Cold Smoking Fish

[BackwoodsBassr]

I had a blast using a hot smoker for the first time last summer and, best of all, I enjoyed some great lake trout and sausages in the process! I am hoping to cold smoke some brookies and/or rainbows this spring/summer and I was wondering if anyone who has tried this method of cooking would like to share their experience.

I'm not sure whether to rig something up to attach to a cheap hot smoker or BBQ, or to invest in the real deal. I've also heard many varying perspectives about the proper temperature for coldsmoking. I was hoping to smoke at about 40F but I'm not sure if that's managable if you're using a rigged up smoker...or if that's even the temperature which will yield the best results.

So if you want to weigh in on your favourite smoker, temperature, brine/cure ingredients, or any other aspect of cold smoking I'd love to hear your opinion! If you've had any experience smoking trout specifically that would be great to hear about too!

Cheers!

 

[Float_On]

Ask some local butcher shops in your town about smoking. (Real ma&pa butcher shops)

I've been told there are lots of places where you can take your catch to be smoked for a small fee. Might be easier and less involved than ruining a few nice brookies through trial and error.

If you have a few guys that each have a LIMIT* of fish, it'll keep your flat rate fee to a minimum.

* don't stockpile 10 bows in your freezer - Illegal!

 

[BackwoodsBassr]

Thanks Float_On, much appreciated!

I doubt having too many trout in my friedge will be an issue for me any time soon. For one I've never fished them before and plan on simply bringing the light and UL rods with downsized spinners, jigs, grubs etc. to see what happens at some trout lakes I've discovered. Secondly, I eat far too much for food to pile up in my freezer haha!

Taking the catch to a butcher is probably the best way to get the pro result and I agree that the thought of wasting good fish does not sit well with me...However I really enjoy the experience of preparing fish and other foods myself so I definitely would like to try to cold smkoe my catch myself! To avoid wasting my catch I plan on experimenting with storebought bows or salmon...

 

[Float_On]

Yah, I figured if you wanted to know how to do it, you probably wanted to do it yourself. Lol.

Thought I'd let you know that option.

I don't think I'm a big "smoke" fan myself, but I might try it someday. Or just cook over indirect smokey fire for a touch of smoke. Put a makeshift cover on top to collect some smoke.

 

[BackwoodsBassr]

Yah, I figured if you wanted to know how to do it, you probably wanted to do it yourself. Lol.

Thought I'd let you know that option.

I don't think I'm a big "smoke" fan myself, but I might try it someday. Or just cook over indirect smokey fire for a touch of smoke. Put a makeshift cover on top to collect some smoke.

Hey man all constructive replies are great!

I can see why you might not want to overload the delicate taste with smoke but darn I love the texture of cold smoked fish!!

 

[FishingNoob]

I've never heard of cold smoking... wanna explain?

 

[BackwoodsBassr]

I've never heard of cold smoking... wanna explain?

Sure would! Like I said I've never done this myself so this info is all second-hand...anyone with more experience please feel free to correct me.

Cold smoked fish is cured.brined in a cold place using a combination of salt, sugar, and spices and is then placed in a smoker that does not really "cook" the fish (as it is at a really low temperature -- hence the term "cold smoked") but adds the taste of smoke and contributes to the texture. The brine/cure is used to aid in dehydrating the fish so that it does not need to be "cooked" as much. Usually the meat is hung or racked in a separate chamber and the smoke is let in from outside (via hose or hole depending on how you choose to connect your source of smoke [bbq/smoker/habachi] to the meat chamber). I've heard that you want to keep the temperature between 40F and 100F...although I'm going to go ahead and assume that 100F is far too hot because I cook my jerky at 150F and that gets pretty tough after 8-12 hours.

Most grocery stores sell coldsmoked salmon and I wouldn't be at all surprised if you've already had it. An unreal smokey taste and a soft, soft texture makes it really popular. Most people simply refer to colds moked salmon as "smoked salmon" because it is probably the most popular way of smoking this fish. If you haven't tried smoked salmont/trout I would really urge you to do so.

Cheers!

 

[FishingNoob]

Sure would! Like I said I've never done this myself so this info is all second-hand...anyone with more experience please feel free to correct me.

Cold smoked fish is cured.brined in a cold place using a combination of salt, sugar, and spices and is then placed in a smoker that does not really "cook" the fish (as it is at a really low temperature -- hence the term "cold smoked") but adds the taste of smoke and contributes to the texture. The brine/cure is used to aid in dehydrating the fish so that it does not need to be "cooked" as much. Usually the meat is hung or racked in a separate chamber and the smoke is let in from outside (via hose or hole depending on how you choose to connect your source of smoke [bbq/smoker/habachi] to the meat chamber). I've heard that you want to keep the temperature between 40F and 100F...although I'm going to go ahead and assume that 100F is far too hot because I cook my jerky at 150F and that gets pretty tough after 8-12 hours.

Most grocery stores sell coldsmoked salmon and I wouldn't be at all surprised if you've already had it. An unreal smokey taste and a soft, soft texture makes it really popular. Most people simply refer to colds moked salmon as "smoked salmon" because it is probably the most popular way of smoking this fish. If you haven't tried smoked salmont/trout I would really urge you to do so.

Cheers!

Ahhhhhhh, ya I've had smoked salmon. Never even knew that it was really "cold" smoked salmon.

 

[BackwoodsBassr]

Ahhhhhhh, ya I've had smoked salmon. Never even knew that it was really "cold" smoked salmon.

Yah they sell hot smoked salmon too but it is much tougher (a little like jerky) and I don't think it's nearly as common...at least where I eat. If the smoked salmon you've had was soft in texture (almost looks raw) then no doubt you've had cold smoked fish! There's also gravlax which is salmon that was brined but not smoked which is really tasty too. I love it all and hopefully I can bag a few 613 bows or brookies to smoke myself...

 

[FishingNoob]

Yah they sell hot smoked salmon too but it is much tougher (a little like jerky) and I don't think it's nearly as common...at least where I eat. If the smoked salmon you've had was soft in texture (almost looks raw) then no doubt you've had cold smoked fish! There's also gravlax which is salmon that was brined but not smoked which is really tasty too. I love it all and hopefully I can bag a few 613 bows or brookies to smoke myself...

Yup for sure it was cold smoked. Never had a hot smoked fish before and agree with you it is not commonly found at grocery stores or restaurants. I've had gravlax before as my uncle is swedish... Good luck fishing!

 

[weemalky]

I seen a show where natives hung salmon on a huge rack outside over cedar fire I believe- not 100% sure on the cedar part.don't think they were brined.

 

[BackwoodsBassr]

Haha coldhands that's good stuff...I don't think I'd ever attempt it myself though... I'd probably botch it hard and end up with leather!

Thx fishingnoob! Funny you say that, it was my grandmother (Norwegian) who introduced me to it.

Cheers!

 

[[email protected]]

Ask some local butcher shops in your town about smoking. (Real ma&pa butcher shops)

I've been told there are lots of places where you can take your catch to be smoked for a small fee. Might be easier and less involved than ruining a few nice brookies through trial and error.

If you have a few guys that each have a LIMIT* of fish, it'll keep your flat rate fee to a minimum.

* don't stockpile 10 bows in your freezer - Illegal!

the butcher is right here, no joke either, i work for a family run store, been there for 57 years haha

as for smoking fish i have heard that the fish oils will ruin a smoker for other meats, as in if you decide to do pulled pork in the same smoker, it may taste a little fishy.

as for places to smoke em, you'll either have to do it yourself or find a place that will, some places won't do it for fear of bacterial spread since they don't know how long the fish was out of refridgeration or surfaces it came in contact with. but ask around whereever you live.

 

[[email protected]]

Yup for sure it was cold smoked. Never had a hot smoked fish before and agree with you it is not commonly found at grocery stores or restaurants. I've had gravlax before as my uncle is swedish... Good luck fishing!

we carry cold smoked atlantic salmon at my work, $69 a kilo, have it flown in from the east coast

 

[FishingNoob]

we carry cold smoked atlantic salmon at my work, $69 a kilo, have it flown in from the east coast

Thanks!

 

[Float_On]

the butcher is right here, no joke either, i work for a family run store, been there for 57 years haha

as for smoking fish i have heard that the fish oils will ruin a smoker for other meats, as in if you decide to do pulled pork in the same smoker, it may taste a little fishy.

as for places to smoke em, you'll either have to do it yourself or find a place that will, some places won't do it for fear of bacterial spread since they don't know how long the fish was out of refridgeration or surfaces it came in contact with. but ask around whereever you live.

Yah, possibly some processors have dedicated fish smokers. So that the next batch of sausage doesn't taste like a salmon.

 

[BackwoodsBassr]

the butcher is right here, no joke either, i work for a family run store, been there for 57 years haha

as for smoking fish i have heard that the fish oils will ruin a smoker for other meats, as in if you decide to do pulled pork in the same smoker, it may taste a little fishy.

as for places to smoke em, you'll either have to do it yourself or find a place that will, some places won't do it for fear of bacterial spread since they don't know how long the fish was out of refridgeration or surfaces it came in contact with. but ask around whereever you live.

Thanks! Where's your butchery?

 

[[email protected]]

Thanks! Where's your butchery?

the place i work at is in oshawa