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Recipe & method for cold smoked & aged fish


DavidMoxhe
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Hi Guys,

 

I thought I would share the cold smoked recipe that I use most

This works very well with lots of different fish

I’ve used it with bonito, australian salmon, kingfish, mahi, marlin belly, farmed ocean trout or Spanish mackerel

It’s very easy but respect the timing

Make a brine made of

4l of water

500 ml in volume of brown sugar

500 ml in volume of salt

Mix everything with a hand blender 

add 2 cloves

Add your fish and keep it in the brine for 12 to 30 hours in a fridge depending on how thick and big the fish fillet are.

It’s important to make sure that your fillet are not stacked on top of each others

  After the brining process, rinse it in a large container with letting the tap running for 25 min

Put the fish skin side down on a rack and let it dry in a fridge for another 24h

Time to smoke!

Use a cold smoker, or any large box where you can bring some smoke

I use a turned off oven, with my fish, a large tray of ice and some pan with some wood chip that I change every 20-30 min.

For the wood chip, I use tassie oak, hickory, apple wood, cherry wood, or orange.

I smoked them for 2-4 hours

Then I wrap them with chux, or cheese clothes and let them aged in a fridge hanged for a few days and up to a few weeks. Depending on the fish.

Here’s some ideal aging time after the smoking

Bonito 2-3 days

Kingfish 4-5 days

Ocean trout 6 weeks

Marlin belly 4 weeks

Spanish mackerel 4 weeks

Australian salmon 1-2 weeks

It’s important that your fish doesn’t touch anything else in the fridge.

Play around and change the recipe but I hope you enjoy it

My favourite is the Spanish Mack and the marlin belly

 

 

 

Edited by DavidMoxhe
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  • 8 months later...
On 12/28/2020 at 2:38 AM, DavidMoxhe said:

Hi Guys,

 

I thought I would share the cold smoked recipe that I use most

This works very well with lots of different fish

I’ve used it with bonito, australian salmon, kingfish, mahi, marlin belly, farmed ocean trout or Spanish mackerel

It’s very easy but respect the timing

Make a brine made of

4l of water

500 ml in volume of brown sugar

500 ml in volume of salt

Mix everything with a hand blender 

add 2 cloves

Add your fish and keep it in the brine for 12 to 30 hours in a fridge depending on how thick and big the fish fillet are.

It’s important to make sure that your fillet are not stacked on top of each others

  After the brining process, rinse it in a large container with letting the tap running for 25 min

Put the fish skin side down on a rack and let it dry in a fridge for another 24h

Time to smoke!

Use a cold smoker, or any large box where you can bring some smoke

I use a turned off oven, with my fish, a large tray of ice and some pan with some wood chip that I change every 20-30 min.

For the wood chip, I use tassie oak, hickory, apple wood, cherry wood, or orange.

I smoked them for 2-4 hours

Then I wrap them with chux, or cheese clothes and let them aged in a fridge hanged for a few days and up to a few weeks. Depending on the fish.

Here’s some ideal aging time after the smoking

Bonito 2-3 days

Kingfish 4-5 days

Ocean trout 6 weeks

Marlin belly 4 weeks

Spanish mackerel 4 weeks

Australian salmon 1-2 weeks

It’s important that your fish doesn’t touch anything else in the fridge.

Play around and change the recipe but I hope you enjoy it

My favourite is the Spanish Mack and the marlin belly

 

 

 

thanks for the tips , i will be using this , stay well

 

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