Tea Smoked Fish Recipe (2024)

FAQs

How do you keep fish moist when smoking? ›

We recommend curing fish with a dry rub before hot smoking to create a crust (or bark), and a wet brine before cold smoking to retain moisture in the longer cook.

Brine Recipes

Heavy Salt Brine: 21⁄2 pounds (41⁄2 cups) of salt per gallon of water. Medium Salt Brine: 11⁄2 pounds (21⁄2 cups) of salt per gallon of water.

The Federal Institute for Health Protection of Consumers and Veterinary Medicine recommends to manufacturers and consumers that vacuum-packed smoked fish should always be stored at temperatures below 7 degrees Celsius, if possible below 3 degrees Celsius as this is the only way of preventing the multiplication of ...

Brining the fish or game is an important part of this process. A traditional brine – 500g of plain salt combined with 250g brown sugar – is mixed with a litre of water to help draw the moisture out of the flesh. Allow roughly a litre of brine for every 500g of fish.

After brining, rinse the fish with cool water to remove any excess brining mixture, and pat dry. Place the fish onto smoking racks, and set them in a cool, breezy location to allow the surface of the flesh to “tack up” and not look visibly damp.

Smoke fish approximately 1 hour at 150° to 175° or for 30 to 45 minutes at 200°. Baste fish with cooking oil near the end of cooking time if smoking oily fish. The fish is done when the cut surface is golden brown and when the flesh flakes easily when tested with a fork.

Preheat your smoker or grill and add the wood chips. Smoke the fish between 175°F and 200°F, cooking fish all the way through to an internal temperature of 160°F. If you're wondering about how long to smoke fish, plan on smoking the fish for about three hours.

As a good rule of thumb, start the cooking at a cooler temperature, let's say around 175 degrees, and then kick it up to around 225 degrees about 90 minutes in. Basically, your eyes and a good thermometer will tell you when the fish is done. The fillets should have a nice glaze to them and be dry to the touch.

It is an important source of biologically high-quality and easily digestible protein, minerals and vitamins. However, raw, smoked and cured fish products also often contain pathogenic germs, notably listeria. People can become infected by eating contaminated food and become ill with listeriosis.

Clinical signs of botulism in fish include loss of equilibrium and motion, abducted opercula, open mouths, dark pigmentation, and head up/tail down orientation in which attempts to swim result in breaching the surface of the water.

Can botulism be killed by cooking? ›

How can botulism be prevented? Only cooking or boiling food destroys botulinum toxin. Freezing does not destroy the toxin.

Halibut, Tuna, Marlin, Sturgeon, Scallops, Mussels, Oysters and Prawns also work well as do Eel fillets, though they are extremely rich. Although not oil-rich, Haddock takes the smoking process especially well, and cold smoked fillets provide the basis of any great kedgeree or fish pie.

Adding the smoking process increases our costs to produce the fish, which means our smoked salmon price will be slightly higher. However, and perhaps more importantly, salmon loses mass during the smoking process.

Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree, and also in the Scottish dish Cullen skink, a chowder-like soup.

If it has too deep of colour, it may mean that the meat has been previously frozen or that it has not been cured correctly. This issue doesn't just extend into looks – you'll likely find that smoked fish of this type has a mushy and unpleasant texture to it.

Rinse the fish really well and put it on racks to dry, so the surface is dry to the touch and shiny. You want a pellicle or skin to form on the surface. I use a fan and dry the fish (sometimes overnight if it is cool) before placing in the smoker.