It’s all Your fault……. I watched your earlier video, cold smoking pollock. Had to try myself. Bought a cheap rubbish chinese maze and smoked some haddock in our BBQ. We had wonderful finny haddock and fantastic Cullen Skink. Now You really did it…..My Smokai has arrived, I went and bought a retired wine barrel last week and as soon as the snow has gone I’m starting making my cold smoker……It’s all Your fault. But seriously Thank You so much for sparking the interest……Smoked Salmon and Bacon here we come 😉👍. Geoff in Canada.
Great lesson. We have fresh pollock readily available and can catch it locally where we also fish for mackerel. Do you ever use Cure #1 when curing fish? KW Nova Scotia
The cold smoker in this video is the Norman smoker from Norway. i do have plans for my coldsmoker in the description 👍
10 месяцев назад
I've smoked white fish twice now following your earlier video, and the results have been great. The only thing is I use thick fillets of skinless cod loin. Should I increase the brining time to compensate for the thicker fillets?
we have kedgeree about once a month - lovely
nice job 👍
That looks awesome.
thanks 🙏
It’s all Your fault……. I watched your earlier video, cold smoking pollock. Had to try myself. Bought a cheap rubbish chinese maze and smoked some haddock in our BBQ. We had wonderful finny haddock and fantastic Cullen Skink.
Now You really did it…..My Smokai has arrived, I went and bought a retired wine barrel last week and as soon as the snow has gone I’m starting making my cold smoker……It’s all Your fault.
But seriously Thank You so much for sparking the interest……Smoked Salmon and Bacon here we come 😉👍.
Geoff in Canada.
Nice to hear it Geoff, may you have many many years of smokey happiness 👍👍 Thanks for watching 👀
Great lesson. We have fresh pollock readily available and can catch it locally where we also fish for mackerel.
Do you ever use Cure #1 when curing fish?
KW
Nova Scotia
@karenwalsh1793 no we never use cure 1 with fish . thanks for watching x
Can you share with me did you build that box or buy that box If you have plans I could use to build one with
The cold smoker in this video is the Norman smoker from Norway. i do have plans for my coldsmoker in the description 👍
I've smoked white fish twice now following your earlier video, and the results have been great. The only thing is I use thick fillets of skinless cod loin. Should I increase the brining time to compensate for the thicker fillets?
I wouldn’t as the salt will be going in from all sides 👍🐟
@@Coldsmoking Thanks, I'll stick to the 40 minutes. Really enjoy the channel!
Thank you 🙏