In an attempt to obtain more apparent results it was important to try to push the factors in the smoking process for the initial idea and compare it to the first two smokings. In the third attempt approximately 4.5 ounces of juniper berries were used along with alder,  about twice as much as the first smoking.

The brine was replicated using the same measurements : One and one half quart water, three tablespoons sea salt and four tablespoons honey. The sockeye was brined for six hours and dried for another six.

Smoking commenced using alder as a base and an even dispersement of the juniper berries over the eight hours.

The above photo shows the finished result. The alder creates a nice sweet flavor profile with a deep ‘woody’, ‘beachy’ smoke aroma, the juniper berries imparted a rich bitter flavor that was more pronounced and was borderline over powering however it remained in the ‘culinarily sensible’ category for flavor. Sockeye by nature is a more firm fish and does not turn out as oily and supple as Chinook, it does however have a bright red flesh which I believe contributes to the pleasure of eating it. Having smoked quite a few fillets of sockeye now I have noticed an important factor, smoking the fish at a lower temp for longer does help to foster a softer consistency in the flesh and the long brine time appears to preserve the moisture even after many hours in the smoker.