Powerboat-World.com
 
 
News Home Video Gallery Newsletters Features FishingBoating Photo Gallery Sail-World Australia Australian Cruising
Sail-World Australia Australian Cruising MarineBusiness-World
Sail-World.com : Home smoking fish
Home smoking fish

'Nothing quite like your own smoked fish.'    Carl Hyland

In these harsh economic times, many are now turning back to traditional ways of storing food for the future. One such method being reintroduced is the smoking of fish.

Smoking fish is relatively cheap, easy to do and safe, if the correct methods are followed.

I aim to try to help those who are starting out or at least divulge a few recipes that may be of interest to anglers.
We are talking about’ hot’ smoking here as this I find, is the safest method of preserving fish, traditional cold smoking takes a fair time and is best left to the experts.

In the Atlantic, all smoked salmon comes from the Atlantic salmon, much of it farmed in Norway, Scotland, Ireland and the East coast of Canada.

In the Pacific, a variety of salmon species may be used. Because fish farming is prohibited as a matter of state law, all of Alaska's salmon species are wild Pacific species. Pacific species of salmon include chinook ('King'), sockeye ('red'), coho ('silver'), chum (keta), and pink ('humpback').

In Australia, many, many species are smoked and the most popular are trout, salmon and some saltwater species. Freshwater eels are considered a delicacy.

In Tasmania, smoked salmon is farmed and sold fresh and smoked by companies such as Tassal and this company is recognised as being one of the expert leaders that produce quality farmed smoked fish anywhere in the world.

Atlantic salmon really does lend itself to smoking, its delicate flesh and grain allows smoke to seep into the brine and its keeping qualities are second to none. The same goes for trout and this includes Brook, Brown and Rainbow trout. Saltwater species of the Mackerel, some tuna and other ‘oily’ fish are also quite compatible with smoking.

Preparation: There are three main curing methods that are typically used to cure salmon prior to smoking.
Wet brining: Brining in a solution containing water, salt, sugar, spices, with (or without) sodium nitrite for a number of days.

Dry curing: This method is a traditional method typically used in Europe, in which salmon fillets are covered with a mix of salt and sugar. Dry curing produces a drier, silkier product and typically is faster than wet brining.

Injection: This is the least typical method as it damages the delicate flesh of salmon. This is the fastest method of all as it injects the curing solution — hence allowing a faster cure throughout the flesh.

The proteins in the fish are modified (denatured) by the salt, which enables the flesh of the salmon to hold moisture better than it would if not brined. The sugar is hydrophilic, and also adds to the moistness of the smoked salmon. Salt and sugar are also preservatives, extending the storage life and freshness of the salmon.

Here’s a great Port Brine recipe:
6 Tb honey
6 Tb spoons salt
3 litres boiled water
Dissolve salt and honey in boiled water.
Stir until luke warm ,then let the brine cool.
Cover your trout or salmon fillets/cutlets with brine and leave for at least four hours in fridge or esky.
No need to wash off brine with this recipe before smoking as it is a fairly weak salt concentration.
Fish should be hung or dried before smoking.

Smoking Method: The cold smoking method is designed to infuse the fish with smoke flavour prior to it being cooked with the heat. If you use damp wood it does the same thing. If your wood is dry, then just get a small axe and make half a bucket of woodchips. This depends on how strong a smoke flavour you want. I use dry apple wood or wood from just about any fruit tree. The smoke from apple is very subtle.....so I usually chuck half a bucket of chips on the fire throughout the smoking process to increase the smoked flavour of the fish.

Hot smoke all the way! Just remember not to incinerate your fish! For an average size trout of say 2lb, it usually takes four hours with the smoker being hot enough so you can just keep your hand on it. The flesh should be firm and moist when done. ... (keep an eye on the head of the fish, when the eyes go white like a hard-boiled egg, the fish is done.)

A great book with basic recipes. -  Carl Hyland  

I deliberately haven’t mentioned how to build a home smoker as it is a complex procedure, but there are heaps of Youtube clips on such a subject and the actual process of building your own home smoker can be just as interesting as smoking fish itself. There are many commercial brands out there, one such brand is Hark, a New Zealand product which is available in either electric or gas……….I had a gas Hark and I reckon they are the bees knees. Another popular brand is Aldi or Bradley, all big smokers that you can hang whole fish in or other products such as fowl or meats.

Salmon or trout cutlets are ideal for smoking. -  Carl Hyland   Click Here to view large photo

Some like me; like to keep it simple and I’ll be honest here, the best smoker I built was an underground one with an old beer barrel in which I used to hang my fish. I could never quite get that exact same smoky flavour from the commercial smokers available.

Cryovac your fish and they will last longer! -  Carl Hyland  

After smoking, many like to further preserve their smoked fish by cryo-vacuuuming them and this is a great way to keep fish indefinitely in the freezer. Home cry vac machines and their bag refills can be purchased at most food shops that deal in that sort of thing or online.

Whatever method you choose to use, the simple small frypan smoker or the large freezer size smoker, you will find that smoking fish can be an enjoyable and delicious past time, there is nothing better than a ‘coldie’ and watching for that first fish to come of the smoking production line.


by Carl Hyland

  

Click on the FB Like link to post this story to your FB wall

http://www.powerboat-world.com/index.cfm?nid=98040

8:47 AM Mon 4 Jun 2012GMT


Click here for printer friendly version
Click here to send us feedback or comments about this story.







Power Boat News



Dangerous conditions forecast for NSW boaters by Roads and Maritime Services,










Abbot Point onshore disposal by Great Barrier Reef Marine Park Authority,










Great Barrier Reef plan released for comment by Queensland Minister for Environment,










Brisbane Boat Show begins *Feature by Jeni Bone,


































Mediterranean Grand Prix 2014 - Wins for Victory and Chaudron
Mediterranean Grand Prix, UIM-ABP Tour: Pons claims Runabout GP1 win
Mediterranean Grand Prix - Al Zaffain and Bin Hendi win race 1
Court judgement a stark reminder about towing safety
Australian Offshore Superboat 2014 - Superboats ready for Redcliffe
Southport Yacht Club’s annual Sail Past and Blessing of Fleet Ceremony
Gosport Grand Prix of the Sea finale to decide P1 champions
Camper & Nicholsons Yachts presents the Sagitta 42
GT15 and GT30 European Championships - Jelf takes to the podium twice
Marine Rescue crew saves cruiser in trouble in rough conditions
XCAT Series gets set to conquer another continent in 2015
Dangerous conditions for boaters on most of NSW coast
2014 Mandurah Boat Show - Third largest boat show in Australia
2014 Gold Coast International Marine Expo - Eye on the big picture
Mediterranean Grand Prix - Powerboat racing heavyweights head to Ibiza
Mediterranean Grand Prix - World Aquabike stars all set
Antarctic sea-level rising faster than global rate
Powerboat champions gear up for Honda RYA Youth RIB National final
Andrew Scott joins Superior as General Manager *Feature
2014 Gold Coast International Marine Expo - Fastest Jet Ski ever built
Best Birthday Party ever at Southport Yacht Club! *Feature   
‘Hall of Fame’ status for Empire Marina *Feature   
Girl power all set for Nottingham powerboat racing action   
Cowes to Torquay Race 2014 - Intense activity in preparation   
Fort Lauderdale International Boat Show - 13 things to See and do   
Australian Offshore Superboat Champ - 15 Superboats in Coffs Harbour   
European première for Belize 54 Daybridge at Cannes Yachting Festival   
‘Fish Friendly’ accreditation for Sanctuary Cove Marina   
Plethora of Powerboat racing action this weekend   
Vicsail Boat show Open Day at Rushcutters Bay   
Marine15 - prospectus available online now + VIDEO *Feature   
Southport Yacht Club achieves Clean Marina certification + VIDEO *Feature   
Port Kembla Volunteers bring in 75 metre monster from 5nm offshore   
Gold Coast Int'l Marine Expo - Make every moment one to remember   
Dangerous conditions for boaters from Queensland border to Sydney   
4x4 Outdoors Show and Fishing and Boating Expo - Busy opening day   
Summerland 40 LR named Boat of the Year   
More new boats brand Brisbane Boat Show as a spectacular showcase   
Xiamen Int'l Boat Show 2014 moving to a new home   
Yamaha inspires students to succeed   


For this week's complete news stories select    Last 7 Days
   Search All News
For last month's complete news stories select    Last 30 Days
   Archive News







Sail-World.com  


















Switch Default Region to:

Social Media

Asia

Australia

Canada

Europe

New Zealand

United Kingdom


http://www.sail-world.com/event_images/image/Twitter_logo_small.png   http://www.sail-world.com/event_images/image/RSS-Icon.png

United States

Cruising Northern

Cruising Southern

MarineBusiness World

PowerBoat World

FishingBoating World

 

Contact

Commercial

News

Search

Contact Us

Advertisers Information

Submit news/events

Search Stories/Text

Feedback

Advertisers Directory

Newsletter Archive

Photo Gallery

 

Banner Advertising Details

Newsletter Subscribe

Video Gallery

Policies

 

 

 

Privacy Policy

 

 


Cookie Policy

 

 



This site and its contents are © Copyright TetraMedia and/or the original author, photographer etc. All Rights Reserved.  Photographs are copyright by law.  If you wish to use or buy a photograph contact the photographer directly.
XLXL NEW PBW
LocalAds   DE  ES  FR  IT