Following our recent culinary evening when 3 club members presented different ideas for creating mouthwatering recipes for the trout that they have caught, we have opened this new page where over the course of the next few weeks, we will show you how to produce the same tasty results.
We have our chairman Mark Brinkman to thank for this comprehensive guide to cold smoking.
Guide to Cold Smoking
- Fillet and pin bone fish (fresh or previously frozen) rinse well and pat dry with kitchen paper.
- Place fillets in glass or stainless-steel dish, flesh side upward do not overlap fillets.
- Sprinkle with Sea Salt Flakes (I use Malden Salt) 1 to 2 tablespoons per fillet.
- Sprinkle with Golden Caster Sugar half to 1 table spoon per fillet.
- Cover with sheet of cling film.
- Place another dish or weight on fish.
- Place in fridge for 12 hours turning the fish over once.
After this time you should now have quite an amount of liquid in the dish, the aim is to reduce the moisture content of the fish by about 18%.
- Now rinse salt off the fish and pat dry with kitchen paper.
- Place in dry trays flesh side up (back in the same trays you used for curing above).
- Place in the fridge either uncovered or cover with a clean tea towel for 24hrs.
Now for the smoking. I tend to do this outside under cover, but you need to choose a night that is not too warm, no more ideally than 15deg C.
Smoking Wood choice could be: Maple, Beech, Alder, Oak or any combination of wood to taste. One of my favourites is Maple.
- Place on racks or hang in cold smoker and smoke for 7 to 12 hours to taste, longer gives a stronger smoke.
- Once smoked either refrigerate and use over a few days or freeze where it will last a few months.
NB No cooking is required as the fish has been cured and is ready to eat.
I use the standard ProQ cold smoke generator from Hot Smoked I also buy the wood dust from them.
Web address is ‘https://hotsmoked.co.uk/cold-smokers.html