Before hot-smoking fish it must be brined, rubbed or marinated.
cover in salt half an hour before smoking, wash it off, dry and rub with olive oil.
use a brine or rub it with dill and mustard seed or crushed coriander seeds. Then smoke for 10-12 minutes at roughly 160C.
Try other ingredients including lemon zest, herbs, peppercorns,garlic or sweet smoked paprika.
Only use clean hardwoods such as oak or apple. Softwood such as pine will give a nasty taste.
This is the portable smoker that I use, reasonably cheap and does the job
Simply light the meths burner,sprinkle oak chips on the base, place your chosen fish inside, pop the lid on and wait patiently while your dinner is infused with wonderful, deep smokey flavours.
This is just the basic brine recipe that I use, you can add a multitude of flavours to your brine, depending on what results you are looking for
500ml of water
25g of salt
20g of sugar
Mix all the ingredients and stir until the salt and sugar are dissolved.
Submerge the fish in the brine,
• Trout, prawn and sardines, and other delicate seafood: 15 minutes
• Bass, haddock, Hake and other flaky fillets: 20 minutes
• Halibut, turbot, tuna and other flaky, meaty fillets: 30 minutes
• Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes
Remember these times are just guidelines, but should give you a good result