www.sausagemaking.org

Just moved house and previous owner has left a smoker and smoke dust (I think he said it is a West Country model). It has hardly been used - he only smoked cheese.

As I sea fish I would like to smoke my catch. I am confused regarding the fish after it has been cold smoked. Whilst I understand that curing in brine is essential to preserve fish, can you eat the fish without further cooking ( as in smoked salmon?).
Why I ask is because I saw last week on Ch4 the Hugh Fearnley-Whitingstall Fish program. There was this very resourceful guy who smoked Hugh's catch for him and it appeared that they took fish straight from smoker and eat them. The smoker to my novice eyes appeared to be a "cold" one (dust burn box - long metal pipe and tea chest as smoke box).

So should I cook all my fish prior to eating or should I go over to hot smoking??

Hi inkyfingers

The guy on Hugh's program was cold smoking. Cold smoked fish is dry cured or brined, then dried prior to smoking. At this time of year the smoker you have inherited will work very well if you have the correct dust to hand.

You have the choice of cold smoking with the West Country or using a different set up to produce a hot smoked product. You can of course cook a cold smoked product, for example cooking a piece of smoked salmon. You are lucky to have access to very fresh fish which will allow you to make excellent cold smoked products than can be consumed by most uncooked. See if you can get hold of the instructions for the smoker which has a few recipes in it for brines and general use, or search this forum and the web for tips.

Here is a good place to start looking:

http://www.bradleysmoker.co.uk/recipes/

Dave

Hi Kuma

Have now got the instruction leaflet (the new neighbour found it pinned to the wall in his shed and he also found some packs of various wood sawdust)
Found some recipes on line and also linked to the bradley site as suggested by Dave (Thanks)

Kuma wrote: The guy on Hugh's program was cold smoking. Cold smoked fish is dry cured or brined, then dried prior to smoking. At this time of year the smoker you have inherited will work very well if you have the correct dust to hand.

You have the choice of cold smoking with the West Country or using a different set up to produce a hot smoked product. You can of course cook a cold smoked product, for example cooking a piece of smoked salmon. You are lucky to have access to very fresh fish which will allow you to make excellent cold smoked products than can be consumed by most uncooked. See if you can get hold of the instructions for the smoker which has a few recipes in it for brines and general use, or search this forum and the web for tips.

Actually a lot of fish, especially that round the coast of the UK doesnt need soaking or brining at all and can be eaten raw. It can be flavoured up by smoking but it isnt strictly necessary.
Mackerel in particular tastes very good eaten raw and is also excellent smoked, without brining or any treatment.

Most Sushi is simply raw fish.

Thanks for that.
Started my first fish smoke this morning, just a couple of mackrel.
Looking forward to eating them.

chorlton wrote:Actually a lot of fish, especially that round the coast of the UK doesnt need soaking or brining at all and can be eaten raw. It can be flavoured up by smoking but it isnt strictly necessary.
Mackerel in particular tastes very good eaten raw and is also excellent smoked, without brining or any treatment.

Most Sushi is simply raw fish.

inkyfingers wrote:Thanks for that.
Started my first fish smoke this morning, just a couple of mackrel.
Looking forward to eating them.

Try them raw, sliced very thin. Make up a dip of Fish Sauce, crushed garlic a chopped and crushed chilli and a squeeze of lime juice. Loverleeee

Chorlton

Tried your fish sauce - very simple but very good, thanks for that

Wife and daughters a bit reluctant to try the mackerel raw but in the end they really liked it.

Neighbour caught some codling and mackrel at weekend - not certain about smoking cod? Smoking his mackerel using some of the various wood dust left by previous owner.

inkyfingers wrote:Chorlton

Tried your fish sauce - very simple but very good, thanks for that

Wife and daughters a bit reluctant to try the mackerel raw but in the end they really liked it.

Neighbour caught some codling and mackrel at weekend - not certain about smoking cod? Smoking his mackerel using some of the various wood dust left by previous owner.

Yes you can smoke Cod. Seen it but never tried it

re: The sauce. It doesnt keep.Make it up as you need it then when finished, chuck it.Its foul if kept for more than a few hours.

I think Jenny regularly smokes Haddock and/or Cod, with some good results. Her recipe may be a good place to start smoking whitefish.

Rgds,
FB