533e775b1de966e

on July 26, 2011
at 06:25 PM

How do you prepare the fish before you cook the salmon this way? Filet and peg it up without adding anything or do you rub with salt and/or other things? Curious - looks like an interesting and tasty process.

44348571d9bc70c02ac2975cc500f154

(5853)

on July 28, 2011
at 02:16 PM

I leave the salmon uncovered in the fridge for 4-8 hours, so that it will from a sort of "pellicle" on the meat. This coating will be more sticky for smoke particles. Also i salt way ahead. Like 2 hours.

1
345c1755efe005edd162b770dc6fb821

(8767)

on July 26, 2011
at 04:40 PM

goat meat is often cooked on something similar but more open on both sides.

We have cooked meat coated in a salt/egg white crust wrapped in a old clean cloth, tied. You can also bury it in the coals or cook right in the fireplace.

0
77877f762c40637911396daa19b53094

(78467)

on August 06, 2011
at 06:35 AM

In Mexico they use large upright skewers to cook pork, chicken, and lamb over a bed of coals. The pit is about 3- 4 feet wide with two rows of skewers and the results are delicious. Once the meat is cooked and cut up they squeeze some bitter orange over it before eating.

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