Cold smoking is a very different technique to ordinary hot smoking fish.It gives your fish meat the special salty favor of marinated food.To cook cold smoked fish, first prepare it as you would prepare hot smoked fish.Now add curing salts, unless the cure already has high salt content in itself.Next, preheat the smoke-house cooker while the fish is still dry.The temperature inside should not exceed 70 degrees F.Keep cooking it with very light smoke.After about 12 hours of cooking, you can start making more intensified smoke.Keep cooking the fish at this level of smoke any where from 24 hours to whole two weeks long.It all depends on how big the size your fish fillet is.If you smoke it for longer period of time it will preserve longer.There also other ways of cold-smoking fish.One of those ways is to keep the marinated fish meat preheated between 75 to 85 degrees F in the barbeque charcoal smoker for one day to two weeks.It can also be lightly smoked for about 8 hours at 80- 90 degrees F, then increase the density of smoke in the next 4 hours as you increase the temperature up to 150 degrees F.Keep cooking for an hour or two until the fish turns shiny brown and the meat gets soft.Cold-smoking fish before getting it smoked at high heat will intensify the smoking flavor.To properly keep the cooked fish, wrap and seal it in plastic bag or aluminum foil and leave it in the fridge or freezer.The fillet can also be dried in a dehydrator or electric oven for 12 to 14 hours at 14-160 degrees F.If you wish to add more smoked flavor add liquid smoke to the brine.When cooking with oven you need to keep the door slightly ajar to let the moisture escape and thus speeding up the process.To sum it up, cold smoked fish or seafood is a lot more complicated and a bit harder then simply hot smoking it.The trick to master this process is to become acquainted with many types of cures and marinades.After some time you can even design and build or buy a cold bbq smoker to suit your specific style of cooking and preference.
Tuesday, September 11, 2012
How to Cook - Cold Smoking Fish
Cold smoking is a very different technique to ordinary hot smoking fish.It gives your fish meat the special salty favor of marinated food.To cook cold smoked fish, first prepare it as you would prepare hot smoked fish.Now add curing salts, unless the cure already has high salt content in itself.Next, preheat the smoke-house cooker while the fish is still dry.The temperature inside should not exceed 70 degrees F.Keep cooking it with very light smoke.After about 12 hours of cooking, you can start making more intensified smoke.Keep cooking the fish at this level of smoke any where from 24 hours to whole two weeks long.It all depends on how big the size your fish fillet is.If you smoke it for longer period of time it will preserve longer.There also other ways of cold-smoking fish.One of those ways is to keep the marinated fish meat preheated between 75 to 85 degrees F in the barbeque charcoal smoker for one day to two weeks.It can also be lightly smoked for about 8 hours at 80- 90 degrees F, then increase the density of smoke in the next 4 hours as you increase the temperature up to 150 degrees F.Keep cooking for an hour or two until the fish turns shiny brown and the meat gets soft.Cold-smoking fish before getting it smoked at high heat will intensify the smoking flavor.To properly keep the cooked fish, wrap and seal it in plastic bag or aluminum foil and leave it in the fridge or freezer.The fillet can also be dried in a dehydrator or electric oven for 12 to 14 hours at 14-160 degrees F.If you wish to add more smoked flavor add liquid smoke to the brine.When cooking with oven you need to keep the door slightly ajar to let the moisture escape and thus speeding up the process.To sum it up, cold smoked fish or seafood is a lot more complicated and a bit harder then simply hot smoking it.The trick to master this process is to become acquainted with many types of cures and marinades.After some time you can even design and build or buy a cold bbq smoker to suit your specific style of cooking and preference.
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