Irish Oak Cask Cold Smoked Trout

[minesamojito]

I’ve given you the technique for hot smoked salmon in the previous post, and the second part in the video series is Irish Whisky Oak Cask Smoked Trout. I smoked the fish in a Peetz hot and cold smoking cabinet from GardenGiftShop and Smokai Cold Smoke Generator.
The Loch raised trout really was salmonlike but slightly more delicate and perfect for cold smoking.
The process is detailed in the video below, but is basically cure in 50/50 coarse salt and sugar for 8-10hours, rinse and pat dry with kitchen towel, leave in fridge uncovered for at least 8 hours for a pellicle (sticky surface layer) to form, then cold smoke at 20degC or less, leave wrapped in a fridge for 24 hours for the smoke flavour to develop and permeate the fish. Slice thinly and enjoy!
Cheers
Marcus

[spinal]

As I've said before, I love the idea of cold smoking...

Plan on trying in the oven as soon as the weather gets colder - but a query... do you freeze the fish first? Or add any vitamin C (ascorbic acid) to kill off bacteria?

[minesamojito]

No, I'm a strong believer that curing and smoking kills off most stuff, and personally don't, but I believe the official line is to freeze....so is your choice
Cheers
Marcus

[Gaelceltic]

Oh gosh, sometimes I wish I was not vegetarian when I see a lovely piece of fish. That looks absolutely fantastic.

[minesamojito]

Thank you beautiful meat and fish was what turned me.
Cheers
Marcus

[Gaelceltic]

Been veggie for I think 32/33 years now. Many years ago had an inkling for a bit of fish, I swear if I had been passing a fish and chip shop at the time, I would have gone in! Don't think I will turn back now though, but would never say never. Don't mind cooking meat and fish (so long as no head on) for other people though, actually really enjoy it, but never felt the need to try it out.

[tonyb]

I can't say I've seen anything about pre-freezing fish in the UK, though I think Ive seen something of the sot recommended for our US cousins, I think this is to kill off any worms the fish may have acquired! Never come across anything to do with vitamin C in smoking though it is used in sausage making but nothing to do with bacteria.

[spinal]

tony - the vitC (ascorbic acid) is what I use when doing salamis and hams. When brining the meat, a very carefully measured amount of it gets added to the brine to sanitise the meat (or so I was told...)

As for worms in fish, I was once told all fish has worms - but they don't all harm you. I did some reading, and this is from a site;

Heating hot-smoked fish to an internal temperature of at least 140°F will kill all fish nematodes and tapeworms. Normal hot-smoking procedures generally exceed this temperature.

Dry-salting fish, or curing them in a saturated salt brine, for 5-7 days before pickling will kill nematodes and tapeworms. Pickling without salt curing may not destroy some nematodes.

seafood.ucdavis.edu/pubs/parasite.htm

Once I find some time, I'll smoke some salmon... will try both freezing first and vitC and see if the flavour is altered...

M.

EDIT: Just doing some reading, and I may be mixing up Sodium Nitrite and Ascorbic Acid...

[cannyfradock]

Marcus

That trout looks so inviting. I would love to try something like that, but even if my local Morrisons sold such a thing, it would probably be massed processed rubbish.

I'd never feel confident enough to try smoking it myself, besides, by the look of the size of that fillet it looks like it was crossed with a sheep.....we ain't got trout that big down our way.

Terry

[JackG]

Terry, if you are in the south west try our cold smoked trout - we hatch, rear and smoke it on the farm and sell it at at farmers markets.

Oct 4, 2013 21:13:10 GMT cannyfradock said:

Marcus

That trout looks so inviting. I would love to try something like that, but even if my local Morrisons sold such a thing, it would probably be massed processed rubbish.

I'd never feel confident enough to try smoking it myself, besides, by the look of the size of that fillet it looks like it was crossed with a sheep.....we ain't got trout that big down our way.

Terry

[boynextdoor]

Sept 18, 2013 19:00:26 GMT minesamojito said:

I’ve given you the technique for hot smoked salmon in the previous post, and the second part in the video series is Irish Whisky Oak Cask Smoked Trout. I smoking the fish in a Peetz hot and cold smoking cabinet from GardenGiftShop and Smokai Cold Smoke Generator.
The Loch raised trout really was salmonlike but slightly more delicate and perfect for cold smoking.
The process is detailed in the video below, but is basically cure in 50/50 coarse salt and sugar for 8-10hours, rinse and pat dry with kitchen towel, leave in fridge uncovered for at least 8 hours for a pellicle (sticky surface layer) to form, then cold smoke at 20degC or less, leave wrapped in a fridge for 24 hours for the smoke flavour to develop and permeate the fish. Slice thinly and enjoy!
Cheers
Marcus

Thank you! probably it's the best and easy-to-do recipe. Yammy!
Frank