Are you a fisherman, or just someone who enjoys eating fish? If you like to eat smoked fish, then you should consider getting your own fish smoker as this can save you money as compared to buying smoked fish.
A fish smoker is a device used to cure fish using smoke, or smoke and heat. There are two general types of fish smokers – cold smoking types and hot smoking types. Cold smoking involves curing the fish primarily with smoke at low heat. A cold smoker works by keeping the fire insulated in a separate container from that used to smoke the fish. Temperatures in a hot fish smoker are much higher because the flames are contained in the same container that smokes the fish. Wood, charcoal and sawdust are typical types of fuels used in fish smokers.
How to smoke fish
Fish are generally rubbed with salt before smoking to help prevent contamination by microbes during the curing process. This is particularly important when using the cold smoking process. In addition to salt, different kinds of spices may be included in the “rub” that both enhance the flavour of the smoked fish and aid in preservation.
Although any type of fish can be smoked, salmon and trout are particular favourites. Other types of fish that are commonly smoked include mackerel, herring, pike, perch, eel and whitefish. Some typical types of spices and flavourings used to rub the fish include black pepper, chilli pepper, lemon, parsley, garlic, butter, honey, sugar, nutmeg and cheese. You can rub both the outside of the fish and the cavity of the cleaned fish. Some fish smokers prefer to marinate the fish for a period of time before smoking.
Whether you use a hot or cold smoker, the smoking should be done somewhere outside, i.e., in the yard or on a balcony or patio. Smokers release carbon monoxide into the surrounding area so you should not use them in enclosed areas or near windows that lead into enclosed areas. Also, smokers can get very hot so make sure that you do not place them near or on flammable or combustible objects.
Using a hot smoker it will take about eight minutes to cure your fish. The cold smoking process is much longer taking about 12-18 hours. Some cold smokers will smoke fish for much longer periods even for weeks.
Cold smoked fish may be saltier tasting than hot smoked fish and the texture can vary more widely depending on the time period over which the fish is smoked. Some people prefer to cook cold smoked fish before eating just in case of contamination. Hot smoked fish is generally considered to be safer because the bacteria are killed as the fish is smoked.
Fish smokers are relatively inexpensive and are easy and fun to use. Thus, they can save you quite a bit of money if you eat smoked fish regularly. You can try many different recipes including your own inventions when you use a fish smoker.
