smoked fish question

[fowl language]

I took 64 lbs. of spring salmon fillets into sundance seafoods in cloverdale to have it smoked.my question is do you think 32 lbs. is a fair return? he admitted to losing my fish and that is what I got returned. to be fair it was sliced ,but 50% shrinkage? Yoshi,s smokehouse in n.van said you could expect 10 to 15% shrinkage. anyone else care to weigh in....dale

[winchester284]

If it was fillets you took in then 10 - 15% shrinkage maximum. If they were cold smoked then 5% shrinkage.

[Sofa King]

I easily get 50% shrinkage when I jump in a mountain lake.
but with smoked salmon, I'm not sure.
I just had two whole salmon smoked, when it was done it was sure a lot smaller than I expected.
I doubt it was half the size though.
sounds wrong to me.

[heyblast]

I agree with Winchester 15% should be it. That said and it's your choice but why would you take it in to have smoked and not do it yourself. You took spring in are you sure you got your spring back and not some spring that wasn't handled properly or some other salmon species. But 50% dosn't sound right to me.

[markomoose]

Smoked Mega fish and 15 to 25 % max.Try Yoshi's next time?

[Whonnock Boy]

Regardless of what the final weight should be, as soon as he admitted to losing your fish, I would of asked/demanded retail value of the fillet and taken my business elsewhere with fresh fillets from a place such as Bruces Market. Any ways..... I can't see losing 50% of the weight, but it wouldn't surprise me if you lose 20 or 30%. Depends on how dry he makes it as well.

[Sofa King]

good point, WB.
the degree of dryness would definitely change the yield.

[Salty]

I've never weighed fish before and after but there's NF way it would shrink to half even if it was very well done just can't see it.

[adriaticum]

I don't think there should be 50 percent reduction
20 percent max and maybe 10 percent for skin maybe.
Just done all day working with fish.
I'm dead tired.

[Sofa King]

all this talk of fish again.
I'm grumpy, my bro's back at nootka as we speak, and I never went down again.

[M.Dean]

About the only way I can see the total weight of your fish down by 50% would be if it looks, feels, and eats like real dry jerky! I've smoked lots and lots of trout and salmon, and I don't think I've ever made it that dry, I used to make my jerky dry like that, but find now it's way better nice and juicy and tender so you can enjoy it! Anyway you could take a quick picture of the salmon and let us take a look? It'd be way easier to make a educated guess if we knew what the finished product looked like.

[fowl language]

the finished product is a lox like texture ,best way to describe it .definately not a hard smoke for sure. timing was the reason I didn,t smoke it myself as it was for an event and I just did not have time...d

[Wentrot]

Ya got scammed.

[dogger]

You got taken.:evil:

[shed-hunter1]

you can pick up a bradely smoker for 300 bucks at can tire that's what I would do next time

[Sitkaspruce]

Demand some compensation, save your $$$ and go buy a Bradley (WSS has some good deals on the right now). That way you can do it yourself and save $$$ and weight. Chinook and Chum will loose the most as they are the fattiest and that would be 10% max if smoked very hot.

Also tell the guy that you are posting this on HBC and I would also add it to SportfishBC and any other fishing site. Lost your fish right into his freezer......

Cheers

SS