Cold Smoked Trout or Salmon
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=84787
Printed Date: 03 Jun 2026 at 10:35am
Topic: Cold Smoked Trout or Salmon
Posted By: Te Awa Kairangi Angler
Subject: Cold Smoked Trout or Salmon
Date Posted: 15 Nov 2012 at 7:58am
|
Who is doing this here? I'd like to see brine recipes, brine and smoke times, which smokers and wood smoke types, |
Replies:
Posted By: Jet_ski_fisher
Date Posted: 15 Nov 2012 at 11:15am
|
Do not liquid brine salmon, or you will kill the flavour it already has curing in a dry brine of salt and sugar, the salmon fillets are smoked at a low temperature in natural wood smoke. ------------- http://www.legasea.co.nz" rel="nofollow">  MH... Catch measure release...<*))))< |
Posted By: FarmerBrowne
Date Posted: 15 Nov 2012 at 12:47pm
|
I do plenty cold smoked trout
http://www.youtube.com/watch?v=SpNYaDGkMPw&feature=plcp" rel="nofollow - http://www.youtube.com/watch?v=SpNYaDGkMPw&feature=plcp |
Posted By: Kezza
Date Posted: 15 Nov 2012 at 12:58pm
|
hey guys....I'm curious why you cold smoke? is it for preserving or the like? I do mine at 88 degrees for 2 hours and it comes out primo as a meal that night or van packed for 'ron...in fact we are still eating a bunch of...ummmm...lets call it medium-smoked salmon i did about a month ago now....still plenty of flavor, moist and great color. - A tsp or so of Bradley maple cure rubbed in to the flesh - place flesh to flesh in the fridge for 12-48hours - remove from fridge and add organic maple syrup, garlic salt and chopped parsley if you wanna get all fancy n' sh!!t - place in to a preheated Bradley Smoker at 88degrees - smoke for 2-3 (depending on how much meat) hours with maple wood That is it and most everyone that has had it "best salmon ever!" including a couple of Master Chef Australia and one Master Chef NZ winner, several big time chefs and my biggest critic SWMBO! Just not sure what cold smoking chives in this day n' age?.....cheese sure! delicate veges sure! beef, pork and lamb for grilling or cooking after sure!....fish not so sure. |
Posted By: Te Awa Kairangi Angler
Date Posted: 15 Nov 2012 at 2:45pm
|
Have you experimented with a wet brine doing salmon? I use a dry brine for 8 hours and then wet brine for a further 4 hours. The salmon fillet is dried for 3 days then smoked. It's full of flavour and very moist. After the double brine and drying, the salmon is cured. It can be eaten then and tastes beautiful. The reason I cold smoke it after that is to give it a different flavour. I'm interested to see how people smoke too - especially their own made up smokers
|
Posted By: Jet_ski_fisher
Date Posted: 15 Nov 2012 at 4:44pm
|
That is how i did my slab of salmon i caught in wellywood.. the key is to dry it before the smoke.:) super yummy. what flavours did you add to the brines angler? ------------- http://www.legasea.co.nz" rel="nofollow"> MH... Catch measure release...<*))))< |
Posted By: Te Awa Kairangi Angler
Date Posted: 15 Nov 2012 at 11:01pm
|
My dry brine is the 50/50 non-iodised salt and raw sugar Wet brine 1 cup non-iodised salt 1/2 cup raw sugar 1/2 cup golden syrup pepper corns crushed garlic sprigs of rosemary juice of one lemon 1 cup The Famous Grouse whiskey The brining and drying are all done at room temperature. I've got a cold smoking attachment a bit like FarmerBrowne's. 4 hours smoking with oak wine barrel sawdust combined with more rosemary that's been oven dried then chopped fine. Also smoked 2kg of cheese for the first 2 hours. It takes more than a month to mature and just gets better with age. |
Posted By: Te Awa Kairangi Angler
Date Posted: 15 Nov 2012 at 11:14pm
Here's the salmon after brining then drying for 3 days |
Posted By: Jet_ski_fisher
Date Posted: 16 Nov 2012 at 12:10am
|
Yumm, I used apple and cherry wood back in the old days, but have found oak barrel chips now. so will use them instead. thanks for the recipe :) ------------- http://www.legasea.co.nz" rel="nofollow"> MH... Catch measure release...<*))))< |
Posted By: FarmerBrowne
Date Posted: 16 Nov 2012 at 10:51am
|
[QUOTE=Kezza]hey guys....I'm curious why you cold smoke? is it for preserving or the like?
Have you tried cold smoked trout yet Kezza?
We cold smoke because it tastes excellent and keeps really well in the fridge
Plus the technique we use to produce the smoked trout costs SFA and leaves coin available to purchase expensive shimano fishing gear.
|
Posted By: Te Awa Kairangi Angler
Date Posted: 16 Nov 2012 at 4:08pm
|
Tried to fillet a trout last night and failed pretty badly. Have two thin fillets and had to throw out too much flesh on the bones. Can only improve - hopefully. That's a long time you're smoking for FarmerBrowne. Have you tried different times and what were your results? |
Posted By: FarmerBrowne
Date Posted: 16 Nov 2012 at 8:18pm
|
generally if I am doing a cold smoke I will fill the smoker up with 2-3 trout plus I will be smoking some home cured bacon plus venison and/or alpaca pastrami. Also chuck in cheese, boiled eggs garlic.
Set the smoker alight in the morning.
I then bugger off on the farm or go fishing for the day.
Take out cheese, trout garlic pastrami in the evening and then leave the bacon in for another 12 hours smoking overnight.
Every one seems pretty happy with the flavour and timing suits with whatever I happen to be doing. I imagine that smoking for less time would work fine as well.
|
Posted By: Kezza
Date Posted: 17 Nov 2012 at 3:10pm
Having in the past lived in Taupo for a good many years i think ive eaten trout every way possible....cool if that is your rationale then sweet as...was just curious. Most of the people ive presented trout/salmon done in the way i mention comment about the texture being more appealing than the cold smoked stuff they've had...eitherway all good. |
FarmerBrowne wrote:Posted By: Te Awa Kairangi Angler
Date Posted: 17 Nov 2012 at 10:43pm
|
It is different and would come down to what you like most. My salmon is ready for smoking when a pellicle forms. This has taken a good 3 days. The flesh is firm and you might describe the feel as light leathery. It is cured and tastes beaut even before smoking. I think the cold smoked flavour is more subtle than hot smoked. Just a personal opinion and am sure not everyone would like the texture or taste. For me though - nothing compares! It takes an enormous amount of shagging around to smoke this way. There's something very satisfying about the whole DIY thing though and the final result is worth it,
|
Posted By: Bull
Date Posted: 21 Nov 2012 at 11:16am
|
I like the texture of the cold smoked fish. Like raw fish.
------------- http://www.squidfish.net/ �.��.���'�.�����'�.��.���'�.� ><((((�> |