After 3 hours at 185, the fillets are coming off the smoker. They have a golden color from the smoke and are tender and flakes apart. Some clear juices remain inside. Planning a fried rice with some for supper tonight.
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.40 they look brilliant and at this stage they would consitute the start of one of my favorite fish breakfasts, I would poach them in milk with a bit of butter then drain and top with a poached egg. Haddock not Cod is the trad fish here, these are my fav Arbroath Smokies - The Original Smokie from Arbroath hot smoked.After 3 hours at 185, the fillets are coming off the smoker. They have a golden color from the smoke and are tender and flakes apart. Some clear juices remain inside. Planning a fried rice with some for supper tonight.
.40
Pretty soon, if not already, it will be to hot around here to smoke at my favorite temp < 20 grad (68F).Since this is a subject that interests me, a lot, I did some googling. It led me where I should have looked right away - a Danish forum that I have joined, but not yet participated in: Grillguru.dk.
The recommendations for cold smoking cod:
- filet the fish
- cover in salt, not brine, until the flesh is firm, not until hard
- rinse off the salt, dry the fish, let it air dry
- smoke at less than 20C
- smoke 12-18 hours, test for doneness by texture and tasting
If you want to read the thread, it's here: www.grillguru.dk • Vis emne - kold røget torsk
Google Translate does a weird job, but some of it made sense. (you can paste the URL)
Everywhere it refers to "soil", "hummus", or some strange word with "smuld" as part of the word it means sawdust.
Pretty soon, if not already, it will be to hot around here to smoke at my favorite temp < 20 grad (68F).