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