Thanks for the video, I also use 50:50 salt suger ratio for hot smoking fish (arctic charr), just make sure temp does not go over 50°C, otherwise you get white proteins on surface. Always wanted to to try cold smoking. Cheers form north Iceland.
thank you for this level of detail, watching this from Thailand, however, good fish is pretty scarce and the wood is very acrid. Most local fish look like something from the Cambrian ages. I've been enlightened by your video, the smoker looks doable as our builder is an expert welder. We do have abundant large prawns here fresh from the sea. I suppose I have to adapt more but I miss trout and salmon.
Very nice work... am sure it tastes great...but smoking like this seems to lose a lot of the flesh to my way of thinking, due to process and appearance. Still ... I will try this just because it looks one of the easier and better ways to do it. :P
I really like your video. I’ll follow it step by step doing my own trout smoked. Can you let me know the amount of salt and sugar that I have to use per pound of fish? I don’t want to be too salty or so. Thank you very much.
Hi Dan , thanks for your comments. I don’t measure the amount of cure I just cover the fish with it. The amount is not critical as long as you use enough. The length of time is the main factor. The salt comes out in the washing and the fish shouldn’t taste salty. Good luck
Hi Ronald. Thank you for the comment. There are no vents on the door, there is a plastic window in the front. The cabinet has a vent at the top for hot smoking but I block it for cold smoking ,the smoke just leaks out and this seems to be adequate.
The cabinet I got it off eBay , I expect there are more - the sawdust smoker is the Q something, there are 2 sizes this one is the larger. Best of luck
Really enjoyed the video and followed the instructions but hit a problem; I couldn't get the wood dust to continue smoldering. I tried microwaving the wood dust for 3 minutes as suggested but it made no difference. This is my first time so realize that it is most likely a mistake on my behalf and not the instructions but seemed like it would be the easiest bit. Any ideas what I may have done wrong? I was using a tea light to start the smouldering.
Hi Steve, I can only think there was insufficient air circulating somehow. Another thought is to stir the dust during the microwave and let the steam out. Good luck
Really nice tutorial- useful and all worked extremely well first time we tried it. But where did you get those nice trays and lids- been struggling to find something wide and long enough but also shallow enough to stack with lid on. Pointer appreciated if you can remember!
Hi Tony - glad it went well . I got the trays from Hobbycraft. I expect they are still available. They had handles but wouldn’t fit in the fridge so I cut them off and they just fit. Best of luck
@@FrederickPlace fantastic... Hobby craft next stop! Thanks so much for quick response. If you're ever in Northumberland, come and have day on reservoir as thanks.
Thank you for the video. Pretty much identical to what I've been doing for a while for cold smoking salmon and I've had outstanding results. Do you cold smoke any other types of fish? Have experimented with other fish such as Pollock and wound up having to finish with a hot smoke it just wasn't coming out as well as the salmon was. Wondering about your input and experience on other varieties of fish such as herring. My understanding is the cold smoked herring still should be further cooked or poached in one way or another. Would appreciate your advice. Cheers!
Thanks for your input.Glad to hear you have good results with your Salmon. I haven’t tried smoking any other fish so can’t help I’m afraid but I think you are correct in that the herring/kipper is cooked after it has been cured and cold smoked.Good luck!
@@Jorcasparsen If you have the time it does enhance the smoke flavour - I often put the fillets in a plastic box until I have the time to slice them, usually the next day Good luck
Hi Symon - I got it from Amazon - Andrew James but I don't see it listed atm. I expect similar ones will be fine. Using the vacuum pouches is a lot easier than a roll albeit a bit more expensive.
Hi Grzegorz , the blade is 30cms long and scalloped. I don’t know the brand it was my dad’s. I sharpen it regularly and rinse the blade at intervals whilst slicing to keep it cutting smoothly. Good luck
Does it matter what time of year you smoke it ? Isn't fish meant to be kept below a certain temperature for cold smoking? I heard cold smoking is normally done when the temps are lower ?
Absolutely , but it’s not critical. In the summer I often smoke them overnight and always avoid direct sunlight at any time. If necessary I sometimes pour water over the smoker to keep it cool!
So once the initial dust is lit and the candle removed, it continues to smolder on its own? Why do you slice the fish before vacuum packing? Why not vacuum pack it whole? Great video!
Yes it smoulders as long as there is air and it is dry. I slice then pack so it can be eaten as soon as opened. Also if I give to friends they won’t/ can’t slice it .Thanks for your compliment.
Hi Roland. Slicing is easier with a long bladed knife (about 30cms) - this means fewer strokes and a neater cut. One with a scalloped edge is best. You can pay a small fortune for some but not really necessary. Good luck.
My knife is v old , it was my dad’s. Wooden handle , no maker’s mark I’m afraid. To avoid the dust going out try microwaving for a minute or so in 2 batches. Check there is some air circulation, I find beech is better than oak at not going out. Good luck
The smoked trout is like smoked salmon and is eaten uncooked. An accompanying salad is all you need. You can make a pate - recipes on the internet - it is delicious with creamed horseradish. You will certainly impress your friends!
@@FrederickPlace dont take me the wrong way that is some quality food you made man. i appreciate all the detail in your video. It would just break my balls to try to make something so perfect
They cure anchovies for upto 12 months, so I assume you can leave them in the brine until you want to eat them, rather than use plastic to vacuum pack them.
After I am done cold smoking I let my fish rest in the fridge for another 12 hrs this gives the smoke flavor time to penetrate the fish, when you take out of the smoker you will notice a small layer of smoke on the surface when you let it cure for another 12 hrs it will disappear penetrating into the fish.
This is my tactic also. That top, hard layer als softens up and I don't need to discard so much. I pop the smoked fillets into a zip lock bag in the fridge overnight.
