That's great Mick! An even simpler and less messy way to smoke fish. I'll be trying thathairymick said:I use a mix of half salt and half brown sugar and rub it straight onto the flesh part of the fillet. Place them back in the fridge for about 30 mins and then cook the way you do.
Any size peice of fish is fine, and I reckon any fish too, but as mentioned, the oilier varieties seem to take on the flavour of the smoke more. It's very sweet if a little drier than most forms of cooking, with a kinda .... smokey flavour lol.Milt said:I must try this one day, I'm not sure I have ever tried smoked fish??? :?
Does the fish have to be certain size in order to be smoked? What does it taste like can someone describe the flavour? :?
OccyUnlike cold smoking where the smoke actually cures the fish in hot smoking, the heat actually cooks the fish.
Nearly all major local tackle stores all have them, and they are all pretty much the same design ... Nipper is one brandFishmatics said:Sounds Fantastic
What Make of Smokers would you recommend? I have heard of home made smokers - any suggestions?