Remove the salmon from the brine and wipe each piece removing any excess brine. Cover with plastic wrap and refrigerate for 1 hour. We love serving smoked salmon pat with golden, butter-laden tear-and-share brioche buns as part of a grazing platter. It's just smoked salmon after all. They were all raving about it! This is a hot smoked salmon recipe. A keeper for sure!! First bite in and you'll see that it was worth the wait. That is typically what you find in the flat, vacuum-sealed refrigerated packs at the grocery store. Using chilled or ice water and keeping the fish refrigerated until adding it will help keep the brining mixture cold enough to ensure food safety precautions. This site contains affiliate links, if you make a purchase through them, we receive a small commission. Quick-Cured Salmon. Remove from the refrigerator and mix the salmon pieces around in the brine. My husband and I are originally from the Seattle area, now living in the desert. This tastes just like the stuff they serve at the Seattle Pike Place Market! Could this chowder be frozen for 3-4 weeks? Use the right wood chips to pair with the salmon. One thing to remember about canning smoked fish is that the oilier the fish, the more moist it will be. Will definitely make this again and again! Please let me know your opinion. Place rabbit in a 1-gallon plastic resealable bag. We like a simple brine, and this is how we make ours. Smoked salmon pt with tear & share brioche buns Smoked salmon, dill & lemon pt Poached & smoked salmon pt with bagel toasts. I found your blog a few months ago and having been making many of the recipes that you have. Thanks for the great recipe. It reminded us of our times on the coast! This tastes just like the stuff from Seattle Pikes Place Market and is perfect to serve with crusty bread. This recipe was delicious! Lay flat and refrigerate for 24 hours. You might not use all the brine. Basic Brine for Smoking Meat. Heres some of those essential smoked salmon chowder ingredients: Less sodium Old Bay seasoning |Fennel seeds| dried basil|seafood stock | lobster base | shrimp base | fish base|capers. View All Saved Items. The brine. Delicious!!! Season and Cure . Chinook salmon: This has a high oil content and is one of the largest salmon. Place a 1 lb piece of fresh salmon into a baking dish (that just fits the fish) and pour the brine over top. 4 fillets) After the brining process, remove the salmon and lightly dry it. Bring to a boil, stirring to dissolve the salt and sugar. However, depending on the flavors you want in your smoked salmon, you may want to add brown sugar, maple syrup, soy sauce or wine, and other seasonings to your brine. While in Juneau last week, my son made this for us while we were out on his boat. Every bite of this smoked salmon chowder is loaded with flaked salmon, tiny shrimp, briny capers, a hearty broth, tender cubed potatoes, and the coziest creamy base. Most fish in the salmonidae family lend themselves well to smoking. Remove the salmon from the brine and wipe each piece removing any excess brine. Oh yes and I used fat free half and half and Neufchtel. The fish once dry, will be sticky to the touch. The brine. At the minimum, youll want to add about 4 tablespoons of salt per 4 cups of water. This dry brine firms up the fish, seasons it deeply, and keeps it juicy during cooking, while the sugar helps ensure the fish doesn't end up being overly salty. Hot smoked salmon is typically smoked at 120 F or higher, whereas cold smoked salmon is smoked at 90 F or below. Here are simple steps to getting your smoked salmon meal ready. Smoked Salmon Cheese Ball. How to make the most amazing smoked salmon chowder: Soften the veggies: Melt the butter in a large stockpot or dutch oven. We like a simple brine, and this is how we make ours. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Browse hundreds of incredible and delicious comfort food recipes perfect for families big and small. Chowder can be thickened with the natural starch of potatoes, a roux, or even crushed crackers. The inside is a savory and creamy combination of smoked salmon and cream cheese with a hint of lemon pepper. Satline Toffee Bark Im Marzia: A wife, a nutritionist, a food lover, and a coffee addict. #ad F, Spinach and Cream Cheese Stuffed Mushroom Caps I made this recipe today. Make the brine. This is a good, economical, easy and fairly quick method for preparing smoked salmon. The thing about salmon chowder is that it gets you from the very first bitethe creaminess followed by the briny, yet rich soup base. An oily fish, like good salmon, will be more moist when dried to 12.5% weight loss than a less oily fish would be. This creamy dip showcases the latter. Tastes great! Bring to a boil, stirring to dissolve the salt and sugar. Very tasty and comforting! Smoked salmon brine has a hefty amount of salt in it; leaving the fish in the solution for longer than 8 hours will lead to an unbearably salty flavor. 290 Ratings Save. Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Make the brine. My brine consists of 8 cups of water, 1 cup of Demerara brown sugar, 2/3 cup coarse salt. Prop 30 is supported by a coalition including CalFire Firefighters, the American Lung Association, environmental organizations, electrical workers and businesses that want to improve Californias air quality by fighting and preventing wildfires and reducing air pollution from vehicles. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Save my name, email, and website in this browser for the next time I comment. I think it could use a little more shrimp. Appreciate you circling back to leave a review! Nutrition data for this recipe includes the full amount of brine ingredients. I will add some corn when we reheat the next batch. A smoked salmonchowder loaded withtenderpotatoes, cream cheese for creaminess, and capers for a little added zing! You can make fish chowder, clam chowder, corn chowder, and so many other kinds. Whether its salmon, trout or lake whitefish the oily flesh of these fast swimmers creates a wonderful basis for adding salty, sweet and smokey flavors. Smoked salmon process by: Dianne. I soak my fish in the brine for 24 hours, then let dry long enough to form what's known as the pellicle. This smoked fish would be slightly dry after canning. From appetizers to entrees to desserts, find a new favorite recipe to please even the pickiest member of your family! Smoked Rainbow Trout with a Dry Brine; Smoked Salmon Nuggets; Smoked Salmon with Orange Hoisin Glaze; Tangerine Hoisin Smoked Tilapia; Smoked Catfish with Herb Marinade; Smoked Rainbow Trout with a Wet Brine. This was delicious, thank you for sharing! Cold smoked salmon, which is quite popular in most grocery stores is silky and translucent. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made! Season and Cure . Smoked up a king salmon I caught this fall in lake Ontario and thought I should try your recipe. Coho: This is lower in fat but is also super delicious. I soak my fish in the brine for 24 hours, then let dry long enough to form what's known as the pellicle. This is a hot smoked salmon recipe. To me, it sometimes gives chowder a weird grainy texture. Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. A delicious Seattle-style smoked salmon chowder loaded with cubed potatoes, capers for zing, and cream cheese for creaminess! This beef brisket is brined, seasoned generously with Traeger Beef Rub, and cooked over mesquite wood for a smoked meat sure to elevate your BBQ game. Choose The Right Type Of Salmon. Pellet Smoker Smoked Chicken Thighs (Cupcake Chicken Thighs), Marinated Boneless, Skinless Smoked Chicken Thighs. No fuss, easy clean-up, fast & delicious meals! The .gov means its official. Chinook salmon: This has a high oil content and is one of the largest salmon. This smoked salmon is a traditional Native American style through which the brine is used to soak. It is best, when you use cold smoked salmon in cold dishes and dont cook it further. Larger pieces of salmon with a high oil content will be more flavorful and more tender when smoked. I warmed it back up and served it to our family & extended family. It is by far the BEST seafood stew Ive ever tasted! Easy to follow recipe. 4 fillets) Soooo good you will weep! As mentioned above, the salt denatures proteins and removes excess moisture while simultaneously enhancing the fishs ability to stay moist while cooking. How to Brine Salmon. All in all its a tasty dish. (-) Information is not currently available for this nutrient. Cut the salmon into 3 wide by 4-5 length strips. Hi Terry! Made this soup for a party out of fresh salmon (our daughter is a licensed commercial fisherman in Alaska, and just sent us a 50 pound care package), and smoked salmon. Wow! Thank you so much! This is the most important part. Chowder thats thickened naturally with the starch from the potatoes means that this recipe is gluten-free friendly! Fat, sodium, cholesterol etc? I cant thank you enough for this! Wonderful! My husband said: You know, I dont like salmon chowder, I would prefer Clam Chowder but he said it was really good and were eating it a second day in a row. This recipe has just the right touch of class making it excellent for special occasions. Excellent recipe. Print. Thanks for a great recipe!!! So delicious, best recipe for smoked salmon chowder and I cook a lot, it just blew me away. More shrimp is never a bad idea! Amount is based on available nutrient data. Freshly caught and you smoked it yourself, that sounds divine! Using chilled or ice water and keeping the fish refrigerated until adding it will help keep the brining mixture cold enough to ensure food safety precautions. The ingredients are also considered with high Omega-3 fatty acids, protein, and low in carbs. Pour brine over the rabbit and seal. Wood smoked rainbow trout that has been marinated in a sweet wet brine. Definitely a crowd pleaser! Smoked Rainbow Trout with a Dry Brine; Smoked Salmon Nuggets; Smoked Salmon with Orange Hoisin Glaze; Tangerine Hoisin Smoked Tilapia; Smoked Catfish with Herb Marinade; Smoked Rainbow Trout with a Wet Brine. Could you provide an example of a store-bought smoked salmon so I know what to buy? Full recipe linked in my prof, Firecracker Chicken Meatballs Fu, Leftover Cranberry Sauce Coffee Cake Thank you!! 1 Gallon Water; 1 1/2 cup Kosher salt; 1/2 cup Sugar; 1 cup Dark Brown Sugar; Crushed black peppercorns; Salmon (this much brine should work for a medium size salmon (approx. Before sharing sensitive information online, make sure youre on a .gov or .mil site by inspecting your browsers address (or location) bar. Disregard brine and smoke the fish as per the recommendations of your smoker. My brine consists of 8 cups of water, 1 cup of Demerara brown sugar, 2/3 cup coarse salt. Stir until evenly combined. the recipe is perfect! Larger pieces of salmon with a high oil content will be more flavorful and more tender when smoked. Simple Chicken Brine. This dry brine firms up the fish, seasons it deeply, and keeps it juicy during cooking, while the sugar helps ensure the fish doesn't end up being overly salty. 4.97 out of 5. An oily fish, like good salmon, will be more moist when dried to 12.5% weight loss than a less oily fish would be. Preheat an electric smoker to 250 degrees F (120 degrees C). Pour brine over the rabbit and seal. I also used fresh salmon. Federal government websites always use a .gov or .mil domain. I did not add the salmon until the very end of the cooking process. This was OUTSTANDING!!! Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. I, No Knead Focaccia Bread For this dry brine smoked salmon I like serving it on a fish serving board with toasted bagel chips or crostinis made from French bread. Save. Since hot smoked salmon burns smoke at a higher temperature, it can have a stronger smoky flavor than its sibling. After a trip to Scotland I was looking for a recipe for Cullen Skink and came across this one. Cover and refrigerate for 24 hours. I use salad shrimp (or you can use larger cooked shrimp that you just diced up) along with diced smoked salmon in the recipe. Full recipe linked in my, Olive Oil Biscotti Made with @Pompeian EVOO I prepared it today and served it for tonights dinner; slowly simmering on the stove for several hours. With smoked salmon brine, youve got three basic elements to deploy: sugar, salt, and water. Tips, techniques & recipes to master skillet cooking like a pro. Let's not overcomplicate things. ; Rub Rub the mixture on all the exposed meat parts of the salmon; Wrap Place the salmon on a dish and cover it Prop 30 is supported by a coalition including CalFire Firefighters, the American Lung Association, environmental organizations, electrical workers and businesses that want to improve Californias air quality by fighting and preventing wildfires and reducing air pollution from vehicles. Hi Marzia, The difference between hot smoked and cold smoked salmon is the temperature at which its smoked. My grocery store sells their own brand of smoked salmon, so I usually just get that. It was by far our favorite meal of the week. Pour brine over the rabbit and seal. Hot smoked salmon doesnt need to be consumed hot. The best chowder Ive ever had, ever. We love serving smoked salmon pat with golden, butter-laden tear-and-share brioche buns as part of a grazing platter. There are many different types of salmon, so its essential to choose the right one for your Traeger grill.You can use wild-caught salmon like sockeye, Atlantic salmon, or king salmon, but make sure that the fish you So glad to hear you enjoyed it, Mike! Followed recommendations and made it a day before. Photo by Meredith Publishing. How to Smoke Salmon On A Traeger. Yes, I think you can safely make that swap. Your daily values may be higher or lower depending on your calorie needs. 3,295 Ratings Save. I am the sort of person that never follows a recipe, throws everything on to the hob, and then wonders why it all tastes like crap. Hot-smoked salmon has typically been cured in a wet brine, then smoked over wood chips at higher temperatures. Although optional, I used fresh parsley to add a little color. Although optional, I used fresh parsley to add a little color. The only changes I made were: using homemade chicken stock and I added corn. potatoes, diced (Yukon gold or russet), 2 -3 cups stock (fish, shrimp, or chicken), 2 tablespoons EACH: tomato paste AND capers + 1 tablespoon brine, 4-ounce cream cheese, softened to room temperature, 4 ounces shrimp (chopped or use salad shrimp), 8 ounces smoked salmon, roughly diced into small pieces. ; Cut Take your salmon cut and place it skin side down. Hi Aaron! I will make this again. Added all to the pot and boiled. * Percent Daily Values are based on a 2,000 calorie diet. The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores.Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods.. A common name for Smoked salmon pt with tear & share brioche buns Smoked salmon, dill & lemon pt Poached & smoked salmon pt with bagel toasts. The most outstanding soup Ive ever had, period, hands down! ; Rub Rub the mixture on all the exposed meat parts of the salmon; Wrap Place the salmon on a dish and cover it Gayle. Condiments include: mayonnaise, fresh dill, sliced lemons, a side of horseradish, capers and cream cheese. Most fish in the salmonidae family lend themselves well to smoking. I only cut back on one teaspoon of the Old Bay and I added carrots. Smoked salmon gratin I find its way more satisfying with the two different types of seafood. 20. It's just smoked salmon after all. The best kind of chowder is thickened naturally with potatoes. Salmon, having a solid flavor of its own holds up well to stronger seasonings and flavors compared to more delicate fillets like tilapia and halibut.. You can go big and spicy with a creole or cajun blackening blend of paprika, oregano, thyme, cayenne pepper, brown sugar, salt, and pepper thats your thing. 1. 4.97 out of 5. Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature. How to Brine Salmon. The brine for smoked salmon should be 40 degrees Fahrenheit or lower before the fish is added. Instructions. If you enjoyed this recipe, please consider leaving a rating and a comment below. Your options for seasoning include a wet brine for smoked salmon, a dry rub, or some combination of both.A brine infuses a salty flavor while The pellicle (sticky surface) is what the smoke adheres to. Smoke rabbit for 2 1/2 hours. Cover and refrigerate for 24 hours. After the brining process, remove the salmon and lightly dry it. For a saltier, more cured piece of fish, try Sho's Japanese-style salted salmon, which is salted for at least 12 hours before being broiled. Disregard brine and smoke the fish as per the recommendations of your smoker. Perfect food for this rainy NW Pacific day. Hot-smoked salmon has typically been cured in a wet brine, then smoked over wood chips at higher temperatures. Proud as a peacock I am! So glad to hear you enjoyed the chowder and the addition of corn sounds yummy! Place salmon on grills of the Big Chief or Little Chief Electric Smoker. One thing to remember about canning smoked fish is that the oilier the fish, the more moist it will be. Serving Salmon. Sure thing! Do not overcook the salmon. Lay flat and refrigerate for 24 hours. Thank you for the recipe my family loved it. Smoke Salmon Brine For Your Fish: A Smoke Salmon Brine is basically a marinade for the fish that will cure it. ; Cut Take your salmon cut and place it skin side down. Full recipe linked, Rustic Shepherds Pie Full recipe linked in my, 1 lb. Thank you. Wrap in aluminum foil and smoke until tender, about 1 hour more. Use the right wood chips to pair with the salmon. Photos of Brine for Smoked Salmon. Happy to hear you enjoyed it, Joe! Mix Ingredients take the salt, brown sugar, thyme, onion powder, pepper, and lemon zest and mix in a small bowl mix together until everything is evenly incorporated. Wow, the flavor was amazing, no salt needed. The 3 Keys to the Best Smoked Salmon. From appetizers to entrees to desserts, find a new favorite recipe to please even the pickiest member of your family! Recover and place container back in the refrigerator for a total brine time of at least 14 hours and up to 3 days. Place rabbit in a 1-gallon plastic resealable bag. Cold smoked salmon, which is quite popular in most grocery stores is silky and translucent. This is a rainy day, smooth jazz, Sunday-couldnt-be-more-perfect kind of food. Since hot smoked salmon burns smoke at a higher temperature, it can have a stronger smoky flavor than its sibling. ** Nutrient information is not available for all ingredients. This smoked fish would be slightly dry after canning. I find this is an ideal portion size and the smoke penetrates the salmon evenly. i didnt need to change a thing. Good with regular salmon too. Full recipe, Honeycrisp Kale Salad with Parmesan Vinaigrette You might not use all the brine. The actual amount of brine consumed will vary. Smoked salmon process by: Dianne. Get the Recipe: Alaskan Smoked Salmon Dip The only thing I did differently than the recipe was to serve it in sourdough bread bowls. I sauted the celery and onions in bacon grease. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. 11 Ratings Save. Excellent recipe. Remove rabbit from brine and discard brine. Let's not overcomplicate things. A pinch or two of smoked paprika could be added to make up for the smokiness, if youd like! The difference between hot smoked and cold smoked salmon is the temperature at which its smoked. Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours). Heres an example of a brand thats widely available in most grocery stores, hope that helps , Made this following the directions. Add the garlic and the potatoes. I just love your blog and all of your flavorful dishes. How to Smoke Salmon at Home 1. Hot smoked salmon is typically smoked at 120 F or higher, whereas cold smoked salmon is smoked at 90 F or below. Salmon, having a solid flavor of its own holds up well to stronger seasonings and flavors compared to more delicate fillets like tilapia and halibut.. You can go big and spicy with a creole or cajun blackening blend of paprika, oregano, thyme, cayenne pepper, brown sugar, salt, and pepper thats your thing. I didnt have basil so I subbed Italian seasoning, nor did I have any fennel seeds. None of that here. The key is dry brining and letting the surface of the fish dry well before you smoke it. How to Smoke Salmon On A Traeger. Place a 1 lb piece of fresh salmon into a baking dish (that just fits the fish) and pour the brine over top. i didnt use fennel. At the minimum, youll want to add about 4 tablespoons of salt per 4 cups of water. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! He made it exactly like the recipe and it was deliciouS. Smoked lake whitefish can be one of the tastiest treats in the world of cooking wild fish and game. Hi Carol! Serving Salmon. I used a cajun smoked salmon when I could find it. This creamy dip showcases the latter. I feel overwhelmed and accomplished, which might sound dramatic but my partner is a chef and I can not wait for him to get home so I can ram a spoonful of this in his mouth and shake my peacock feathers. Smoked salmon brine has a hefty amount of salt in it; leaving the fish in the solution for longer than 8 hours will lead to an unbearably salty flavor. Cold smoke does not actually cook the fish, so it is left with an almost raw-like texture. Your email address will not be published. 20. It is cured in salt for 24-48 hours, and smoked at lower temperature, usually around 80 F for 6-12 hours. Really appreciate you taking the time to leave a comment! Once the brine is cooled, place the salmon into the large pot of brine. Sockeye salmon: This also has a high oil content but has a firmer texture than Chinook. Cut the salmon into 3 wide by 4-5 length strips. For this dry brine smoked salmon I like serving it on a fish serving board with toasted bagel chips or crostinis made from French bread. Only change to the recipe was I reduced the liquid stock by a cup and added white wine insteadyum. Hello. Made it in the morning and had it in the evening. The 3 Keys to the Best Smoked Salmon. Thank you for a recipe that I plan to stun friends and family with. Whether its salmon, trout or lake whitefish the oily flesh of these fast swimmers creates a wonderful basis for adding salty, sweet and smokey flavors. As mentioned above, the salt denatures proteins and removes excess moisture while simultaneously enhancing the fishs ability to stay moist while cooking. Wood smoked rainbow trout that has been marinated in a sweet wet brine. That is typically what you find in the flat, vacuum-sealed refrigerated packs at the grocery store. My whole family LOVED it! This is the most important part. Place rabbit in a 1-gallon plastic resealable bag. However, depending on the flavors you want in your smoked salmon, you may want to add brown sugar, maple syrup, soy sauce or wine, and other seasonings to your brine. The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores.Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods.. A common name for Once the brine is cooled, place the salmon into the large pot of brine. Recover and place container back in the refrigerator for a total brine time of at least 14 hours and up to 3 days. Also, the firm salmon flesh will begin to break down, which can lead to a mushy texture and mouthfeel. A chowder is a homemade soup that has a creamy base and is often made with seafood, vegetables, and potatoes. The brine for smoked salmon should be 40 degrees Fahrenheit or lower before the fish is added. Browse hundreds of incredible and delicious comfort food recipes perfect for families big and small. Simply Outstanding! Smoke Salmon Brine For Your Fish: A Smoke Salmon Brine is basically a marinade for the fish that will cure it. 1 Gallon Water; 1 1/2 cup Kosher salt; 1/2 cup Sugar; 1 cup Dark Brown Sugar; Crushed black peppercorns; Salmon (this much brine should work for a medium size salmon (approx. Low and slow makes for brisket perfection. Cover and refrigerate for 8-12 hours. I made a few changes as follows: carrot instead of celery (we were out and a one ingredient run didnt seem necessary during the pandemic) used a masher to break up about 1/3 of the potatoes once they were cooked through, and used 12 oz of smoked salmon with no shrimp added (food allergy in the home). Smoked lake whitefish can be one of the tastiest treats in the world of cooking wild fish and game. The pellicle (sticky surface) is what the smoke adheres to. Your options for seasoning include a wet brine for smoked salmon, a dry rub, or some combination of both.A brine infuses a salty flavor while Meanwhile, the outside is a fresh and crunchy mix of herbs and nuts. I followed the recipe exactly, except I didnt realize I had no celery, so I added some chopped parsley instead. It is cured in salt for 24-48 hours, and smoked at lower temperature, usually around 80 F for 6-12 hours. Aussie singles get hitched to spouses who they see for the first time on their wedding day Smoked Steelhead Trout (Salmon) 13 Ratings Save. It is best, when you use cold smoked salmon in cold dishes and dont cook it further. Here are simple steps to getting your smoked salmon meal ready. 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