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IMG_2363.JPGAfter reading the dangers of fresh water lox I decided to try it. Froze the skinned fillets for a week then put them in 50/50 mix of Kosher Salt and sugar with some dill weed. Vacuum sealed and put in refrigerator with a plate and weight on top. Left 2 days remove bones, rinsed and sliced thin. Then candled to search for parasites.

 

 

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Sounds good. But if I never see you post again ...... I know not to try it.

 

Sent from my SAMSUNG-SM-J327A using Lake Ontario United mobile app

 

 

From my research the risk is low to begin with. In addition freezing to -4 F for 7 days kills any potential parasites ( make sure your freezer is set this cold)and the salt kills and bacteria so should be fine.

 

 

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Just now, young guns said:

That looks very tasty, I have to give that a try. I've done something similar with king salmon filets but not with browns. Thanks for posting this. 

I didn't with kings...its Flippin awesome

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