very cold smoking

[wheels]

I'm glad that your sockeye turned out well, my Pacific salmon wasn't so good, I think that I made a mistake not going for the sockeye.

Their cod loins at £7.47/kg seem to be a very good deal compared to the £14.97/kg at ASDA.

Phil

[Ruralidle]

I like good, thick, cod and I also fancy smoking some - I've only done haddock before. Sorry about your salmon, as I said, the sockeye was rather wet when defrosted and the texture could have been better, although my first attempt at filleting may have been something to do with it, but wasn't too bad. The flavour of the fish is strong but the overall balance came out well.

[wheels]

The haddock we bought was very good.

Phil

[grisell]

I'm glad that your sockeye turned out well, my Pacific salmon wasn't so good, I think that I made a mistake not going for the sockeye.
[---]
Phil

I was never satisfied with the Pacific "salmon", which BTW are not salmon. They are a different species, Oncorhynchus. Salmon is Salmo Salar and nothing else. I guess you noticed the difference.

I suggest you go for the Norwegian farmed ones in the future (didn't mean to sound too admonitory, but I've been fooled more than once by those fishes - just a piece of advice...).

[onewheeler]

It's from a firm called 'James the Fish' in Pershore.

I wonder if this is the bloke who used to run the fish stall in Pershore indoor market. It was a great little stall, always something interesting plus a good range of stuff that he'd cooked - fish lasagne and things like that. It closed a few years ago but the bloke who ran it was a... err... character.

[Ruralidle]

Andre

The sockeye salmon @ £2.39/lb seems to be the real deal - and good value. Sorry to say - if I can't get wild salmon I would go for Scottish farmed salmon - Loch Duart preferably http://www.lochduart.com/. It does take longer to cure than most others because it is organic and grown in such a way that it is close to wild salmon texture from all the exercise it gets!

Ruralidle

[wheels]

I wonder if this is the bloke who used to run the fish stall in Pershore indoor market. It was a great little stall, always something interesting plus a good range of stuff that he'd cooked - fish lasagne and things like that. It closed a few years ago but the bloke who ran it was a... err... character.

It sounds as if it could be the same man.

Andre
Thanks, I was aware that they were 'different', but not the exact difference - it was purely the price that drew me in. For Christmas I did a large fillet of Scottish farmed salmon. I've two whole Scottish salmon in the freezer that I got a good deal on and understand that the price is set to rise because of shortages in the US due to problems in some S American farms that supply the US markets.

Phil

[quietwatersfarm]

Sorry if I'm diverting the thread a bit but I wondered waht experinece anyone might have of cold smoking poultry for traditional ccoking at a later date.

I've not done this and the latest cold snap made me think this would be ideal, would you brine with a bit of cure first for safety?

[quietwatersfarm]

Sorry if I'm diverting the thread a bit but I wondered what experinece anyone might have of cold smoking poultry for traditional cooking at a later date.

I've not done this and the latest cold snap made me think it would be an ideal opportunity, would you brine with a bit of cure first for safety?

[BriCan]

Sorry if I'm diverting the thread a bit but I wondered what experinece anyone might have of cold smoking poultry for traditional cooking at a later date.

I've not done this and the latest cold snap made me think it would be an ideal opportunity, would you brine with a bit of cure first for safety?

Not done cold smoking of poultry only hot smoking up to now, if I was going to do the cold smoke I would approach it the same way as I cold smoke the hams.
Poultry up to about 3.1/2 kg drop in a brine overnight, anything larger I would pump lightly in the breast as well as the legs then drop into the brine overnight. Cold smoke for eight hours.

HTH

[Sam Newman]

Brine the chook, but if you kill it fresh, bleed it out and cold smoke it straight away I would think it would be fine. I have hot and cold smoked lots of chooks, ducks, pheasants etc. I would recomend the coldsmoking if you have the patients. I did a few eels in a piece of tin yesterday for a friends Tangi (funeral). Tastey!

[quietwatersfarm]

Thanks guys, it may well be the first load in the new smokehouse!