Smoking Fish Demonstration

Smoking Rainbow Trout. See "Fish On A Dish From Macduff, Scotland" also for smoking of other fish in the Dark Rum marinade.

Category:

Howto & Style

Tags:

• fish
• smoking
• recipe

[runescapeman82]

thats alot of fish!

[norhteast1]

I tend to fillet and freeze my fish till I have enough to fill the smoker. Remove fish from freezer, pat dry and place in brine ready for smoking. Once smoked I vacuum seal and place back in freezer ready to defrost and use as required.

[kintakintyea]

Aat looks jist luvly!

Furryboots are yea en eih North east?

[norhteast1]

Fae bonny Macduff

[spo5egy]

Hi there, Do you find the bradley cost effective? I am looking to maybe buy on and im in scotland, I just purchased a pro q smoker and it's great but didn't realise the quantity the bradley can take and it looks a nice clean machine to use, it will be for commerical purposes as I am looking to go into salmon production, by the way, tried your rum brine on trout and used maple, it is beautifull, if the business takes off I may be looking to buy several from you, thanks.

[SirRogersMaximus]

What an amazing video! Thanks for uploading and taking the time to make it!

[alexander5860]

rainbow trout u cana beat it 

[NocturalRyte]

Great accent ya got there mate!

[alikokos]

what colors are you looking for to say its done.

[MsKeith1000]

greetings north east....do you guys make a smoker that runs only on wood and/or coal? i'm about to get into catering and need a large size fish smoker; also notice that in the video the fish wasn't turned over so how do you get both sides of fish the brown equally? thanks.

[norhteast1]

Good day Ireland. I am no expert and unfamiliar with sullets but sounds good. I would experiment with one of the following.

Try a wet salt brine rather than dry or after salt cure place fillets in bucket of cold water for15 to 30 mins, which I used to do with salted herring, to lessen the salty taste. Or replace salt cure with Bradley's sugar, honey, maple or demerara cure for a sweeter flavour. Lastly, try smoking with Cherry or Apple wood flavours which also imparts a sweet taste.

[TheFishface33]

Anybody got any hints for smoking small trout sullets. These are quite thin (quarter inch max thick) and currently I salt for 15 mins, wash off salt then smoke. The problem is, the tasters commented that the fillets are far too salty even though the salt concentrations are 3% in the final product.