Cold smoking requires temperatures below 80 degrees F. for several days.
Hot smoking however can be done at temperatures of up to 250 degrees F. and only takes a few hours.
Hot smoking however can be done at temperatures of up to 250 degrees F. and only takes a few hours.
It's best to start with a saltwater brine; a mix of salt and water. Add any seasonings (peppercorns, brown sugar etc.) and if you want, you can replace the water with white wine. Plan on the fish being in the brine for approximately 15 minutes per 1/2 inch of thickness. Works well with all types of fish.
Fattier fish will absorb more smoke flavor, so fish like salmon and trout are perfect for smoking.
You can use whole fish or parts, but fillets with the skin still on are better than other cuts.
Ideally keep a low smoking temperature, below 150 degrees F. for the first hour or two for fish to absorb more flavour. After 1-2 hours turn fish up higher to about 200 deg F. Make sure that the fish is heated right thoroughly - this is especially important when cooking at low temperatures.
Try blending meat from a smoked trout or similar fish and blend it with cream cheese, garlic, salt and pepper and spread on crackers.
Smoked Fish Recipe
Fish
Brown sugar
Salt
Black Pepper
Fresh Lime Juice
Fresh Coriander
Manuka Smoking Woodchips
- Gut and clean fish, remove all scales.
- Cut the fish in half, or fillet the fish, in either case it is important to ensure the skin is left on the fish.
- Wash and clean the prepared fish and completely dry.
- Place the fish skin side down in a deep tray and squeeze a little fresh lime juice over the flesh.
- Break 2-3 stems of fresh coriander into large pieces, lay across the flesh, or you may choose to use a different herb or a little chili depending on the taste.
- Lightly sprinkle salt over the flesh, shaved sea salt is ideal however any salt can be used. Sprinkle a very small amount of lightly ground pepper over flesh.
- Sprinkle a generous amount of brown sugar over the flesh and press down lightly.
- Cover the tray with glad wrap and refrigerate overnight or at least for 4-5 hours.
- Remove from tray, drain off excess liquid, place skin side down in the prepared smoker.
- Smoke gently until fish is tender and cooked.
- Remove fish from smoker, leave on smoking tray to cool.
- Remove flesh from skin, discard any bones, use as required.
This is lovely flaked into large pieces and tossed through a nice green salad.
Remember additional flavours can be added or adjusted as to individual taste requirements.
Check out our Smoking Tips