Smokin Monkey Posted October 23, 2017 Share Posted October 23, 2017 Smoked Haddock. Ingridients . Haddock Fillet Castor Sugar Fine Table Salt. Make a mixture of 2 parts Castor Sugar to 1 part Salt. I did 1/2 Cup of Sugar to 1/4 Cup of Salt. 2 to 1 Sugar to Salt Combined together Spread half the mix on the bottom of a tray and lay the fillet on it Cover the fillet with the remaining cure mix Cover a place in the fridge for 3 hours Not a good photo, but the moisture extract is evident Wash the cure mix off the fillet under cold running water, and return to the fridge un-covered for at least 2 hours to form a Pecillie Surface fells tacky to the touch Cold smoke using Alder chips in the Borniak Smoker for 12 hours Nice Golden colour on the finished fillet. Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted November 20, 2017 Share Posted November 20, 2017 This is great. I’ve been wanting to smoke my own haddock for ages. Presumably this would also work with most white fish? I saw a whole whiting in the supermarket at the weekend and it was dirt cheap. I’m not familiar with whiting to be fair but thought it would be worth a go. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 20, 2017 Author Share Posted November 20, 2017 Got to be honest with you Steve, I do not eat Fish, it disagrees with me. Saw this piece Ina local supermarket and it was reduced so I bought it and thought I would give it a go. Was informed it was really nice. Would work with most fish, but I am sure Wade will direct you better. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 21, 2017 Share Posted November 21, 2017 Small Whiting are best hot smoked and can be done just like herring or mackerel Gut and clean the fish. Remove the head and blood line Soak in a 70% brine solution for 10 minutes Tie the tails of 2 fish together so that they can be hung in pairs in the smoker Hang to dry for an hour Smoke at 60 C for an hour Raise temperature to 75 C and smoke for another hour The fish should end up a light golden brown colour and the skin slightly wrinkled. Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted February 18, 2018 Share Posted February 18, 2018 On a previous post Wade I saw you drying your fish like this. Did you also smoke them like it? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 18, 2018 Author Share Posted February 18, 2018 32 minutes ago, Steve Harford said: On a previous post Wade I saw you drying your fish like this. Did you also smoke them like it? Hi Steve, to make sure a member replies, simply @ then name, @Wade Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted February 18, 2018 Share Posted February 18, 2018 OK mate. Didn’t know that. Is that a twitter thing? Never did get twitter tbh. Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted February 18, 2018 Share Posted February 18, 2018 (edited) 32 minutes ago, Smokin Monkey said: Hi Steve, to make sure a member replies, simply @ then name, @Wade When I was 10 - 12 yrs old ( and up to 18 yrs old) I had a job in a fishmongers ( you dont see them anymore) and on a daily basis I'd fill a cast iron bath with water and brine all the cod and haddock fillets and at the end of the day I'd put them on the poles and stack them in the smoker, put a few shovel fulls of oak dust at the bottom of it light it and then empty it the following day ( on school holiday that is), learnt so much about fish, cleaning , filleting them, smoking them, skining them along with all other things that go with fishmongering, Oh the old days Edited February 18, 2018 by Martyn Catanach Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted February 18, 2018 Share Posted February 18, 2018 Wonderful memories there Martyn. I can picture it now. Many thanks for sharing. Quote Link to comment Share on other sites More sharing options...
Wade Posted February 18, 2018 Share Posted February 18, 2018 1 hour ago, Steve Harford said: On a previous post Wade I saw you drying your fish like this. Did you also smoke them like it? Yes, the haddock I posted I smoked them like that - mainly to demonstrate the easy way to hang them. This is the way they are often smoked commercially too. Hanging them like this reduces the likelihood that they will break apart and fall to the bottom of the smoker. Usually I use a skewer threaded through the large end of the fillet and hand them from the skewer - but this is more fiddly. Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted February 18, 2018 Share Posted February 18, 2018 That’s great mate. Many thanks. I prefer to hang rather than sit directly on the bars. Thanks for the tip ?? Quote Link to comment Share on other sites More sharing options...
Alan Kilroy Posted December 10, 2020 Share Posted December 10, 2020 Can I smoke Haddock and Salmon together? Cure the same way? 12 hours +. Quote Link to comment Share on other sites More sharing options...
Wade Posted December 10, 2020 Share Posted December 10, 2020 The answer is both yes and no. Salmon is classed as an oily fish and Haddock is classed as a white fish. You can smoke salmon in a similar way to the way you would smoke haddock to produce a moist fillet/steak that has a smoky flavour, however you cannot smoke haddock in a way that would produce something similar to traditional smoked salmon. It is all down to the oil content of the fish - oily fish contain around 30% oil. When producing traditional smoked salmon you are removing most of the water in the fish fillets but the high oil content keeps it "moist" and gives you the translucent sliceable flesh that you expect. Here is a method for smoking Haddock. You do not need to hang it in the same was as shown in the post - it can be placed on wire cooling racks. 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.